Learn the art of artisanal ice–cream making from the flavor experts at LA–based popular ice cream chain Wanderlust Creamery.

THE WANDERLUST CREAMERY PRESENTS: THE WORLD OF ICE CREAM
by Adrienne Borlongan
Abrams, June 2024

With a family background in ice–cream making and a degree in food science, the flavor chemist behind LA–based Wanderlust Creamery, Adrienne Borlongan, turned her interest in recipe development and travel into a successful ice cream business. She and her husband, JP Lopez, started Wanderlust in 2017, and they now have seven stores that feature a rotating selection of around 400 different seasonal/regional flavors throughout the year. From reinvented classics with Asian flair like macadamia kona latte to bestselling Wanderlust flavors like oolong pineapple cake to « rice creams » like sticky rice mango and more, fans just can’t seem to get enough of their unique concoctions. And with THE WANDERLUST CREAMERY PRESENTS: THE WORLD OF ICE CREAM, ice cream enthusiasts will be able to learn the basics of ice–cream making and the science behind creating balanced flavor profiles. Featuring 80 deeply researched and developed ice cream flavors, this ultimate ice cream guide is full of recipes that celebrate the flavors, ingredients, and cultures from around the world. Making mouthwatering, one–of–a–kind global flavors from the comfort of your own home—no matter your skill level—has never been easier.

Adrienne Borlongan is a food science graduate of California State University Northridge (CSUN) and conceptualizes and crafts all of Wanderlust Creamery’s ice cream flavors. The granddaughter of a flavor chemist from Magnolia Ice Cream, Adrienne developed her palate and understanding of flavor theory while working as a mixologist, crafting multiple cocktail programs for SBE hospitality. She and her husband, JP Lopez, started LA–based Wanderlust Creamery in 2017, and they now have seven stores that feature a rotating selection of around 400 different seasonal/regional flavors throughout the year.