Although I usually have an idea of what my next book should be, it is generally after the previous book’s promotion that the publishing house commits to the project. This changed with Rose’s Ice Cream Bliss, for which we were already researching, testing, and writing recipes when we did our book tour for Rose’s Baking Basics. On tour. Our event audiences were pleased.
We were delighted to return to Heritage Radio for another podcast interview. Zahra Tangorra and Bretton Scott are the wonderful dynamic hosts of “Life is a Banquet,” who were all ears to hear about ice cream. Their inquisitive conversation, but casual style created the atmosphere that we were all friends chatting over cups of coffee.
Bretton proclaimed his success in baking from being self taught by baking recipes from The Cake Bible and The Pie & Pastry Bible. Both Zahra and Bretton have been chef/owners of restaurants. Since virtually all chefs make sauces that require reduction, we presented each of them with my latest kitchen tool design for my American Products Group signature line—Rose’s Reduction Spatula.
Our Interview on Heritage Radio’s “Life is a Banquet “ Podcast
We then talked about our upcoming ice cream book. One of the essentials for producing great home-made ice cream I elaborated on, was keeping your ice cream custard base cold and your ice cream containers chilled before transferring the churned ice cream from the ice cream maker. During the winter months, Woody and I would set up in my frigid garage to transfer our ice creams. Zahra one-upped us by sharing that her ice cream makers were in her restaurant’s walk-in freezer. The finale of our podcast was naming each of our 3 favorite flavors.
So to get you in the mode for ice cream next May, here are our favorites~~blackraspberry, dulce de leche, pomegranate, mint chocolate chip, and bust my bourbon balls (adults cookies and cream, named by, of course, Woody).
After the interview, we all walked just several steps out of the studio to enjoy slices of Roberta’s Pizza.