Now that's glâcé

The June issue of Food Arts arrived today, and the article on ice cream has got my creative juices flowing. It is time to break out the ice cream machine and whip up a batch of something interesting, perhaps lychee and shiso or honeydew and rose.

Also interesting was the reference to pre-modern savory ice creams. Apparently they were being served at Delmonico's over a hundred years ago and are in fact not the creation of the contemporary avant garde as some more flat-footed "traditionalists" might suggest.