EATING ICE CREAM straight from the pint has always been one of life's simplest pleasures, and lately, that pleasure has been getting a lot more dynamic. A wave of ice cream makers are thinking of ways to enhance the pint-eating experience, designing gooey swirls, playful textures, layered flavors, and sundae-like toppings meant to be enjoyed straight out of the container. "What makes pints interesting to me as an ice cream maker is we really get to curate your experience," says Hallie Meyer, owner of Caffè Panna in New York City. "You have a format that you can apply true infinitude to." Here are four pints that we could not stop digging into.
This story is from the July 2023 edition of Food & Wine.
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This story is from the July 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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