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10 International Ice Cream Parlors You Have to Visit

10 International Ice Cream Parlors You Have to Visit

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Everybody loves ice cream — the presence of ice cream parlors nearly everywhere in the world proves that. But which ice cream parlors are truly worth traveling for? Here are 10 from around the world that you should add to your ice cream bucket list.

10 International Ice Cream Parlors You Have to Visit

Everybody loves ice cream — the presence of ice cream parlors nearly everywhere in the world proves that. But which ice cream parlors are truly worth traveling for? Here are 10 from around the world that you should add to your ice cream bucket list.

#10 Simmo’s Ice Creamery, Dunsborough, Australia

Simmo’s Ice Creamery went from a tiny father-and-son creamery, founded in 1993 with just an old Irish recipe and an ice cream machine, to an award-winning shop with over 60 traditional and unique ice cream flavors like mango macadamia, rum and raisin, and orange chocolate chip.

#9 A.M. Scannapieco, Buenos Aires, Argentina

Serving more than 50 flavors of Italian gelato, including five dulce de leche varieties and old-fashioned ice cream sodas since 1938, A.M. Scannapieco is still one of the best ice cream parlors around. They are loved because their ice cream is not overly creamy, and you can actually taste the fruit in their fruity ice creams and sorbets.

#8 The Creamery, Cape Town, South Africa

“Honest-to-goodness, made-from-scratch, not-your-average ice cream” is what you’ll find at The Creamery, where all the ingredients in the ice cream come from local farms. They have a monthly rotation of new flavors; this month’s includes cardamom rosewater marshmallow and lime white chocolate.

#7 Vaffelbageriet, Copenhagen, Denmark

Vaffelbageriet’s most popular item is the Amerikaner, packing up to four scoops of ice cream in a cone and topping them with syrup, whipped cream, and a chocolate-covered meringue puff. The more than century-old ice cream shop makes its wares from age-old recipes. The shop is a part of the famed Tivoli Gardens amusement park, only open from mid-April to late September.

#6 Murphy’s, Dingle, Ireland

Murphy’s crafts simple artisanal flavors that are designed to go together. You might pair chocolate with butterscotch, raspberry with Kerry cream, or sea salt with caramel. Their sorbets are made with distilled rainwater, and you can be assured that many of the ingredients are local.

#5 Perchè No!, Florence, Italy

Perchè No! has been mixing fresh batches of gelato every morning since it opened in 1939, featuring exotic flavors (the name means "Why Not!") like matcha green tea and cassata siciliana, made with ricotta cheese and candied fruit. The gelato shop is Nigella Lawson’s favorite; her flavor of choice is coffee mousse.

#4 Antico Caffè Spinnato, Palermo, Italy

The ice cream sandwich takes a typically Sicilian form at Antico Caffè Spinnato, where gelato in assorted flavors is served on fresh-baked brioche bread. Don’t miss their cannolis, which are coated with dark chocolate on the inside, either. The shop has been around since 1860, with good reason.

#3 Vipiteno Gelateria, São Paulo, Brazil

Vipiteno Gelateria is known above all for its Demoiselle Cup, a sundae made of dulce de leche gelato topped with pear and ginger syrup, whipped cream, and crunchy burnt sugar. One scoop costs $10, so make it last.

#2 Bar Gelateria Ercole, Pizzo, Italy

Nowhere else can you find an ice cream tartufo (truffle), a specialty of the Calabrian seaside town, made like it is at Bar Gelateria Ercole. A spoonful of fudge is wrapped in gelato and rolled in cocoa powder and sugar to create a gooey, chocolaty, ice cream treat.

#1 Fenocchio, Nice, France

This family-owned French ice cream parlor on one of the prettiest squares in this French Riviera capital has been scooping up ice creams and sorbets since 1966. Serving 61 ice cream flavors and 34 sorbets, Fenocchio caters to the ice cream connoisseur, with all the classics and adventurous flavors like tomato-basil, cactus, and avocado.

America's 10 Best Ice Cream Factory Tours

Americans love ice cream -- and what's not to love? Just in time for hot summer days, we've rounded up these top spots for ice cream factory tours and refreshing treats (provided you can eat it faster than it melts).

See how ice cream is made by joining one of these factory tours, or visit a working farm, ice cream museum, or ice cream parlor to learn about the process -- and get a taste.

Photo Caption: Making Graeter's Ice Cream in Columbus, Ohio.

Where: Waterbury, Vermont

The Details: Whether it's Chunky Monkey or Chubby Hubby, true ice cream lovers can rattle off the whimsical names of their favorite pints of Ben and Jerry's, named for founders Ben Cohen and Jerry Greenfield. But did you know that the 30-year-old company pledges to buy milk from farmers who do not use growth hormones on their cows? This company has been progressive, non-partisan, and humane since the get-go.

Highlights: Watch a short movie about the early days, get a look at the production room, and then it's off to the Flavoroom to taste the flavor of the day. Watch the cows in the pasture as you enjoy an ice cream-themed picnic kids will enjoy the playground. After everyone has had their fill, wander through the flavor graveyard, where the dearly departed flavors are laid to rest.

Tour Schedule: The 30-minute-long tours run every half hour. Tickets are available daily on a first-come, first-served basis.

Admission: $3 adults $2 seniors kids 12 and under are free. A $21 package includes a tour, a coupon for a pint, and a factory tour T-shirt.

Reservations: Highly recommended for groups of 10 or more.

Favorite Flavors: Cherry Garcia, Chocolate Chip Cookie Dough, Vanilla

New/Seasonal Flavors: Clusterfluff (peanut butter ice cream with caramel cluster pieces, marshmallow and peanut buttery swirls) Late Night Snack (vanilla bean ice cream with fudge-covered potato chip clusters and a salty caramel swirl.)

More Info: tel. 866/BJ-Tours

Photo Caption: Waiting for a tour inside Ben & Jerry's in Waterbury, Vermont.

Where: Bend, Oregon

The Details: Beloved for its huge scoops of homemade ice cream and its chocolate operation, Goody's is a central Oregon institution.

Highlights: You can visit this ice cream and chocolate museum to find out the story behind this company, which started in 1984. A 15-minute tour of the company's factory will show how ice cream, sorbet, ice cream bars, and chocolates are made -- and of course you can sample the goods. Admission includes six spoonfuls.

