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Ice Cream Quotes

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Ice Cream Quotes

“We grew up on the same street, You and me. We went to the same schools, Rode the same bus, Had the same friends, And even shared spaghetti With each other's families. And though our roots belong to The same tree, Our branches have grown In different directions. Our tree, Now resembles a thousand Other trees In a sea of a trillion Other trees With parallel destinies And similar dreams. You cannot envy the branch That grows bigger From the same seed, And you cannot Blame it on the sun's direction. But you still compare us, As if we're still those two Kids at the park Slurping down slushies and Eating ice cream. Suzy Kassem, Rise Up and Salute the Sun (2010)”

LoveLifeKidsLife LessonsPoetryGrowthRelationshipsDestinySunGrowing UpPathFateGrowingDreamsTreeChildhoodYouthFriendsLife And LivingRootsEnvyCompareJealousyBranchesResentmentTreesIce CreamEnemiesChangesFacts Of LifeDirectionLife JourneyReunionHatersDifferent DirectionsSuzy KassemPathsSeedDifferent PathsStreetRootRelativesBestfriendsLife DirectionLife ChangeComparing Yourself To OthersComparison To OthersLife CycleParkBranchTruths Of LifeDestiniesChanges Of LifeDifferent JourniesFamily BranchesFamily Branches QuoteBranches QuoteDifferent FateSame RootsSame School
Book:Rise Up and Salute the Sun: The Writings of Suzy Kassem
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“Diary, do you know the best part of an ice cream bar? It’s the end part after you’ve eaten most of the bar, where the rectangular base chocolate flake pokes out. You have to tilt your head and bite off the bottom scrap of chocolate. Yeah. That place. I always lick it a few times too. Why is it so interesting? Because it’s definitive...it’s something again. The whole bar is predictable until you reach its finale, where the texture is its own. If people were ice creams, most would slip out of the stick, never deciding to be, never knowing they haven’t decided. We must be our own surface.”

IdentityIndividualityMeaningFinding YourselfUniquenessIce CreamThe Goodbye Song
Book:The Goodbye Song
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“They could not understand that there is some few people in the world who do good without being asked. It were a hot day, I were a little boy, and ice-cream cones are always good. And that man just looked at me and thought I would like one--which I did. That is one reason why I do not hate all white folks today because some white folks will do good without being asked or hauled up before the Supreme Court to have a law promulgated against them.”

RaceGoodnessAfrican AmericansGood DeedsIce CreamBlacksRace RelationsWhites
Book:The Return of Simple
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“She put a spoonful of mint chocolate chip in her mouth. [...] "Let me try it." She held her bowl toward him, but he didn't put his spoon in it. He trailed his fingers over her jaw as he tipped her head back and sealed his lips over hers. His tongue speared into her mouth, and the salt of him mixed with the flavor of the ice cream. She didn't know if she was mortified, shocked, aroused or all three.”

KissingSexyKissIce CreamThekissquotientMint Chocolate Chip
Book:The Kiss Quotient
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“You have neglected to unlock the hidden heat within your liquid." I frowned, confused. "But the cream is cold. There is no heat." Becker smiled. "All liquids contain a latent heat concealed within themselves. Even when they feel cold, they are secretly hot. You must withdraw that fire by means of the frigorific method." I didn't even attempt to repeat the word. "It all sounds rather complicated." "On the contrary," Becker said. "It is simplicity itself. What you require, my dear lady, is salt.”

MetaphorHeatSaltIce Cream
Book:The Art of a Lie
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“True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.”

Ice CreamItalyFlavorsGelato
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
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“Growing up it had been her entire world, an oasis where on hot summer afternoons they drank iced mint sherbets under a canopy of trees, and when the sun went down they ate juicy kebabs on three-feet-long skewers. As the evening wore on, they lit lanterns and the yard acquired depth like a stage. The waiters wheeled out a three-tiered chariot of fruit compotes, rum babas, crème caramel, and charlotte russe, with bottles of liqueurs and digestifs glowing on the lower shelf. Soon after, the music would start. Noor sat on her grandmother's lap, spooning pistachio ice cream into her mouth with vanilla wafers, while Pari serenaded them.”

