American Photography 29 Winners

One from a series for the article "Conehead," August 2012. Over the past few years, ice cream—that wonderful, bliss-inducing treat of our boyhoods—has been reinvigorated by the food world's small-batch, artisanal tinkerers. The result has been a wonderful (but sometimes dizzying) reinvention of a classic. Thankfully, Alan Richman, a lifelong lover of the Cold Arts, is here to share the 31 things he knows to be true about getting the most out of this perfect food.

One from a series for the article "Conehead," August 2012. Over the past few years, ice cream—that wonderful, bliss-inducing treat of our boyhoods—has been reinvigorated by the food world's small-batch, artisanal tinkerers. (Have you tried bourbon-infused ice cream?) The result has been a wonderful (but sometimes dizzying) reinvention of a classic. Thankfully, Alan Richman, a lifelong lover of the Cold Arts, is here to share the 31 things he knows to be true about getting the most out of this perfect food.