Tour Info: 10am-5pm daily the store is open from 10am-9pm daily

Favorite Flavors: Marionberry Oreo Cookie ice cream (cookies are sprinkled by hand into each batch, which means the cookies stay crisp)

New/Seasonal flavors: Strawberry Lemonade, Key Lime Pie, Coconut, Blueberry

Admission: $2 kids 3 and under are free

More Info: tel. 541/358-7085

Photo Caption: Oreo ice cream at Goody's Chocolate and Ice Cream in Bend, Oregon.

Where: Columbus, Ohio

The Details: Founded in 1894, Graeter's is an Ohio favorite. The company is known for its unique French pot process that makes only two gallons of ice cream at a time, ensuring a super creamy result.

Highlights: The 20-minute tours at the Columbus facility (Graeter's is headquartered in Cincinnati) offer a glimpse of the process -- and a sample.

Tour Info: 9am-3pm Tuesdays-Fridays

Favorite Flavors: Black Raspberry Chocolate Chip

New/Seasonal Flavors: Peach, Strawberry Chocolate Chip

Admission: Free call to schedule a tour or fill out an online form

More Info: tel. 614/442-7611 ext. 272

Photo Caption: Filling up at Graeter's Ice Cream in Columbus, Ohio.

Where: Boulder, Colorado

The Details: Available in nine states stretching from California to Missouri and as far south as Texas, Boulder Ice Cream is made from milk that has not been treated with growth hormones the cows are within a 40-mile radius of its Boulder headquarters. The company, which operates using 100% wind power, is in the process of converting its entire line of 150 ice cream flavors to be organic.

Highlights: Get a look at how the ice cream is made, and receive a free two-ounce sample cup. The company is located five minutes from downtown Boulder.

Tour Schedule: By appointment only 10am-1pm Wednesdays-Saturdays

Favorite Flavors: Mexican Chocolate, Island Coconut, Famous Sweet Cream, Espresso Chocolate Chip, Green Tea, Island Coconut

New/Seasonal Flavors: Peanut Butter Cup, Birthday Cake (cake batter-flavored ice cream with colored sugar as sprinkles)

Admission: Free reservations are required

More Info: tel. 303/720-1105

Photo Caption: Packaging pints at Boulder Ice Cream Company in Boulder, Colorado.

Where: Penn State University

The Details: Home to the largest instructional program in ice cream making, Penn State's program has taught many famous commercial ice cream makers, including Ben and Jerry. The Creamery makes about 100 ice cream flavors, 10 frozen yogurt flavors, and six sherbet flavors.

Highlights: There's no tour, but you can see elements of production via the viewing lobby in the Creamery's store the Creamery website offers a virtual tour here.

Favorite Flavors: Vanilla, Death by Chocolate, Peachy Paterno (peach ice cream with peach slices, named for football head coach Joe Paterno), LionS'more (vanilla ice cream with graham cracker, chocolate pieces, and marshmallow swirl)

Seasonal Flavors: Watermelon sorbet, Coconut Chip ice cream, Black Raspberry frozen yogurt

Hours: The viewing lobby is open from 7:30am-4:30pm daily

More Info: tel. 814/865-9513

Photo Caption: The assembly line at Penn State University Berkey Creamery in State College, Pennsylvania.

Where: Lancaster County, Pennsylvania

The Details: This museum and creamery, which opened in June 2011, is housed in a former silk mill in Columbia, a borough in Lancaster County.

Highlights: The creamery is free and open to the public the interactive tour explains the history of Turkey Hill ice cream, iced tea, and the company's dairy operations. Nine interactive exhibits allow guests to milk a mechanical cow, design a ice cream flavor, and more.

Tour Info: Self-guided tours are available every day (10am-9pm through Labor Day)

Favorite Flavors: Vanilla Bean, Chocolate Mint Chip, Butter Pecan

New/Seasonal Flavors: Muddy Sneakers (white chocolate ice cream with caramel, chocolate and peanut butter candies in swirls of caramel) Lancaster County whoopie pie (chocolate ice cream with whoopie pie pieces and a creamy filling swirl)

Admission: $11.50 adults $9.50 seniors and children (ages 5-17)

More Info: tel. 888/9TOURTH

Photo Caption: Inside the Turkey Hill Experience in Lancaster County, Pennsylvania.

Where: Utica, Ohio

The Details: Many of the recipes at the family-run Velvet Ice Cream company date back to 1914.

Highlights: Watch one of 50 flavors in production and order a sundae at its old-fashioned ice cream parlor. The grounds encompass more than 20 acres and include a visitors' center, a petting zoo, a children's playground, a nature trail, a catch-and-release pond, and grounds for picnics.

Tour Info: Hourly from 11am-3pm weekdays through Oct. 31

Favorite Flavors: Velvet's number-one flavor is Buckeye Classic -- a peanut butter ice cream with a thick fudge swirl and mini-Buckeye candies (peanut butter balls dipped in chocolate)

New/Seasonal flavors: Honey Caramel (honey ice cream with honey-infused caramel swirls)

Admission: Free reservations are required for groups larger than 14

More Info: tel. 800/589-5000

Photo Caption: Velvet Ice Cream in Utica, Ohio.

Where: Brenham, Texas tours are also given at the Broken Arrow, Oklahoma, and Sylacauga, Alabama, locations.

The Details: The company started in 1907 as a butter-making operation and began making ice cream in 1911. Situated 70 miles northwest of Houston, Blue Bell has devoted fans -- its ice cream is the third best-selling brand in the U.S. but is only available in 20 states.

Highlights: On the 45-minute guided tour, you'll see how this hand-cranked ice cream is made, watch a short video, and then receive a very generous scoop.

Tour Schedule: Summer tours run every 30 minutes (9am-3pm Mondays-Fridays)

Favorite Flavors: Homemade Vanilla, Krazy Kookie Dough, Cotton Candy, Cookies 'n Cream

New Flavors: Coconut Fudge, Dessert Trio (vanilla ice cream with a rich chocolate swirl and pieces of pecan brownie, chocolate chip cookies, and chocolate cake)

Admission: $5 adults $3 senior citizens and children (ages 6-14)

Reservations: Visitors are accommodated on a first-come, first-served basis but you can reserve online for its Brenham location. Sorry, no group reservations are accepted from June through August.

More Info: tel. 800/327-8135

Photo Caption: Blue Bell Creamery in Brenham, Texas.

