A small-batch ice cream maker in Baltimore explores the sweet — and salty, spicy and even a little nutty — sides of historical people and places through clever, deeply researched flavor combinations.
The amount of corn you’ll need for this recipe will depend on how sweet and flavorful the corn is. Give a kernel a taste and adjust as you prefer.
Vegan frozen desserts abound today, but replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.
Blue Seal ice cream was launched after World War II for American soldiers in Okinawa, Japan. Today, its fusion of tastes is loved by locals and tourists alike.
The beer and vanilla bean complement each other nicely so that you get just a hint of ale flavor at the end of each spoonful of ice cream.
This recipe was my first attempt at flambé. It was a perfect way to prepare some underripe pears.
This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
The U.S. Justice Department warned that food companies could face criminal charges if they fail to protect consumers against foodborne illnesses.
If the news that some ice cream doesn't melt makes you want to create your own, you've come to the right place!
A Cincinnati woman was alarmed to discover the ice cream she serves her family doesn't melt. How does the FDA define "ice cream" anyway?
This colorful treat includes grape juice and frozen yogurt.
Savory or sweet, bacon is the icing on the cake (so to speak) for many culinary fans.
A new study looks into the brain activity behind ice cream cravings.
This dish is a perfectly sweet ending to any holiday meal. But be patient -- it takes an hour for them to get nice and baked.
Didi Emmons didn't always cook with weeds. Thanks to her relationship with a local farmer, she now loves all sorts of feisty, flavorful and nutritious plants.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
Even though I can't pick blueberries here in Southern California, I do love to buy some when they're in season and make this pie.
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.
With the help of Jeni Britton Bauer's new cookbook, the sky's the limit with what you can do with an ice cream maker.
Earth Eats is celebrating strawberry season today with a fresh take on strawberry shortcake and a recipe for a better-than-a-cobbler summer berry grunt.