ChildhoodIce CreamPast LifeDesserts
Book:The Last Days of Café Leila
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“Despite all my other anxieties, as I set about the recipe--- grinding sugar, boiling it to a syrup, then clarifying it with egg white to draw off the impurities--- I tasted a sweet edge of hope. My customers often proved resistant to change, and yet this frozen delicacy promised innovation married to the familiar. After all, what could be more English than peaches and cream? I knew instinctively that it would prove more popular than Persian sherbet, and more suited to this weather than apricot tarts.”

HopeIce CreamInnovative
Book:The Art of a Lie
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“When the kids were growing and Frank was still in construction, I made sure all our meals ended with something sweet. Frank deserved it. Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God, those are good), butter brickle ice cream with butterscotch, angel food cake with rhubarb compote, gingerbread with hard sauce, and on Saturday nights, peppermint ice cream sundaes topped with homemade hot fudge.”

Ice CreamDessertsHomemade
Book:Sweet Love
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“WEEK ONE: Summer Abundance Almond-Infused Hot White Chocolate over Iced Berries Cold English Summer Pudding Fresh and Easy Strawberry Crème Brûlée Peach Cobbler D'Ours with Ginger Ice Cream Limoncello Sorbet and Wild Maine Blueberries WEEK TWO: Simple Comforts Classic Tarte Tatin Warm Cherry Crisp with Vermont Maple Cream Almond Biscotti Tiramisu Old-Fashioned Gingerbread and Lemon Sauce Spiced Pear and Roquefort Flan WEEK THREE: A Multiple Chocolate Orgasm Grand Marnière Chocolate Mousse Torta Caprese Chocolate-Dipped Strawberries Profiteroles with Dark Chocolate Kahlúa Sauce Quick Chocolate Soufflé”

Ice CreamComfortingBakingCurriculumSummertimePastriesDessertsChocolatesThemes
Book:Sweet Love
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“I got a scoop of the double fudge coconut brownie ice cream in a waffle cone (the smell wafting through the shop as the employees made these from scratch made it impossible to resist), Elena requested the cherry lime rickey, Jae asked for an apple pie milkshake, and Adeena, who we had to talk down from trying to order everything on the menu, settled on an egg cream plus a white chocolate macadamia nut affogato. Elena got sick of Adeena's constant sighing and eyes that strayed longingly toward the counter and added a brownie topped with pear dark chocolate oat crisp ice cream for us all to share. The brownie came with a tiny silver pitcher of fudge sauce, and Adeena audibly moaned as Elena poured it over the ice cream and brownie. "Girl, we are in public. Please keep your lusting to a minimum," I said. Then I took a spoonful of the brownie-fudge sauce-ice cream combo and let out a similar sound. "Never mind, I take that back. That was the proper reaction to this slice of heaven.”

Ice CreamFlavorsDessertsFoodgasmBinging
Book:Death and Dinuguan
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“Can you do mango cream in the croquembouche?" Mangoes must have been a thing with them, because Saint grinned. "Of course. How about two croquembouches and perhaps glace au beurre noisette to accompany?" "I think you're my hero," Delilah said with a relieved sigh. "Dessert hero," Saint corrected, but he was smiling, too, in a reserved way that reminded me too much of myself. "Thanks, man. Seriously." "It's not a problem." "What was that last bit you mentioned?" Emma asked, looking a little glazed in the eyes. The woman really did love her desserts. "Browned-butter ice cream. I'll be serving it more as a semifreddo, though, considering the time." "Lord save me." She fanned herself.”

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Book:Make It Sweet
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“Séb and I explored the beautiful neighborhood of l'Île Saint-Louis, eating savory crêpes made of buckwheat and filled with creamy goat cheese, crunchy arugula, and juicy tomatoes at one of the cafés, me doing my best to savor the textures. Lunch was followed by the famed Berthillon sorbets and ice creams, the latter of which we ate on the banks of the Seine, Séb drooling over the richness of the flavors. Considering they had over seventy parfums, we'd both found it hard to settle on one. Séb, the adventurer, took café au whisky with another scoop of tiramisu. I'd ended up taking abricot and framboise, always loving how apricot mixed with raspberries, and wanting something cool on this scorcher of a day.”

