Making Luxury Ice at Home - The New York Times

With special molds and appliances, there is seemingly no limit these days to what can be frozen in ice, in every sort of shape. Credit... Julia Gartland for The New York Times. Food Stylist: Lauren LaPenna Supported by By Becky Hughes Nobody loves ice more than Americans. It’s a running joke, a quirk of the national personality: Iced drinks are as American as rock ‘n’ roll, pickup trucks and to-go cups. Way back in 1895, Mark Twain wrote that ice had become so inextricably linked with the United States that “there is but a single specialty with us, only one thing that can be called by the wide name ‘American.’ That is the national devotion to ice-water.” For years to come, all ice was good ice. But now it’s entering a new Gilded Age. Frozen water, which costs most Americans virtually nothing, is being redefined as a luxury item. At fashion-brand parties, ice cubes stamped with the company’s logo are de rigueur. On tables at high-end weddings, fairy lights in Mason jars are out and wild

With special molds and appliances, there is seemingly no limit these days to what can be frozen in ice, in every sort of shape. Credit... Julia Gartland for The New York Times. Food Stylist: Lauren LaPenna Supported by By Becky Hughes Nobody loves ice more than Americans. It’s a running joke, a quirk of the national personality: Iced drinks are as American as rock ‘n’ roll, pickup trucks and to-go cups. Way back in 1895, Mark Twain wrote that ice had become so inextricably linked with the United States that “there is but a single specialty with us, only one thing that can be called by the wide