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Ofifoto's avatar

So excited by this! My first taste of an "interesting" ice cream was celery ice cream at The Royal Mail Hotel in Dunkeld, Victoria. I wondered how chef did it & you've just given me the key to the lock, thank you!

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Caroline Smrstik's avatar

Oh what fun! I am a big fan of infusing anything into a custard (fig leaf, rosemary, roasted almonds, lemon thyme, lavender...) and then making ice cream, but haven't tried popcorn. Yet.

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Cecilia At The Kitchens Garden's avatar

I love your rants and remembrances- I really do!

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Will Cooper's avatar

I’m going to make it this week. Thanks for sharing. I first tried black sesame ice cream at ‘Jean’ in Paris. Extraordinary restaurant at the time. Takes me back.

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Wil Reidie's avatar

I've no doubt your version will be spectacular.

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Gayle Neyman's avatar

You had me at razor clams. I remember digging them by the bags full along Washington state’s coastline. And then savoring them in my mom’s kitchen. Imagine my joy at finding them in the basement of a high-end London restaurant. Beautiful writing. Just lovely.

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Wil Reidie's avatar

Ah, thank you for sharing. What a lovely image.

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Feli's avatar

I love how you let the reader look over your shoulder working in fine dining restaurants and the recipe is really intriguing! I‘ve only made sorbet before and this sounds like the perfect challenge :)

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Michael Procopio's avatar

My best friend made me a candle scented with buttered popcorn and caramel. I have just pulled it out of the cupboard and re-lit it, thank to you.

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ap duffy's avatar

Not Elise Bauer?

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Michael Procopio's avatar

I know that Ms. Bauer is talented in many things and we are friends, but somehow candle making has never come up in conversation

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Mark Diacono's avatar

Love the sound of that ice cream, one for autumn. And thank you for such an excellent read

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Wil Reidie's avatar

You're very kind. Thanks, Mark.

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