Monday, July 30, 2012

The Perfect Scoop

 Paris may be the ice cream center of the world believe it or not.

 A walk down rue Montorgueil(1st) offers you at least FOUR ice cream providers - Charles Chocolatier (shown), Deliziefolie , Maison Stohrer, Jeff de Bruges.

 How to choose?

 I picked the 1st glacier/ice cream maker I encountered, Charles Chocolatier. Plus the sound of flavor/parfum cocoa gingimbre appealed to me deeply.

 Do you feel inclined to compare your cone/cornet with the standing model out front too?

 I flirted with this issue of Gault Milhaut in the train station. You can read here the PDF on the top 45 ice cream makers in France.

 Elle A Table magazine had their own story on the top 10 flavors of l'ete in Paris. I ripped it out on AirFrance going over and forgot about it. I just wandered and ate whatever was in front of me.
c'est la vie

 Wearing 'ice cream' colors at this time in Paris could not be more de rigueur in case you're indecisive what to wear on your visit.

 Fauchon has beautiful ice cream colored boxes. I tasted a pistache at their sidewalk ice cream freezer but forgot to shoot it.
Oh woe is moi.

 Back on rue Montorgueil, Jeff de Bruges was dispensing soft serve ice cream, not my favorite so I didn't taste and I have some regrets. To call yourself a true ice cream connossieur you have to be willing to taste everything in my opinion.

 Out of sheer curiosity I tasted Persian Saffron ice cream since I made it several times while visiting the chateau and Karen Wheeler/Biff. Honestly I think I like mine better.

 I didn't taste Pierre Marcolini's cornet either sadly.
He was closed.

 I missed out on Pierre Herme's ice creams - another tragic loss.

 I raced inside to grab an Ispahan pastry, of which there were many it turned out. Plus the shop was empty!
Quelle surprise?
In no time it was jam-packed.

 When I got outside and noticed the ice cream windows I wanted to go back in but the crowds discouraged me and I didn't want to injure my precious Ispahan in the process. You can't always get what you want they say. You can easily make your own ice cream with David Lebovitz' delightful The Perfect Scoop and you don't have to own an ice cream maker to do so. It's one of the best secrets on the planet next to all the ice cream in Paris.


Chic Delights said...

I believe you now that Paris is the ice cream centre of the world! YOur ice cream looks so yummy! Wow, I can't believe Pierre Herme has ice cream too? I will stop over there on my next visit to Paris.

Jerie Artz said...

I love the "cornet a la rose!" not seen that done before.

jeanette, mistress of longears said...

What gorgeous scoopery! that 1st cone especially is a gravity-defying feat!

Parisbreakfasts said...

Oh that's Amorino's famous 'Tulip' cone of the 1st pic.
I wonder if they've patented that?

Cris, Artist in Oregon said...

I am just up and now craving Ice cream. How do you do that??lol I too love that first Tulip ice cream cone. Not only delicious but fun to look at while you eat it. :) Guess you are home now going thru jet lag?

Celestial Charms said...

Yummy! Love the look of the blue soft serve ice cream dispensers. Gosh, everything in Paris is just that much more interesting, than any where else.

Little Pieces of Light said...

What a delicious post!! Funnily enough, I still think Amorino (Italian, and everywhere) is the best ice cream I've had in Paris... LOL

x Milsters


Jerri-Ann said...

Would have to crawl into the freezer to eat ice cream here as it is supposed to be 106 to 109 F today & that's not factoring in the humidity! but I want any one of those delicious cones or actually, all of them!
would you share your saffron ice cream recipe? Please. Merci!

Rachel said...

It was always Bertillon when I was in Paris!

Parisbreakfasts said...

I LOVE Amorino too though Pozzetto is the best for pistache by far.
But it's the opp of ordering as many flavors as you want in their unique 'Tulip' application that makes for much anticipation and satisfaction IMHO.

Parisbreakfasts said...

Geographie plays a hand here.
Berthillon means going to the l'isle St Louis - not always so convenient.

Jojo said...

The "scooped" display of the first cone is beautiful. It looks like a rose.

Parisbreakfasts said...

Their application is called the 'Tulip' because they build up as many flavors as you want by adding 'petals' of ice cream.
Miam miam

Louise said...

Dear Carol, have you tried "Glazed", the brand new Parisian ice truck ?
On my to-do list once back to Paris

Parisbreakfasts said...

Fabrice Risi's ice cream truck was on my to-do list but le Pont Alexandre III was not in the immediate vicinity sadly :(

~Suzanne~ said...

Dear PB~
This post makes me miss Paris even more!!!
Amorino is my favorite....we always try someplace new but end up back at Amorino.
Will put the ice cream truck on the 'to do' list!!

Parisbreakfasts said...

To heck with ice cream trucks
You know what you'll get at Amorino =


Lucinda said...

'ice cream providers' are like insurance providers..they offer security.
Where would we be without them?

Nikon said...

I love that "tulip cone!"
I love ice cream, I'd be so happy there :)
I like the ice cream colors fad, too - seems perfect for summer.

Bill said...

I could eat ice cream morning, noon and night. Your photos looked like heaven to me!

Parisbreakfasts said...

A similar recipe is on 'Bear Makes Ice Cream'.
Just substitute 1/4 ground saffron for the lime/lemon zest + add some orange zest.

Ann Mah said...

I had no idea all these pâtissiers were now making ice cream! Pierre Hermé's frozen treats sound especially intriguing.

Parisbreakfasts said...

Almost every Parisian patissier and chocolatier of note I passed has their own ice cream freezers outfront(Lenotre, Dalloyau, Fauchon, J-P Hevin, Maison du chocolat etc.)
How can one keep up with the degustations?!
Personally I prefer fresh-scooped to pre-packaged ice cream for psychological reasons. There's a loss of anticipation and little immediate gratification.

French Heart said...

Also, the French undoubtedly don't add cancer-causing poisons like Aspertame or use dairy products from cows that ingested GMO feed. At least I pray that's correct. Am looking forward to relocating to France and not having to keep track of 'Frankenfoods.'

Love the pix!

Louise said...

Icecream is definitely a highlight of any Parisian trip. We had it every day when it was very hot, sometimes several times.