Where: Julian, North Carolina

The Details: Visit this sixth-generation family farm, which dates back to the 1930s. The pasture-raised cows are not given any hormones, which results in rich flavors and creamy textures for its ice cream. The farm also produces and sells milk (whole, skim, butter, and chocolate).

Highlights: The tour starts with a 20-minute hayride to see the farm, where you'll view bottle-fed baby calves and learn how milk is produced. At the end of the tour, you receive a free six-ounce cup of ice cream. Want more? Buy a pint, a half-gallon or 2½-gallon dipping tub right on the premises.

Tour Info: 10am Mondays-Fridays (March-November) Creamery store open 9am-9pm Mondays-Saturdays, 1pm-6pm Sundays

Favorite Flavors: Butter Pecan, Chocolate

Seasonal Flavors: Blueberry, Cake Batter (a creamy vanilla-based ice cream that tastes like pound cake)

Admission: $6 per person ages 2 and up reservations are required

More Info: tel. 336/617-5618

Photo Caption: Homeland Creamery in Julian, North Carolina.

The Details: Started in 1913, Blue Bunny is a Midwestern favorite and the largest family-owned ice cream manufacturer in the U.S. (available nationwide).

Highlights: You can't tour the facility, but you can visit the brand-new museum and ice cream parlor in downtown Le Mars -- declared the "ice cream capital of the world." In addition to a salvaged marble ice cream bar and a grand staircase, the space is home to historical photos and interactive kiosks. Outdoor seating is also available.

Admission: Free 9am-10pm Mondays-Saturdays noon-10pm Sundays

Favorite Flavors: Bunny Tracks (vanilla ice cream with a peanut butter caramel swirl, chocolate-covered peanuts, and peanut butter-filled chocolate bunnies)

More Info: tel. 712/546-4522

Photo Caption: Blue Bunny Ice Cream Parlor and Museum in Le Mars, Iowa.

How the Women Behind Coolhaus Built an Ice Cream Empire

Throughout International Women’s Month, Chowhound is sharing stories from and about a wealth of women entrepreneurs, businesses, chefs, and cookbook writers who have all found success in the food space. Here, Coolhaus co-founder Natasha Case traces her ascension to queen of craft ice cream.

When Natasha Case decided to prepare architecturally-themed ice cream sandwiches made from scratch in her Los Angeles home it was just meant to be a hobby, something fun to share with family and friends. Over a decade later, Case’s audience has grown beyond her wildest dreams.

Her company, Coolhaus, which she founded with wife Freya Estreller, is one the biggest players in the scorching-hot craft ice cream game. Specializing in gourmand-meets-Wonka flavor combinations like Balsamic Fig & Mascarpone and Milkshake & Fries, Coolhaus has become a global brand with a massive, die-hard fanbase—Cindy Crawford, who has invested in the company and served as a spokeswoman, is among the faithful.

I had the opportunity to talk with Case, who reflected on her company’s wild ride from truck phenomenon to worldwide sensation and the key lessons she’s learned at each stop.

Find the Ying to Your Yang

Cookies and ice cream isn’t the only combo that helped put Coolhaus on the map. In fact, the most significant pairing in the company’s history is without a doubt the partnership between Case and Estreller.

The two were set up by a mutual friend on a date, sparks flew, and the rest is history. Not only did Estreller hit it off romantically with Case (they would marry four years later and are now the proud parents of a three-year-old son), she would also take an interest in her fledgling ice cream sandwich project.

“She really saw the business potential in it,” says Case. “That definitely was a gamechanger.”

Case, a recent architecture major at Berkley who at the time had a career as a Disney Imagineer, was convinced. But in order to move forward, she insisted on joining forces with Estreller, a real estate investment executive. “We needed each other,” says Case. “I could do the brand and the marketing, the design, the P.R., and she would bring the finance and operations. You really couldn’t have one without the other.”

Tell a Compelling Story

Though not yet prepared to give up their day jobs, Case and Estreller knew they were onto something big. Back in late 2008, when the young entrepreneurs officially filed the LLC for Coolhaus, the craft ice cream movement was barely in its infancy. “There was so much white space, and it seemed like someone has to do this and I wanted it to be us,” says Case.

You'll Know It When You Taste It What Is the Difference Between Ice Cream and Custard? But in order to succeed in a highly competitive industry they knew their company needed to be special, starting with the product. Focusing exclusively on ice cream sandwiches was a start, and they took steps to ensure theirs would stand out. They would be made with a unique variety of high quality cookies and ice cream, scooped to order, and given architecturally-inspired names. (The Frank Gehry-inspired Frank Berry sandwich–snickerdoodles with strawberry ice cream–has been a staple since the inception of Coolhaus, which itself is a riff on Dutch architect Rem Koolhaus.)

When it came to distributing the sandwiches, Case and Estreller recognized that food trucks were becoming trendy in Los Angeles and wisely decided to join the fray.

Then, of course, there were the ladies themselves.

“It seemed so obvious that there was a need for elevated ice cream,” says Case, “made by millennials, made by women.”

Make a Huge Opening Splash

After months of perfecting recipes and forming their business plan, Case and Estreller were ready to unleash Coolhaus to the public. The two were prepared to devote their energy to the company full time, and in order to assess the risk of going all in, they agreed to employ a go-big-or-go-home strategy to mark their debut.

“The idea was that we would get it in front of the biggest critical mass possible to really see if people have chemistry with this brand…and really know if it was viable,” says Case.

Coachella, the country’s most celebrated music festival, would be the perfect venue to test the waters. Nowadays, setting up shop at the fest, which takes place less than two hours from Los Angeles, is an expensive proposition (securing a food vending slot is nearly as coveted as getting on stage), but in 2009 a maxed-out credit card with a $5,000 limit could get you in the door.

In hindsight, selling ice cream sandwiches in the desert heat to a bunch of hard-partying millennials was a no-brainer. When Coolhaus opened for business at 7 a.m. on the second day of the fest, a massive line had already assembled. Case and Estreller had easily made back their investment but more importantly, by the time the truck arrived back in Los Angeles, it had gone viral, earning coverage from the Los Angeles Times along with several local and national blogs.

Be Willing to Change Gears

After Coachella, Coolhaus was officially up and running as word of mouth continued to spread. Case and Estreller stuck with their plan to follow the typical L.A. food truck model: Park at a popular location and spread the word to your social media followers–if you Tweet it, they will come.

But then, MySpace called and the plan was thrown out the window. The oh-so-hot (at the time) social media pioneer wanted to host an ice cream social at the offices and the ladies were more than happy to oblige. “With catering, you have a guaranteed amount that you’re going to make,” notes Case.

