When New York Photographer Matthew Klein shoots, he highlights every curve, his lighting brings out the richest shades. Everything looks voluptuous. But his subject isn't supermodel Cindy Crawford; it's ice cream.
Klein is one of America's premier food photographers and the author and photographer of the Joy of Ice Cream. His tips will help anyone serve a picture-perfect ice cream drink.
Here's how he builds an ice cream soda. "A lot of people put two scoops of ice cream in a glass and then put soda on top. But if you put on ice cream scoop in the glass, then soda, then a second scoop of ice cream, you'll get the look of a full glass of ice cream [instead of a glass] of bubbles. Also, pour the soda down the side of the glass so the bubbles don't disintegrate," says Klein.
Malts and milk shakes present challenges as well. "A shake needs a smooth, even texture. If you use a premium ice cream, that's what you'll get. The trick is to keep the shake cold so the bubbles remain smaller and the shake appears thicker," he says.
Klein loves alcohol-based ice cream drinks, especially those that imitate classics.
"I do a bourbon and peppermint ice cream drink: equal amounts in a blender. I garnish it with mint and serve it in a julep glass. It's very easy to make."
Then there's the white martini. "It's basically vanilla ice cream and gin. You could do two-thirds ice cream and one-third gin blended together. Serve it an oversized martini glass with a green cheery to look like an olive."
Slice bananas into blender container; add lemon juice and blend until smooth.
In small bowl, stir sugar into cream until dissolved; add to banana mixture. Chill.
Just before serving, add carbonated beverage.
Serve in tall glasses. Add 1/2 cup scoop of ice cream to each glass.
Makes 4 servings.
15g Fat (43% calories from fat)
Pour boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea at least 2 hours.
Spoon sherbet into 4 chilled glasses; pour in chilled tea. Stir just until combined.
Makes 4 servings
Provided by American Dairy Association
This page originally published as a FoodDay article in 1997.
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This page modified January 2007
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