Ice Cream — Jaime Stock

I grew up in a household where most of our meals were bought pre-made, as neither of my parents had much love of cooking nor skill in that category. Consequently, as a young adult, I was surprised when I discovered the deep satisfaction to be found in making food for myself and for those I love.

I started making ice cream in February 2022 and immediately fell in love with the process. It's one that involves all of the best senses: the sweet corn smell of the milk warming and combining with the sugar, the spider web-like ripples on the surface as the molecular structure changes, and the quiet pops that insistently inform you it's time to put it in the ice bath.

In April 2022 I was asked to make fior di latte gelato for a series of pop-ups hosted at St. Jardim in the West Village for Chef Jay Wolman.