Morgenstern’s Finest Ice Cream

Morgenstern, a self-made restauranteur, is the creator of the New York City ice cream institution that bears his name. Starting as an experimental street cart in the form of a refurbished pickup truck, and after a lucky write-up in the New York Times, which called his salted caramel pretzel flavor “The Holy Grail of Ice Cream,” Morgenstern moved to a wildly popular brick and mortar shop. Morgenstern is known for having extreme dedication to and focus on flavor, and readers are treated to a glimpse of his focus through ingredient descriptions, frank personal anecdotes, and featured recipes. The book is laid out in sections featuring a main ingredient such as vanilla, chocolate, nuts, or fruits, but also includes a deep dive into unexpected flavors, including olive oil–charred eggplant and French fry and burnt sage. Each recipe is consistently written with detailed steps and equipment advice. Included are several vegan options and ice cream cake choices.