Soon, the Coolhaus truck would become a fixture across the city, catering corporate functions, weddings, birthday parties, bar mitzvahs, and other private events.

“It just shows you why it’s important to launch even if you haven’t figured everything out,” says Case. “The market can tell you things about what it wants. We didn’t have [catering] in the pro forma, but now it’s 95 percent of our [truck] business.”

Know When to Hold ‘Em, Know When to Fold ‘Em

Now that they were well-versed in the full business potential of their trucks, Case and Estreller were eager to expand the Coolhaus brand beyond Los Angeles. After a successful launch in Austin, the ladies set their sights on New York. Not only did they have a ton of requests via social media to move to the Big Apple, nearly half of their L.A. catering clients had offices there. “We already had this built-in demand that made it feel like we have to do this,” says Case. “It’s less risky and less like starting from scratch.”

Their instincts were right and Coolhaus continues to be a hit in New York. The company was truly on a roll and Case and Estreller’s next move seemed to be another slam dunk. Since there wasn’t much of an appetite for ice cream sandwiches in New York during the winter, why not “snowbird” the trucks in Miami where the weather’s always nice?

Though smart in theory, the move ended up being a rare misstep for Coolhaus. The seven-month Miami stint was hit by unanticipated problems from dealing with local government to building the right team. “When you’re not from there and you’re not living there full-time, it’s really, really difficult,” admits Case. “Sometimes it’s just not the best fit, and you have to know when to pull the plug.”

When Settling Down, Find the Sweet Spot

Though Coolhaus was thriving (Miami notwithstanding), Case and Estreller began to realize the limitations of their business model.

“Even though the truck is very special, it can be very hard to track down,” says Case. “You don’t have regular hours and it’s kind of hard to build a culture around the truck from a corporate perspective.”

A brick-and-mortar Coolhaus location seemed like the next logical step. Close to home in Los Angeles was a must, but it wasn’t immediately clear exactly where in the city’s vast sprawl they would plant their flag. To decide, Case and Estreller employed the Goldilocks method–settling down in a popular neighborhood would be pricey, and a spot that was too remote would yield little traffic.

In the end, Culver City proved to be just right. Even though it was home to Sony Pictures Studios, not to mention a number of architectural firms, the neighborhood was still considered up-and-coming eight years ago. Moving there would be a risk but it would also have its rewards. “Culver City paid for all of our permits,” says Case. “They paid for our mechanical, electrical, plumbing…We were in there for an incredible rent. That would never happen now.”

The shop opened in 2011 and remains a local fixture. Yet again, Coolhaus succeeded by being ahead of the curve.

Stay True to Your Brand

So how does a scoop operation make the transition to retail? “I wandered into our local Whole Foods,” says Case, “and I found [an employee] and asked, ‘What do I have to do to get on the shelf here?’” (Another lesson–don’t be afraid to ask.)

Though the conversation yielded an introduction with a local buyer for Whole Foods, stocking Coolhaus would be a tough sell. At the time, craft ice cream, let alone craft ice cream sandwiches, had a limited presence in supermarkets. Plus, Case and Estreller had a very specific vision when to came how their product would be sold.

“I told her I didn’t want anyone to feel like they’re getting any compromise from what we scoop at the truck or the shop,” says Case. “We’re going to make it the same way and sell it for the same price. We’re going to have the architectural theme too. She just thought it was absolutely bananas.”

The buyer ultimately relented and in 2012 Coolhaus launched in three Los Angeles Whole Foods locations. They were an instant hit and the brand would eventually be picked by the grocery chain nationwide.

But as the company underwent major expansion and outside investors became part of the fold, Case found herself second-guessing her instincts. “When you’re getting a lot of influence from investors or people who have been in the game longer, the temptation is to dilute the quirkiness of a brand and to just kind of fit in,” she says.

“I think we went through that a little bit with some of the flavors that we brought in during that middle period which were elevated classics. It’s still a winning strategy, but I think what we’ve come back to now in the past year or so, is really, really owning the unique, weird brand that we are and bringing that to everything we do.”

5 Ice Cream Parlors That You Must Visit in Mérida

The most famous sorbets in Mérida, they have been part of the city’s history since 1907. The sorbets, “champolas,” and other treats have sweetened the taste buds of Yucatecans and visitors for 110 years. Go to any of their locations and order the flavor that you like the most. Among the most popular are “mantecado,” “crema morisca,” coconut, and mango. If you want to try something different, asked for a “pionino,” they are delicious!

Paseo de Montejo #474-A x 41 y 39
Every day from 9:30 am to 11 pm

Helados Polito

Another place that has chilled the taste buds of many families since 1910 is Helados Politos. Did you know that since their opening day, they have been managed by the same family? Plus they are the ones who created the delicious “marquesitas.” An ice cream flavor that you don’t want to miss is coconut: yummy and 100% natural.

Calle 21 x 38, Plaza Las Méridas del Mundo, Col. Campestre
Every day from 12 pm to 9 pm
FB: Helados Polito

La Principal

Founded in 1950, it began with their famous ice cream cart that sold ice cream along the streets of Mérida. Specializing in water based sorbets made with seasonal fruits, you will find flavors such as soursop, lime, dragon fruit, and more. Since the 1980’s you can visit them at their shop on Calle 65 at 66 in Centro. As a tip, they offer services for events, so if you are planning your destination wedding, think of them for a refreshing dessert.

Calle 65 #533 x 66, Centro
Every day from 10 am to 9:30 pm
FB: Helados La Principal

Domo Gelato Helado Artesanal Argentino

Recreating the traditions of the Argentinian gelato, Domo Gelato offers you a variety of 30 flavors in the north part of the city. Every month you can try a new house specialty, made from seasonal fruit, a traditional flavor, or one invented right in their kitchen.

Av. García Lavín x 27, Plaza Ateneum, Col. Montebello
Monday to Saturday from 12 pm to 10 pm
Sunday from 2 pm to 10 pm
FB: Domo Gelato Helado Artesanal Argentino

Pola Gelato Shop

A new proposal that offers a variety of unique products. Among their menu you will find flavors that will make you think of various Yucatecan customs, such as “frijol con puerco” (beans with pork) ice cream (which, of course, you can only have on Mondays, just like the dish of the same name). Another unique flavor is “marquesita,” but obviously you will also find traditional and local ones. Are you ready to try something totally new?

