By contrast, Molly Moon Neitzel, founder of the 4-year-old Seattle chain Molly Moon?s, includes plenty of outlandish flavors in Molly Moon?s Homemade Ice Cream, as well as a handful of straightforward crowd-pleasers. The slim volume is illustrated with photographs not just of the ingredients, but of the animals that produced them, including a cow and a goat. (Incidentally, Neitzel?s recipe for blueberry goat?s milk frozen yogurt is a keeper.) She favors Philadelphia-style ice cream, which is prepared without eggs. As Moon explains her choice: ?[W]e are not only emphasizing the unadulterated, fresh, sweet cream taste of the local dairy we use, but also sourcing from one less animal and using fewer resources.? Very noble. Very Seattle. Sadly, when tasted against custard-based ice creams, Molly Moon?s were decidedly grainy. Baracky Road, Neitzel?s twist on rocky road (she uses hazelnuts instead of walnuts), was delicious, but gritty in texture. Her cheese ice cream had the same textural problem (among others). The ice cream was strewn with curdlike bits of grated cheddar. This may have been the most repulsive ice cream I have ever made. Or was it? There was stiff competition.?????
Source: http://feeds.slate.com/click.phdo?i=42762a02b4ba1baa57cb08b893b55c82
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