I scream, you scream. Everyone seems to be screaming about ice cream right now. And as the mercury continues its seasonal climb, the cries may grow louder, the cravings stronger.
The New York Times dedicated its Dining section last week to frozen treats. The new and trendy, soft and custardy, shaved and crushed, fancy and French, malted and milky, the ethnic and exotic all get their shivery due. The paper’s tribute to local ice cream parlors may inspire some readers to make nostalgic trips home and prompt others to make previously unscheduled stops during summer road trips. And Melissa Clark’s DIY tips and recipes — and her urging to experiment and taste — may inspire a new generation of ice cream tinkerers.