I'm a freelance food history writer.
My new book, Of Sugar and Snow: A History of Ice Cream Making, University of California Press, is out now.
In it, I cover ice cream from its beginnings to its recent past and include recipes for everything from Royal Ice Cream to Clam Frappé. For a preview, go to www.ucpress.edu .
I’ve also written a recipe book called Ice Cream: The Ultimate Cold Comfort (Brick Tower Press) with original recipes for those who want to make their own ice cream and enjoy doing it.