Meet Nicholas Morgenstern

Meet Nicholas Morgenstern

Eataly Magazine recently sat down with Nicholas Morgenstern, who shared the inspiration for his award-winning ice cream.

Morgenstern is the chef and creator of Morgenstern’s Finest Ice Cream, a Manhattan ice cream parlor celebrated for creative and delicious small-batch ice creams.

Eataly NYC Flatiron had the pleasure of hosting the chef at our Birthday Bash on September 16, a dine-around of our restaurants featuring guest chefs with cuisines across the world. Chef Morgenstern represented New York City – and the world – with the dessert. He presented five exclusive Birthday Bash ice cream flavors: one for Eataly NYC Flatiron and four based on the featured dishes and international cuisines of the other guest chefs.

The Eataly is appropriately a Parmigiano Reggiano-based ice cream drizzled in balsamic vinegar and extra virgin olive oil (pictured below). Inspired by their dishes, Chef Morgenstern created the other four flavors of the series in tandem with fellow Birthday Bash guest chefs Dan BarberAlex RaijDale Talde, and Alex Atala.


Tell us about your exclusive Eataly Birthday Bash ice cream series.

We’re excited about this particular collaboration – it’s a little bit different.

For the Eataly, Fitz (Eataly’s executive chef at NYC Flatiron) and I had a couple of long conversations about what kind of ingredients he’s excited about and what he sees in the pantry every day that would make the best representation of an ice cream at Eataly. I’ve never made anything as predominately savory as this.

It's been so interesting to have all of the chefs come together to do something special for Eataly with their own voices. It’s a great process to be a part of, working with [each chef] to find the right flavors to bring out each dish.

What compelled you to transition from a chef of food to a creator of ice cream?

I was a pastry chef first, but I’d always wanted to do something with ice cream. The other things I did before were maybe more like detours on the path to ice cream. I love it as a medium for varying flavor and texture. Plus, everyone loves ice cream.

How would you describe your unique style?

We’re making premium new American-style ice cream. “American style" means there are no eggs, relatively low fat, relatively low air, and low sugar – it’s not that sweet. We can be as creative or as simple with our recipes as we want.

When you eat ice cream on your day off, what flavor do you tend to choose?

It changes all the time. I love vanilla, I love chocolate – I really love them all.

What’s the next step for you and for the world of ice cream?

We’re going to open a couple more stores  – something on a national level. Stay tuned!

nick morgenstern gelato at eataly

Grazie, Chef Morgenstern!