Calle 55 #467 x 62 y 64, Centro
Every day from 12 pm to 10 pm
FB: Pola Gelato Shop

Enjoy Eating a Homemade Ice Cream Sundae Tonight
(Source: ©bentaboe/

How to Make a Traditional Sundae

You can make a traditional ice cream parlor sundae by serving your homemade ice cream in a bowl or classic tulip glass with either fresh fruit or a fruit preserve, and your favorite fountain syrup or sundae sauce generously drizzled over it.

The ice cream parlor operators liberally drizzled the chosen fountain syrup over a bowl of frozen ice cream and topped it off with a generous dollop of freshly made whipped cream and a big red maraschino cherry.

You'll find a collection of original fountain syrup recipes in the soft drink section on this site that can be used with the original ice cream sundae recipes.

Delicious Homemade Ice Cream Sundae with Chocolate Sauce
(Source: ©Radu_Bighian/

These are the same syrup recipes that soda fountain operators used when making flavoring syrups for their own refreshing sodas and sundaes.

Simply choose a flavored syrup and drizzle it over your ice cream sundae to enjoy an authentic old time treat.

Most ice cream parlors developed their own sundae combinations to attract customers and some became national favorites.

You can use your imagination to combine favorite ice creams and toppings and invent your own sundae.

Original Ice Cream Sundae Recipes

The Dispenser's Formulary or Soda Water Guide (1915)

Old Fashioned Fruit Pudding Sundae
(Source: ©krisrobin/

Thanks to the original ice cream sundae recipes below, you can make the traditional sundaes once served in North America's ice cream parlors and soda fountains.

The fancy names were given by the sundae's inventor and promoted as a means to make the recipes more standard and uniform in soda fountains across the country.

It's fascinating to see the recommended prices which appear low by today's prices, but that 15 cent sundae in 1915 would have been considered a luxury by many customers.

Whenever an original ice cream sundae recipe calls for a "No. 10 scoopful," a "ladleful," "dipperful," or an ice cream "disher," simply use your favorite ice cream scoop, and the quantity will work out okay.

The ice cream quantities needn't be precise as it's the taste that counts!

Ice Cream Parlor Operator Instructions

In serving sundaes, it is important that an appeal should be made to the eye as well to the palate. It is poor policy to slap together a messy concoction. Never let the syrups run over the edge of the sundae glass.

See that the handle of the spoon is not sticky with syrup. Place nuts, cherries, or knobs of whipped cream carefully on the sundae so that the effect may be pleasing.

It's customary to serve a glass of iced water with all sundaes. This should not be omitted and do not wait for the customer to ask for it.

Many dispensers serve a cracker with the sundae. This is desirable, especially in many neighborhoods, but such service is not absolutely necessary.

A reasonable amount of judgement must be exercised as to the kind of cracker served. With chocolate, coffee, maple, and similar flavors, a salty cracker is very acceptable, but with the fruity flavors and with fresh or crushed fruits a sweet cracker is correct.

Yama Yama

For this homemade cream sundae recipe, place one (No. 12) scoopful of chocolate ice cream into a sundae dish and over it pour one ladleful of crushed pineapple.

Top off with whipped cream, a few pecans and a cherry. Charge 15 cents. —Joseph Casiragh


Take a dish full of chocolate ice cream (or a dish of vanilla ice cream with a layer of chocolate syrup over it).

Over this place a spoonful of crushed figs and a large spoonful of whipped cream, putting on each side a Nabisco® wafer. Serve in a sherbet glass with a spoon, topping off with a maraschino cherry.

High School

For this original ice cream sundae recipe, take three portions of chocolate ice cream (No. 16 disher) and place them in triangular form on a flat ice cream saucer then place some whipped cream in the center and dust over with finely chopped walnuts, or, if preferred, a maraschino cherry may be used. Price 15 cents.

Peg O' My Heart

Into a footed sundae cup put a small dipperful of vanilla ice cream cover with marshmallow whip and then add 1/2 ounce chocolate syrup.

Insert slices of banana around the inside of the glass, and top with whipped cream and chopped nuts. Decorate with red and green cherries. Sells for 15 cents. —Bruno Schubet

Canadian Maple Leaf

For this original ice cream sundae recipe, take a saucer, such as are commonly used for sundaes and around its edge place five macaroons. Place a cone of vanilla ice cream (measured out with a 12 to the quart ice cream disher) in the center of the saucer.

Over the ice cream pour one-half ladleful of pineapple fruit and one ounce of maple syrup. Top off with a small measure of maple sugar. This formula is especially recommended.

The author writes: "We used fifty gallons of maple syrup last season, supplying customers with the Maple Leaf Sundae. Guess that's going some for Canada, the land of the maple leaf." —Harry G. Frame

Strawberry Creme

For this original ice cream sundae recipe, place a disherful of fresh strawberry ice cream in a sundae dish, pour over it marshmallow sauce, put on a spoonful of nuts and top off with whipped cream and a nice ripe strawberry. The whipped cream may be left out. Price 15 cents.

Fresh Fruit Delight

Fresh Fruit Delight Sundae
(Source: ©Don Bell)

In a sundae cup place a ladleful of fresh pineapple fruit, add half a ladleful of oranges cut into small slices, then nearly fill the cup with sliced bananas, placing two maraschino cherries, one directly opposite the other and across the top of the contents of the cup. Put a quarter of a dipperful of whipped cream in the center. Sells for 15 cents.

Dessert Francais

Ice cream in sundae glass, chocolate flavor slice on fresh banana around the edge, sprinkle with chopped nuts, top with whipped cream and maraschino cherry. Price 15 cents.

Tasty Toasty

Into a suitable dish put a dipperful of vanilla ice cream cover it with maple syrup and then sprinkle over the syrup a spoonful of crunchy cornflakes. —D. J. Fitz-Gerald

Mount Washington

On a sundae dish place a scoopful of chocolate ice cream. Cover with whipped cream, add three maraschino cherries and sprinkle over all a spoonful of walnut meats.


In any deep sundae glass place vanilla ice cream molded out in an ice cream scoop pour over the cream 2 ounces of grape juice then put one large maraschino cherry on top of the cream and a spoonful of crushed walnuts on the side of the dish.

Lone Star

Over a ladleful of ice cream in a sundae glass pour some chocolate syrup and cover with Texas pecans, almonds, and dates chopped together. Price 15 cents.


