Q&A: Sera Jeong ’14 Tumbles Ice Cream Dreams

Sera Jeong ’14 makes her own ice cream, shares it with fellow Swatties and blogs about it on Lick and Like, her Tumblr. The Daily Gazette interviewed her over email.

When do your love of ice cream (or food) begin?

Its my first time foraying into ice cream making but its not too different from cooking or baking which has been a hobby of mine since I started school. I’d read recipe books and watch cooking videos (before the days of DVDs) at home for fun. I think my mum was like, okay you’re kind of weird but that’s cool. I was definitely a foodie in the making.

You live in New Zealand, what is the ice cream like there?

Ice cream back at home hits a whole other level of amazing. Kiwis know and love good ice cream! Nestle verified an ice cream store, Movenpick, in my neighborhood as the busiest in the world. New Zealand cows produce super high quality dairy which gives ice cream and yogurt not just a cleaner flavor but also a richer texture. American dairy products tastes bland, maybe you need happier cows. Plus you guys do weird stuff with dairy like make Cheese Whiz or mix milk and cornstarch together and call it yogurt.

You take all the pictures for the site yourself? All your recipes look so yummy!

I take the photos on my iPhone, so visually, my blog is not sophisticated. Its also tricky to simultaneously make ice cream and take photos. I don’t know how professional food bloggers do it. I need two extra pairs of hands.

What of your roommate and hallmates, they must love your new hobby?

My hallmates have basically hit the jackpot. But its a two-way appreciation. I like creating ice cream more than eating it since I’m a little intolerant to dairy, and I don’t want to build an inventory of ice-cream. I make the ice cream, they give me the feedback. All around win.

What flavors have you featured on Lick and Like? Which was your favorite? Which one do you want to work on?

So far, I’ve featured a Vegan Peanut Butter and Banana ice cream, Spirulina frozen yogurt and Spiced Apple Cider ice cream. My favorite is the Peanut Butter and Banana. It was my first attempt at making ice cream and it tastes amazing. Everything from the balance of flavors to texture was perfect, I don’t know how it happened but it did! I wouldn’t change anything. I’m going to pretend the Spirulina frozen yoghurt didn’t happen. It tastes just like Odwalla, the primary ingredient I used and lets be real, frozen yoghurt is just not as tasty as ice cream to begin with.
I’m going to eventually refine the Spiced Apple Cider by bringing out the cider flavor more and producing a smoother texture.

Any spoilers on ice cream flavors you’d like to try?

I love ruining surprises! I have a growing list of flavors that I want to make eventually. Some examples include Wasabi White Chocolate, Caramelized Walnut & Orange & Spices, Manuka honey & Chevre goats cheese. I’m fancy, huh.

How do you feel about being an up and coming internet sensation? Your blog is a week old, right?

I don’t think I’m an up and coming internet sensation! I love that people are reading Lick and Like and I want to share my adventures in ice cream making but I’m definitely not blogging to be “Swat’s internet hype.” Its just over two weeks old so there’s definitely potential for this blog to grow. The biggest limit to Lick and Like is my wavering attention span. Hopefully ice cream making isn’t just a phase that I’m going through. I genuinely love creating food so its very probable that I’ll continue to nurture and develop this project.


Did you like this article? Consider joining the DG! Open staff meetings are every Monday at 6:30 p.m. in Kohlberg; or email us at editors@daily.swarthmore.edu.

2 comments

  1. 0
    Lino Rundall says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

Leave a Reply to Lino Rundall Cancel reply

Your email address will not be published. Required fields are marked *