By Heidi Volpe

Real Simple

Photo Director: Casey Tierney
Photo Editor: Brian Madigan
Photographer: Danny Kim

What are the tricks for shooting ice cream in it’s half frozen, half-melted state?
The food stylist comes prepared with a styrofoam box filled with dry ice so the ice cream can reset faster than in the freezer. I will leave the modeling lights off on the strobe so they do not emit heat. Also some store bought ice creams do not melt like home-made or parlor style ice creams, certain sugars such as corn syrup and stabilizers such as cellulose gum slow down the melting and dripping process. For …read more

Via: A Photo Editor