"Good base" for ice cream is the key, says pastry chef

09/13/2010 | Daily News (New York)

Ashton Warren, pastry chef at New York City's Marc Forgione, says her signature dessert is ice cream in inventive combinations such as peanut butter and marshmallow fluff. "The cool thing with ice cream, and I find it cool with cake as well, is that if you have a good base, you can do anything," she says.

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