Cup or Cone? Cow or Sheep?

Baaaaa

Have you tasted sheep's (brebis) milk ice cream?

Solli and I lapped it up at the Salon de l'Agricuture - it's less sugary and richer tasting.

When I saw the brand new epicerie Maison Plisson was going to feature sheep's milk ice cream I ran over last Saturday.
La glace au lait de brebis de Philippe Faur. Ce maître artisan glacier ariégeois a conçu plus de 120 parfums depuis 1998, dont une surprenante gamme salée et cette crème glacée 100 % lait de brebis de l'Aveyron.
So excited.

93, Bd. Beaumarchaise 75003

The words GLACES jumped out at me!
I ran downstairs salivating, dreaming of a cone.
Mais non. Just boxes in a freezer. No fun :(

On Tuesday I had a 10:00 am appointment in my old turf Belleville. Naturally I passed by the wonderful La Patisserie de l'Eglise. Their ice cream counter was out! I hesitated...but can one really eat ice cream this early in the morning?

Those long-standing members of I.C.A. (Ice Cream Anonymous) have rules about not indulging early in the morning sadly.Next time.
10, rue du Jourdain 75020

Last Friday was a national holiday in France. Solli and I went to the Foire de Paris at Porte de Versailles to check out the gastronomic area. Here Solli asks the producteur a million questions,
"Is it BIO?"

Her favorite organic macaron makers, Macarons de Réau, were at the foire. Not only do they make macarons the old-fashioned way and they are as pure as driven snow or Solli wouldn't be eating them.

They also make fabulous ice cream (from a recipe by an MOF chef friend of theirs. Then they created the
recipe for macglace on their own) laced with macarons in every delicious flavor like cookies and cream - MacGlace!

Their flavors:

Sorbet mangue macarons, Menthe poivré,
Sorbet pomme verte, macarons caramel à la fleur de sel de Guérande, Rhum agricole Clément et ses morceaux de macarons,
Grand Marnier et ses morceaux de macarons.

The owner insisted we taste it on the house!

I am fascinated by the variety of cone shapes you see in France.

According to pastry expert Caroline Mignot in her book, My Sweet Paris we might not be getting the true taste of ice cream if we eat it in a cone. Who knew?

Caroline's book has become my go-to bible on Paris pastry info. Her taste buds are highly refined in my opinion and I like that she makes specific suggestions for each patisserie. You become more adventurous no?

Yesterday I was walking along rue de Sevres, minding my own business when I stopped dead in my tracks by Maison du Chocolat's ice cream counter outside. It was gloomy, overcast, a bit chilly. Absolutely no reason to have a sun umbrella up. Still it's never too chilly for ice cream for some of us members of I.C.A. And it was afternoon so OK to indulge.

My old favorite flavor at La Maison is their salted caramel.

A cup or a cone, that is the question.
Whether 'tis better to do as Caroline recommends? 
Normally I always get a cone.

A cup it was and hence forth will be in the future. I must become more serious about my ice cream-eating. I will be painting ice cream in the future sans cone FYI.
By the way did you know there are ice cream recipes in Jill Colonna's new TeaTime in Paris book? And you don't need a machine to make her Rose ice cream. If you're in Paris next Wednesday afternoon, 20th of May, please come to the booksigning/teaparty at Treize for Jill. More info here.
I hope to see you there.
I wonder if there will be any sheep's ice cream...hmmm