Former pastry chef Jessica Goryl, who learned to make ice cream while working at a steakhouse, has just opened L.A. Creamery, which offers two dozen homemade flavors each day, churned onsite in a shiny silver machine nicknamed Zelda. For each flavor of what she calls her “artisan ice cream,” she uses no more than five locally derived ingredients, including organic cream from Straus Family Creamery in Northern California, and seasonal fruits and nuts. Goryl and her fellow ice cream artisans make the waffle cones, sauces and toppings (like brownie pieces and gingersnaps) fresh each morning. She and her co-partners, Stephen Bikoff and Nancy Saltzman, recruited George Kelly from Hollywood-based Kelly Architects to create a modern ice cream parlor, complete with a sign that asks patrons to “keep calm and have an ice cream.” The flavors, which change every day, can vary from Salted Caramel and Green Tea to Sticky Toffee Pudding and always include ‟adult” varieties like Bourbon or Milk Chocolate–Guinness, which is really, really tasty.
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- With the weather creeping towards record highs here in the Bay Area, we turn our minds to everything cool.
- For homemade ice cream! Whether you favor Kumquat-Poppy Seed or plain Vanilla, a home ice-cream maker lets you effortlessly craft a scoop that's made to order.
- On November 17th, I went to the launch party of a very exciting collaboration between two great shops, Los Angeles design destination OK Gallery and the tightly edited San Francisco menswear…
- When it comes to getting your home in tip-top shape for hosting parties this holiday season, or picking out the perfect gift for your favorite foodie, Dwell has you covered.
When it comes to kitchen utensils, no one does it better than OXO and its Good Grips collection, which is designed for individuals with impared abilities but help all of us. The only info needed by the ice cream spade paddle-wielder: one scoop or two?
Intended for ice cream or gelato and modeled on a crumpled paper bowl, these handmade ceramic bowls are designed to nestle in your hand. The higher back wall allows you to scoop ice cream easily till it’s all melted, then you can use the unique shape to drink the melted remains.
- We share a sneak preview of ice cream sandwich company Coolhaus’s first cookbook and chat with cofounder Natasha Case.
- Sister site to The Wirecutter (an electronic list of the best technology), The Sweethome spends hours accumulating the best housewares out there.