To make this original ice cream sundae recipe, put a large measure of ice cream in a tall sundae glass, cover with fresh crushed banana fruit and fill the glass with whipped cream. Place on one side maraschino cherries. Other fruit may be used if desired.

Dreamland Sundae

Into a banana-special dish lay two good sized slices of a peach. In the center place a medium sized scoopful of vanilla ice cream.

Put a spoonful of whipped cream at each side of the ice cream and cover with walnuts and a cherry.

Over the vanilla ice cream put a spoonful of crushed pineapple and top with a red and green cherry.

Serve with two Nabisco® wafers. "A simple dish to prepare and sells readily for 15 cents." —Miss Florence E. Cavanaugh

Broken Hearts

For this original ice cream sundae recipe, put a slice of brick vanilla ice cream on a 6-inch plate.

Cover the ice cream with fresh, sweetened, and slightly mashed strawberries, and over these put sweetened whipped cream top off with two whole strawberries and serve with two Nabisco® wafers. Sells for 20 cents. —C. F. Wagner


A scoop of vanilla ice cream in a sundae cup. Pour over it a thin grape syrup top with whipped cream and a fresh strawberry.

Hot Chocolate

Hot, rich chocolate syrup poured over a ladle of plan or nut ice cream. A few chopped nuts may be sprinkled over the top. Price, 10 cents.

Summer Time

For this original ice cream sundae recipe, cut up one banana in slices and place them around the edge of an ice cream plate.

Add one measure of ice cream in center of the plate then put a row of fresh strawberry fruit (or cherries) around the cream, put on 1/2 ounce vanilla syrup and 1/2 ounce strawberry syrup and sprinkle a few nuts on top. Price, 20 cents. —L. W. Marshall


U-Wana Sundae
(Source: ©Don Bell)

In a six-inch dish place a scoop of vanilla ice cream, one of strawberry, and one of chocolate, round-bowl shape. In the center place half a Bartlett pear.

Top off with a teaspoonful of whipped cream, sprinkle a few crushed pecans. Top with a cherry pierced with a toothpick. Price 20 cents.

Fruit Pudding

One-half ounce crushed strawberries, 1/2 ounce crushed peaches, ice cream to fill small glass. Serve with spoon. Charge 15 cents.

Golden Sunset

Into a suitable sundae dish place a scoop of vanilla ice cream add a ladleful of crushed orange, sprinkle with finely chopped cherries, and top off with a whole cherry. Charge 10 or 15 cents.


For this original ice cream sundae recipe, place a measure of ice cream in a sundae glass, and over it artistically arrange sliced orange cut in diamond shaped pieces, sliced pineapple, maraschino cherries and English walnut halves. Charge 15 cents.

Frozen Cherry Bon Bon

Spoonful ice cream in 8-ounce stem glass. Almost fill with shaved ice. Add 2 ounces cherry syrup, top with layer of ice cream, and add a maraschino cherry. Price 10 cents.


For this original ice cream sundae recipe, place in a regular sundae glass equal quantities of strawberry and chocolate ice cream.

Over this, put a ladleful of crushed walnuts and top off with whipped cream and a few fresh strawberries. Charge 15 cents when dispensed with fresh fruit. —Patrick McCole

Cherry Temptation

On a banana split dish place two scoopfuls vanilla ice cream, cover with crushed cherries, top with marshmallow cream and decorate with one red and one green cherry. Charge 15 cents.


Place two small scoopfuls of vanilla ice cream on a china platter over the ice cream pour cherry syrup with cherries and place a Nabisco® wafer over the cream then add a scoopful of strawberry ice cream, placing it on the middle of the Nabisco® wafer.

Place another Nabisco® wafer on top of the strawberry ice cream so that it will balance evenly and top off with whipped cream and a whole cherry. Charge 20 cents. —Sydney Trau

The Flirting Prince

In a highball glass place a scoopful of vanilla ice cream, covered by half an ounce of grape juice.

Add several spoonfuls of chopped bananas and syrup and cover with a layer of strawberry ice cream. Top off with whipped cream and cherries and serve for 15 cents. —R. J. Reynolds

American National

National Sundae
(Source: ©Don Bell)

Canadian National

Canadians can adapt this original ice cream sundae recipe for Canada Day by placing a spoonful of red-colored marshmallow creme on each side of the white vanilla ice cream. Top the patriotic sundae with a Maple Leaf cookie.

Take two small dishes of marshmallow creme and color (with cake coloring), one red and the other blue.

Then in a fancy sundae dish put a No. 10 ladleful of vanilla ice cream on one side of the ice cream put a spoonful of red marshmallow creme, and on the other side a spoonful of blue marshmallow creme, allowing the ice cream to show in the center of the dish so as to represent the national colors.

Sprinkle a spoonful of ground nut meats on top of the dish and serve.

Marshmallow Creme

The Marshmallow Creme called for in the recipe is an easily spreadable marshmallow-based confection that originated as a tasty filling for layer cakes.

The first cookbook to feature its recipe was Fannie Farmer's "Boston Cooking-School Cook Book" in 1895. "Mrs. Rorer's New Cook Book" had a similar marshmallow filling recipe seven years later, in 1902.

Commercial versions of the confection were first sold in the early 1900s, and today the product can be purchased throughout North America and in many European Union supermarkets.

Brands include Solo® Marshmallow Creme, Kraft® Jet-Puffed Marshmallow Creme, and Marshmallow Fluff® manufactured by Durkee Mower Inc. A popular vegan equivalent is Suzanne's Ricemellow® Creme.

TO MAKE YOUR OWN: Visit my Homemade Icing page for an easy Marshmallow Creme recipe.

Merry Countess

One ladle each of vanilla and strawberry ice cream in a sundae dish. A ladle each of crushed pineapple and strawberry. A small quantity of sliced bananas. Top with whipped cream and a red and green cherry. Sells for 15 cents. (Don C. Vann)

Walnut Pineapple

Make a regular sundae with crushed pineapple and top with a spoonful of whole or chopped walnut meats. Price, 10 cents.

The Waldorf Sundae

View of Palm Garden (Dining Room), Waldorf Astoria in 1902
(Source: Library of Congress Prints and Photographs Div. Washington, D.C., LC-USZ62-41729)

The original Waldorf Astoria Hotel was situated along Fifth Avenue in New York City and opened in 1893. It was later demolished in 1929 to make way for the building of the Empire State Building on the same site.

