Actually, It’s On Burnside…

30 Sep

Alder Pastry & Dessert: 2448 E Burnside St

Alder will change the way you think about ice cream. Period.

Perfection

Opened in March of this year, Alder Pastry & Dessert is the newest place to get beautiful, delicious, classic and modern French desserts, and the best gelato you’ve ever had. Alder opens early for your morning coffee and breakfast pastry needs and stays open late for dessert and drinks. But let’s face it, any time of day is a good time for ice cream. (And no, it’s not on Alder, that’s just the name).

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NW 23rd Ave: Part II

29 Sep

Mio Gelato: 838 NW 23rd Ave*

Nice, um, sign?Ironically located just a block up from afore mentioned Alotto Gelato, Mio Gelato conservatively conducts it’s tasty business. Once you find the entrance hiding behind the obnoxious-yet very functional-umbrellas, a beautiful display case is there to greet you. At Mio, the beauty comes from within.
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NW 23rd Ave: Part I

29 Sep

Alotto Gelato: 931 NW 23rd Ave

Storefront; next to the pigs.Alotto Gelato is an attractive little shop along Portland’s sophisticated NW 23rd avenue. You could say it’s pretty cute: the size, the artwork, even the name.  But even if cute’s not your thing, the clean, bright appearance is inviting and ice cream always bekons.

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How Many Licks?

26 Sep

50!

Fifty Licks: SE 43rd Ave & Belmont Pod

No literacy necessary!If you happen to be strolling along Belmont street and you see this sign, don’t ask questions, just act. Actually even if you’re not on Belmont, a visit to Fifty Licks is worth your while.

I had heard of Fifty Licks, but I have to admit I wasn’t prepared for what awaited me there. After doing a lot of this taste testing around town, I’m used to the idea of unique flavors and local ingredients. It takes more than those two ideas to excite my palette, and this ice cream spoke all for itself. I’ve been geeking out about it ever since my visit this afternoon…

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Frozen Desserts Explained

21 Sep

We all love frozen desserts. We love ice cream! But are you eating ice cream or gelato? What’s the difference?

Never fear, I am here to differentiate for you. Let’s break it all down, starting with, what else, ice cream.

Ice cream may be made with or without eggs. Ice cream made with eggs is often referred to as frozen custard or French ice cream, and is richer than that without. Besides eggs, the basic ingredients in ice cream are milk, cream, sugar, and flavoring. Both types of ice cream are churned-frozen, that is, the liquid ice cream base is frozen as it is spun in a machine.

Gelato is an Italian ice cream, and the many definitions are often argued over. The important thing to note is that gelato has significantly less air incorporated into during freezing than regular ice cream. It is prepared the same way you make ice cream, its just churned for a shorter period of time. Therefore, gelato has a denser and smoother texture than ice cream.

Sorbet is essentially fruit, water, and sugar. It never contains dairy. It is also churned-frozen like ice cream.

Sherbet, like sorbet, has nearly twice as much sugar as ice cream, but does contain dairy.

Source: Mastering the Art and Craft Baking & Pastry (CIA) 2nd edition

Keeping Their Cool

21 Sep

Cool Moon Ice Cream: 1105 NW Johnson Street

Adjacent to Jamison Square

Cool Moon in the Pearl District features an extensive array of flavors, ranging from updated classics to the exotic. There’s a lot going on here, but at an ice cream shop, it’s hard to have too much of a good thing. Aside from the handmade ice cream is a selection of sorbets, sodas, chocolate dipped bananas, bite size ice cream sandwiches, and “Moon Pops”.  And they serve Batdorf & Bronson espresso. Wow.

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Philly: Portland Style

20 Sep

Oregon Ice Works: SE 32nd & Division Pod

So technically, this post isn’t about ice cream. But it is worth looking into. The notion of Italian Ice (what’s that?) served up at a food cart caught my fancy and I had to check it out. I’ve done some selfless research and now I have got the up and up on what’s so cool about Oregon Ice Works!

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