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Book:Sophie Valroux's Paris Stars
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“Whipped or ice cream on your dumplings?" she asked them, once the crust browned and the filling bubbled. She sprinkled additional cinnamon sugar on top. Grace and Cade responded as one, "Ice cream." Cade leaned his elbows on the table, cut her a curious look. "I didn't think we had a thing in common." She gave him a repressive look. "Ice cream doesn't make us friends." Amelia scooped vanilla bean into the bowls with the dumplings. Her smile was small, secret, when she served their dessert, and she commented, "Friendships are born of likes and dislikes. Ice cream is binding." Not as far as Grace was concerned. Cade dug into his dessert. Amelia kept the conversation going. "I bet you're more alike than you realize." Why would that matter? Grace thought. She had no interest in this man. A simultaneous "doubtful" surprised them both. Amelia kept after them, Grace noted, pointing out, "You were both born, grew up, and never left Moonbright." "It's a great town," Cade said. "Family and friends are here." "You're here," Grace emphasized. Amelia patted her arm. "I'm very glad you've stayed. Cade, too. You're equally civic-minded." Grace blinked. We are? "The city council initiated Beautify Moonbright this spring, and you both volunteered." We did? Grace was surprised. Cade scratched his stubbled chin, said, "Mondays, I transport trees and mulch from Wholesale Gardens to grassy medians between roadways. Flower beds were planted along the nature trails to the public park." Grace hadn't realized he was part of the community effort. "I help with the planting. Most Wednesdays." Amelia was thoughtful. "You're both active at the senior center." Cade acknowledged, "I've thrown evening horseshoes against the Benson brothers. Lost. Turned around and beat them at cards." "I've never seen you there," Grace puzzled. "I stop by in the afternoons, drop off large-print library books and set up audio cassettes for those unable to read because of poor eyesight." "There's also Build a Future," Amelia went on to say. "Cade recently hauled scaffolding and worked on the roof at the latest home for single parents. Grace painted the bedrooms in record time." "The Sutter House," they said together. Once again. "Like minds," Amelia mused, as she sipped her sparkling water.”

Ice CreamVolunteer ServiceIn Common
Book:The Cottage on Pumpkin and Vine
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“Frozen yogurt is tastier than ice cream; nobody is too old for cartoons; bald men are sexy; chocolate is the best medicine; BIG books are better; cats secretly rule the planet; and everything should be available in the color pink, including monster trucks.”

BooksLikesRichelle GoodrichChocolateRichelleIce CreamCatsMePinkPreferencesBaldnessCartoonsFrozen Yogurt
Book:Smile Anyway: Quotes, Verse, & Grumblings for Every Day of the Year
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“The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school, and he came back with snapshots of his gleaming white glaçage, slick as black ice, decorated with a forest of bitty spun-sugar pine trees and spotted meringue mushrooms. Who knew my husband had such talents? I was bordering on jealous when he came home with a foolproof recipe for proper Parisian macaroons. We decided to use one of our signature flavors, honey and fresh thyme, for the outside of our bûche, with a layer of tonka-bean mousse and a center of apricot sorbet for acidity and pizzazz.”

ChristmasCakeIce CreamFrenchFlavorsDecoratedPatissierYule Log
Book:Picnic in Provence: A Memoir with Recipes
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“Inej cleared her throat. “You do look a bit …” “Enchanting,” said Matthias. Nina was about to snap that she didn’t appreciate the sarcasm when she saw the expression on his face. He looked like someone had just given him a tuba full of puppies. “You could be a maiden on the first day of Roennigsdjel.” “What is Roennigsdjel?” asked Kuwei. “Some festival,” replied Nina. “I can’t remember. But I’m pretty sure it involves eating a lot of elk. Let’s go, you big goon—and I’m supposed to be your sister, stop looking at me like that.” “Like what?” “Like I’m made of ice cream.” “I don’t care for ice cream.” “Matthias,” Nina said, “I’m not sure we can continue to spend time together.” But she couldn’t quite keep the satisfaction from her voice. Apparently she was going to have to stock up on ugly knitwear.”

Ice CreamNina ZenikMatthias HelvarInej GhafaKuwei
Book:Crooked Kingdom
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“Many popular eighteenth-century iced cream flavors are familiar to modern palates--- pistachio, chocolate, strawberry, etc. Yet Georgian confectioners were great innovators and experimented with iced creams flavored with everything from Parmesan to artichoke, molding their confections into the shape of candles, lobsters, pineapples, and all manner of other conceits. Often iced creams were eaten in carriages drawn up outside of confectionery shops, enabling men and women to mingle freely in public, in a way that was otherwise prohibited. Ice cream, it seems, was a feminist enterprise! Books that give a good overview of Georgian ice cream and confectionary include Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio (University of California Press, 2009); Sugar-plums and Sherbet: The Prehistory of Sweets by Laura Mason (Prospect Books, 1998); and Sweets: A History of Temptation by Tim Richardson (Bantam Books, 2002).”

