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Behind the Scenes: InStyle’s Ice Cream Shoot
I love ice cream. I’m the kind of person who would enjoy a scoop in 20-degree weather, outdoors, wrapped in a parka. And that’s why having to test frozen desserts during the arctic month of February for our July issue was a piece of cake for this pastry chef-turned-editor.

Throughout the month of February, our team tested dishes from the pages of the new book Jeni’s Splendid Ice Cream Desserts, written by the James Beard award-winning author, Jeni Britton Bauer, who’s also the founder of the hugely successful parlor Jeni’s Splendid Ice Creams in Columbus, Ohio.

Fast forward several weeks, dozens of pints, and an obscene amount of calories later, our team was finally able to settle on five beautiful, scrumptious, easy-to-make ice cream-based dishes, including these fruit sugar-dough ice cream-toppers  (think of them as fruit pie-cookie hybrids) and this classic looking tart, which is—surprise!—filled with a creamy, vanilla ice cream in lieu of a typical custard pudding.

If you’re feeling artsy, you can slice and arrange fruity pieces to create a patterns or letters—they will look and taste just as delectable as a casual mound of mixed berries.  
Learn how to make them in the “Ice Cream Classics Made Cooler” story on page 191 in our July 2014 issue, available now on newsstands and for digital download.

— Anne Kim, InStyle Assistant Editor

Photo credits: Mike Vorrasi and Anne Kim

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