Home > Magazine Archives > June 15, 2009 Issue > Features
Chocolate Versus Ice Cream
Owen Dugan
Issue: June 15, 2009
What makes a chocolate ice cream great? I've come to some conclusions after a recent blind tasting of widely available ice creams. The most influential qualities in my assessments were texture (especially the amount of air whipped in), fat content and, of course, chocolatiness.
For the full article, check out the new issue of Wine Spectator, on newsstands May 18, 2009.
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