Our word to mouth this week is ice cream. Because with the holidays, we like to taste them, in sorbet, Italian style, in ice cream…
On the beach, at the end of a meal, at home in the middle of the afternoon, why not in the “Norman hole” of a family dinner, ice creams have their place everywhere on the tables of the summer. They are appreciated for their freshness, and for the moment of taste escape that they can offer.
But not all ice creams provide the same emotion. As we have seen in This is my plateit is better to favor those of a craftsman in your region, rather than rob the freezers of supermarkets, with industrial brands.
“Sweetness of the seasoncomments Thierry Marx who adds: I think ice cream has no season. It would be silly to dispute its prevalence in summer, but ice cream has taken on a colossal market share in the spring, and even in winter, with increasingly sophisticated flavors and fruit and vegetable pairings. There are wonderful things in the world of ice cream, and I like ice cream, smooth, churned.”
An ancient pleasure
It is true that if the current perfumes give pride of place to peach, rhubarb or cherry, in winter we find creations around chestnut, chestnut or vanilla. Man has always felt this need for freshness in the mouth, with a clear evolution from the Medici, who would have brought Italian-style ice cream, to the Court of France.
“I remember a castle in Tourainesays Thierry Marx, the Château de Rochecotte, where churned ice was buried in brine, so that it could be enjoyed almost all year round. So it’s an extremely old tradition.”
You can, of course, make your own ice cream at home. Tasting pleasure will only be better!