The Waldorf Astoria became famous for its lavish dinners and glamorous charity events that attracted wealthy celebrities, and its name inspired Restaurant-style dessert recipes like the vintage original ice cream sundae recipe featured below.


Miss Lillian Woods also says that the name Waldorf Sundae is suggested by the resemblance of the mixture to the well known Waldorf Salad.

Put a small dipperful of chocolate cream in a sundae dish and over the ice cream put a ladleful of crushed fruit syrup over the syrup put a ladleful of whipped cream and top with broken pecan or hickory nutmeats.

The syrup is made by cutting up fine one orange, a small bunch of Malaga grapes, a few Maraschino cherries, and a little crushed pineapple.

Mix all together, add enough simple syrup to produce a mixture of about the same density as that of ordinary crushed fruit syrup, and enough of the juice from the Maraschino cherries to give the mixture the desired color the syrup is then ready to serve.

A fruit bowl filled with this mixture and placed on the service corner at the soda fountain, according to the author, "looks inviting and catches many an order for itself." —Miss Lillian Woods

Also see the authentic Waldorf Sundae Topping recipe that makes any serving of ice cream taste extra special.

The Waldorf Astoria on Fifth Avenue, New York City, 1903
(Source: Library of Congress Prints and Photographs Div. Washington, D.C., LC-DIG-stereo-1s07475)

How to View Vintage 3D Photos: The double image is an old time stereoscopic photograph. It can be viewed by leaning close and staring through the images while slightly crossing the eyes until the two images converge to form one 3D picture in the center. Some people find this method easier to do than others, but it is always fun to try.

Canadian Original Ice Cream Sundae Recipe

Mom's Recipe Scrapbooks (c. 1920s)

Dionne Quintuplets in Toronto to Meet the Queen, 1939
(Source: Public Domain)

The Dionne Surprise

Here's how to make the iconic Dionne Surprise Sundae, a Canadian original ice cream sundae recipe that became popular throughout North America after the birth of the Dionne Quintuplets at Corbeil, Ontario, on 28 May 1934.

In a banana split dish line up 5 scoops of vanilla ice cream representing Annette, Emilie, Yvonne, Cecile, and Marie, and generously top each scoop with whipped cream and a red maraschino cherry.

Next, spoon crushed strawberries along one side of the dish and crushed pineapple along the other side, and serve.

Ice Cream

While the claim that Thomas Jefferson introduced ice cream to the United States is demonstrably false, he can be credited with the first known recipe recorded by an American. Jefferson also likely helped to popularize ice cream in this country when he served it at the President’s House in Washington.

One of only ten recipes surviving in Thomas Jefferson’s hand, the recipe for ice cream most likely dates to his time in France. Although Jefferson himself did not note the source, Jefferson’s granddaughter Virginia recorded a virtually identical recipe sometime later in the 19 th century and attributed it to “Petit,” indicating that Adrien Petit, Jefferson’s French butler, was the original source of this recipe.1

Ice cream recipes appear in French cookbooks starting in the late 17 th century, and in English-language cookbooks in the early 18 th century. Hannah Glasse’s popular Art of Cookery (1751 edition) contained a recipe for ice cream.2 There are accounts of ice cream being served in the American colonies as early as 1744.3

If he had not tasted it before, Jefferson no doubt encountered ice cream during his time in France (1784-1789), and it was made and served in his kitchens for the rest of his life. Among the items filling the 86 crates of belongings that Jefferson had shipped back from France were “quatre moule a glasse” [four ice molds].4 James Hemings noted “2 Freising moulds” in his 1796 inventory of the Monticello kitchen5 “4 Ice moulds” were noted in an inventory of the President’s House in Washington in February of 18096 and in Martha Jefferson Randolph’s inventory of Monticello’s contents in 1826, she noted “1 ice cream freezer” and “1 ice cream ladle.”7

Although Jefferson definitely was not the first to introduce ice cream to the United States, during his presidency it certainly became more well-known. There are no less than six references to ice cream being served at the President’s House between 1801 and 1809 several times guests described it being served inside of a crust or pastry. Manasseh Cutler, a Congressman from Massachusetts, wrote in 1802, “Ice cream very good, crust wholly dried, crumbled into thin flakes.”8 Samuel Latham Mitchill described “balls of the frozen material inclosed in covers of warm pastry, exhibiting a curious contrast, as if the ice had just been taken from the oven.”9 After serving as Jefferson's cook for the duration of his presidency, Honoré Julien opened a catering and confectionary business on F Street in Washington, advertising in June of 1810 that he would serve “ice creams on Sunday next, and afterwards every Wednesday and Sunday, during the season . ”10

According to food historian Karen Hess, the first ice cream recipe published in the United States appeared in Richard Briggs’s The New Art of Cookery, first published in Philadelphia in 1792.11 Ice cream remained only scantily represented in American cookbooks for some years, but after the first decade of the 19th century it was evidently becoming more commonplace. William Short wrote to Jefferson in 1821, wryly describing what he called “Wistar Parties” in Philadelphia, at which “Cakes, almonds, raisins, ice creams, wine & all the paraphanalia of the Ladies tea parties, are exhibited.”12 By 1824, Mary Randolph, a Jefferson relative by marriage, included more than twenty recipes for different types of ice cream in her cookbook, The Virginia House-Wife (1824), and the confection was well represented in later recipe collections of the Jefferson family.13

Jefferson's Ice Cream Recipe

2. bottles of good cream.
6. yolks of eggs.
1/2 lb. sugar

mix the yolks & sugar
put the cream on a fire in a casserole, first putting in a stick of Vanilla.
when near boiling take it off & pour it gently into the mixture of eggs & sugar.
stir it well.
put it on the fire again stirring it thoroughly with a spoon to prevent it's sticking to the casserole.
when near boiling take it off and strain it thro' a towel.
put it in the Sabottiere14
then set it in ice an hour before it is to be served. put into the ice a handful of salt.
put salt on the coverlid of the Sabotiere & cover the whole with ice.
leave it still half a quarter of an hour.
then turn the Sabottiere in the ice 10 minutes
open it to loosen with a spatula the ice from the inner sides of the Sabotiere.
shut it & replace it in the ice
open it from time to time to detach the ice from the sides
when well taken (prise) stir it well with the Spatula.
put it in moulds, justling it well down on the knee.
then put the mould into the same bucket of ice.
leave it there to the moment of serving it.
to withdraw it, immerse the mould in warm water, turning it well till it will come out & turn it into a plate.15

