It's one thing to make a pint of icecream at home, at your own pace. It's another to product enough (and not too much) icecream in a restaurant's cuisine. If t

It's one thing to make a pint of icecream at home, at your own pace. It's another to product enough (and not too much) icecream in a restaurant's cuisine. If the restaurant is high-end, the icecream should have the correct ingredients to pair with the other food. Pastry making is often compared to an art... but then art doesn't pay much either.