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Book:The Art of a Lie
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“Young man,' she said to Bill Forrester, 'you are a person of taste and imagination. Also, you have the will power of ten men; otherwise you would not dare veer away from the common flavors listed on the menu and order, straight out, without quibble or reservation, such an unheard-of things as lime-vanilla ice.' He bowed his head solemnly to her. 'Come sit with me, both of you,' she said. 'We'll talk of strange ice creams and such things as we seem to have a bent for.”

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Book:Dandelion Wine
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“The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.”

Ice CreamFlavorsCaramelPretzelsOffbeatTaste Test
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“The honey-and-thyme ice cream was a hit, and so was the pastis sorbet. We decided we needed to change the name of our ras-el-hanout ice cream with grilled almonds. Even the adults wrinkled their noses at the idea of couscous-spice ice cream, but everyone loved it when it was called One Thousand and One Nights. The kids were attracted to the bright colors, so in addition to the strawberry sorbet (Gwendal was right), we had a lot of takers for our fuchsia beetroot sorbet.”

Ice CreamFlavorsCustomer SatisfactionSorbet
Book:Picnic in Provence: A Memoir with Recipes
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“A dessert to a deserter in the desert burst, "You trust your thirst. And you are too hot! You scream for ice cream. And believe it or not, I may not be your first. But I might be your lust! Give it a shot...”

PeopleBookStoriesHumorFunnyLiteratureFunLinesEventsWordsTalesStorytellingComicDesertOddPoemsEntertainingIce CreamThirstyFastSurvival StoryPunsMirageFlash FictionTrue StoriesPoeticalDesert SurvivalExcentricTrue AccountsWord CountOne Hundred One
Book:One Hundred One World Accounts in One Hundred One Word Count
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“Cassie perused the offerings, her mouth watering with excitement. Lemon cream, raspberry ricotta and meringue, Parmesan, creamed corn, cassis, persimmon, summer fig, bergamot, tiramisu, creamed coffee, watermelon cream... the list went on and on. "Oh my god, how do you even decide?" Her head was spinning. "Well, I like to do a combination. One fruit, one nut, one cream--- or chocolate, depending on my mood. So tonight I'm going to have wild strawberry, pistachio, and salted caramel. Pistachio is my constant. I always order it. It's my litmus test to judge the gelateria." "Excellent strategy." She nodded and perused the case while Eamon ordered. She decided on Parmesan, fig, and blue honey with walnuts. "I'm going for the cheese plate combo," she joked.”

ItalianIce CreamFlavorsNumerousFlavor CombosGelatoWhen In Rome
Book:Eat Post Like
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“At first glance, it looks like some kind of ice cream... ...! It isn't sweet. I see. It's salmon ice cream, but made without sweetener." "He made salmon into ice cream?! But how?!" "The Cryogenic Grinder." "Ah! That's Alice Nakiri for you. Got it in one guess. I pureed some salmon with a blender and then froze the resulting paste, putting it through the Cryogenic Grinder. The high-powered blades of the grinder minced the paste into a fluffy and silky soft ice cream.”

Ice CreamSalmonMomo AkanegakuboAlice NakiriGarnishPasteCryogenically Frozen
Book:食戟のソーマ 19 [Shokugeki no Souma 19]
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“You wouldn't know it by their rapid ascension to ice cream dominance, but caution has guided their way. "The goal is to build out an anti-chain chain," Brian explains, fully aware that the charm of Ample Hills is that it's small, independently owned, and has quirks that locals appreciate. Every time they add a new scoop shop, they're mindful of creating at least one flavor that's unique to that location, like It Came Out of Gowanus, "the deepest, darkest, murkiest chocolate ice cream," in Brian's words, that's chock-full of white chocolate pearls, a nod to the waterway's once-prolific bivalves; chocolatey "crack cookies" made with hazelnut paste; and Grand Marnier-laced brownies.”

ChocolateIce CreamBrooklynLocal
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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