True ice cream lovers know that the secret of the best ice cream is in the eggs. There is no substitute to create the texture and flavor, although even high end ice cream makers seem to think this is possible. Only a few ingedients are needed - egg, cream, cane sugar and something pure - ground vanilla bean (not extract), fresh fruit (not cooked concentrate or puree), ground nuts.
While others may get all the buzz, the place for ice cream in Paris is Amorino
47 rue Saint Louis (en l'Isle), 4 rue Buci in the 6th, or several other locations.
The shops are beautiful - a la Paul. And the ice cream is superb. Did I mention the ice cream?
