Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TOP PICK OF THE WEEK: Delicieuse French Artisanal Ice Cream

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TOP PICK OF THE WEEK: Delicieuse French Artisanal Ice Cream

Looking for a way to put the zing into Christmas dinner? Still haven’t found that gift for someone special? Want to start the new year with something new and noteworthy? We know what we’d like: a big shipment of Patricia Sampson’s artisan ice creams—cow’s and goat’s milk. Patricia sells her products under the brand name Delicieuse French Ice Cream Artisanale, which is an understatement. Perhaps she felt that Merveilleuse or Magnifique was too boastful, so we’ll have to boast for her:

We’ve had the house-made ice cream at the finest restaurants in America—Citronelle, Gary Danko, Jean-Georges, Le Bec-Fin and Patina, to name a few—and Patricia Sampson’s can stand toe to toe with any of them. In fact, having tasted some 30 of her cow’s milk and goat’s milk ice creams and sorbets, we’d bet on her to win Top Ice Cream Chef.

And you’re a winner too, because while none of those great restaurants will overnight you a pint of whatever you’re dying to dig into (unless, perhaps, you’re the president-elect or other A-lister), you can order to your heart’s content at IceDreamOnline.com. As you’ll read later in this review, while most goat’s milk ice cream has a distinct flavor, you’d never know that some of Delicieuse’s products are made of goat’s milk. (When tasting the goat’s and cow’s milk products side by side, we could taste a difference. But the difference didn’t say “goat,” just great.) That makes this exquisite-tasting ice cream a quadruple bonus for people who have high cholesterol or lactose intolerance: goat’s milk is lower in fat and calories and is more easily digested than cow’s milk. But make no mistake: We’re mad (or maaad) for the entire line—every flavor we tasted was superb. Read the full review on TheNibble.com.


Create a stunning dessert by using a kitchen torch
to brûlée the bottom of a dish—it’s the same
crackly, burned sugar as you’d create on the top
of a crème brûlée. Top with a scoop of ice cream
and a counterpoint—here, candied macadamia
nuts, but it could be one of Mari’s New York
Brownies
(they’re bite-size)—and a sprig of mint
to garnish.





Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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