Please Explain (the Leonard Lopate Show)

The summer is not over yet, and to prove it, we’re talking all about ice cream! We’ll look into the history of the beloved frozen treat, as well as the many variations on flavor, sweetness and texture that have developed over the years. We’ll also find out how to make ice cream (with and without dairy) and the science behind the perfect scoop from Laura O’Neill, Co-Founder Van Leeuwen Ice Cream, based in Greenpoint, and Ben Van Leeuwen, Co-Founder. They’re the co-authors of the Van Leeuwen Artisan Ice Cream cookbook.  Do you have questions about ice cream? Write in the comments section below, write to us on Twitter or Facebook, or call us at 212-433-9692.  Recipes Roasted Banana Ice Cream (Reprinted with permission from Van Leeuwen's Artisan Ice Cream, published by Ecco Books, 2015.)  Believe it or not, even people who say they don’t like bananas love this ice cream—it tastes just like banana bread pudding. We roast the bananas with dark brown sugar and butter until they are golden and caramelized, and then w