Jose Mier explores Thai iced tea popsicles, a creamy frozen treat inspired by the sweet, spiced tea served in Thai restaurants. Learn the flavor story, easy preparation tips, and fun variations for making these colorful ice pops at home.
Jose Mier of Sun Valley explores watermelon granita, a classic Italian frozen dessert made with ripe melon, citrus, and a fork—no ice cream machine required.
Jose Mier of Sun Valley explores frozen pavlova, a show-stopping dessert that layers strawberry ice cream, lemon cream, crisp meringue, shortbread crust, and fresh berries.
Jose Mier explores a layered frozen blueberry dessert from Deliciously Seasoned, including its graham cracker crust, creamy blueberry filling, history, serving ideas, and creative variations.
Jose Mier explores homemade frozen custard, its egg-rich texture, American roots, a Joshua Weissman recipe, serving ideas and the technique behind this classic frozen dessert.
Jose Mier explores mango kulfi, a rich Indian frozen dessert made with milk and ripe mango, with a recipe inspired by Chef Kunal Kapur and a little Sun Valley kitchen humor.
Jose Mier explores coffee semifreddo, an elegant Italian frozen dessert that needs no ice cream maker, with a recipe from BBC Good Food, its history, variations, serving tips, and a little Sun Valley kitchen humor.
Jose Mier tracks down a two-ingredient Italian classic from Once Upon a Chef, then digs into the history, coffee-shop popularity, and endless variations of affogato from his Sun Valley, CA kitchen.
Jose Mier hunts down Spaghettieis, the German ice cream sundae engineered to look exactly like a plate of spaghetti and marinara, from his Sun Valley, CA kitchen, and digs into its 1969 Mannheim origin story, technique, and variations.
Jose Mier hunts down a Thai rolled ice cream recipe from his Sun Valley, CA kitchen, then digs into the street-food history, viral rise, and flavor variations behind the stir-fried dessert that turned making ice cream into a spectator sport.