Modern Version (adapted by Marie Kimball)

Beat the yolks of 6 eggs until thick and lemon colored. Add, gradually, 1 cup of sugar and a pinch of salt. Bring to a boil 1 quart of cream and pour slowly on the egg mixture. Put in top of double boiler and when it thickens, remove and strain through a fine sieve into a bowl. When cool add 2 teaspoonfuls of vanilla. Freeze, as usual, with one part of salt to three parts of ice. Place in a mould, pack in ice and salt for several hours. For electric refrigerators, follow usual direction, but stir frequently.16

These instructions are for the traditional style of ice cream maker. It uses rock salt and ice in an outer bucket and churns the ice cream in a chilled canister. While these models are electric (no more hand-cranking required), Rival has also made ice cream makers that use gel-filled canisters. Those models are more like a small appliance, automatically churning ice cream in the frozen canister without the need for salt and ice. Since the method is different for the gel models, it's recommended that you visit the manufacturer's website for operating instructions.

You'll get the best results out of your ice cream maker if you plan ahead:

  • Prepare your favorite ice cream, sorbet, or frozen yogurt recipe. Chill the mixture in the refrigerator for an hour or two.
  • Cool the canister of the ice cream maker in the refrigerator while the mixture is chilling.
  • Make sure you have plenty of crushed ice and rock salt ready.

Any recipe can be made lower fat by changing the main ingredient—the milk or cream. Substitute 1 percent milk for whole milk, whole milk for half-and-half, and evaporated skim milk or half-and-half for cream. Make these adjustments according to your personal preference. Keep in mind that the more fat in the mixture, the smoother and creamier the texture. Lower-fat recipes result in a refreshing lighter dessert with a less creamy texture.

A Journey of a Thousand Miles Begins With a Single Scoop

Paleteria El Sabor de Michoacan is a Mexican shop in New Rochelle, N.Y.

Credit. Benjamin Petit for The New York Times

Paleteria El Sabor de Michoacan is a Mexican shop in New Rochelle, N.Y.

Credit. Benjamin Petit for The New York Times

The shop is about half a mile from the Metro-North station.

Credit. Benjamin Petit for The New York Times

The tequila flavor is in a shade of blue somewhere between swimming pool and Tulum and tastes like the real thing. The lime flavor is fluorescent green and tangy. The mamey flavor is hibiscus pink and tastes of almonds, raspberries and sweet potato pie.

Credit. Benjamin Petit for The New York Times

Gerardo Rodriguez, 44, owner and manager of Paleteria El Sabor de Michoacan, with his daughter Denisse Rodriguez, 15.

Credit. Benjamin Petit for The New York Times

The shop also has a variety of paletas, or ice pops, to choose from.

Credit. Benjamin Petit for The New York Times

A tres leches ice cream cone is loaded with chunks of milk-and-cream-soaked cake.

Credit. Benjamin Petit for The New York Times

Sweet Dynasty can be found on a noisy avenue in Sunset Park, Brooklyn, next to a gas station.

Credit. Nancy Borowick for The New York Times

Sweet Dynasty offers a variety of ice cream flavors such as purple taro (almost a deeper, rounder vanilla) and red bean (not too sweet, a rarity for this flavor).

Credit. Nancy Borowick for The New York Times

Also offered here is durian, the fruit so notoriously smelly that in some Southeast Asian nations it is illegal to eat on mass transit. Clockwise from the top is the red bean, milk tea, durian, green tea, lychee, sesame and taro, center.

Credit. Nancy Borowick for The New York Times

A scoop of the red bean ice cream on top of some lychee ice cream.

Credit. Nancy Borowick for The New York Times

Cedars Pastry, is in Bay Ridge, Brooklyn, and offers a variety of Arabic sweets and treats.

Credit. Nancy Borowick for The New York Times

Mohammed Kabbout, 28, is the owner of Cedars Pastry.

Credit. Nancy Borowick for The New York Times

Kashta is a Lebanese clotted cream, skimmed off the top of boiled and slowly cooling milk and mixed with glassy teardrops of mastic resin.

Credit. Nancy Borowick for The New York Times

Kwality Ice Cream, which has, among other locations, a tiny storefront in Jersey City on a strip of henna salons and Indian cash-and-carries, a few blocks from the PATH station at Journal Square.

Credit. Matt Rainey for The New York Times

Gopi Ray, owner of the Kwality Ice Cream franchise, inside her small shop in Jersey City.

Credit. Matt Rainey for The New York Times

Traditional Indian ice creams that can be found at Kwality Ice Cream are: pan masala, faloodeh kulfi, mava kulfi, chickoo and thandai.

Credit. Matt Rainey for The New York Times

The three flavors of kulfi: malai (in which the rich milk reduction is steeped with cardamom pods), pista (pistachio, with a nubby rind of nuts) and kesar (saffron, the lushest).

Credit. Matt Rainey for The New York Times

The ice cream had been cut into a half-moon slab that was dense to the touch and so cold my fingers went numb. It required teeth. It tasted as if it had been made on a planet with stronger gravity, concentrated yet airy, and smoking cold all the way down.

It’s hard to be astonished by ice cream these days. We’ve grown inured to the exotic, with a new generation of indie Baskin-Robbinses flaunting flavors like banana curry, Sichuan peppercorn, miso, garlic and lox.

But there are other, older ice cream parlors, tucked away in ethnic enclaves in and around New York City, where the flavors may seem exotic but are familiar to and beloved by those who make them where ingredients like seaweed and pine sap are not tokens of acquired worldliness but occasions for nostalgia where even the standard ice cream textures (that is, creamy or icy) don’t apply. Over the last several weeks, I’ve traveled from New Jersey to Westchester County, N.Y., to seek out some of the more intriguing and undercelebrated shops.

The ice cream I ate with my teeth isn’t ice cream as Americans know it. Called kulfi, it is an Indian dessert dating back to the Mughal Empire, made from milk simmered until thick as cream, caramelized and nutty. I had tried it many times, from freezer bins at grocers and at restaurants high and low, but never fully submitted to its charms.

Then I arrived at Kwality Ice Cream, which has, among other locations, a tiny storefront in Jersey City on a strip of henna salons and Indian cash-and-carries, a few blocks from the PATH station at Journal Square. (Only three stops from Lower Manhattan, folks.) It has three flavors of kulfi to get giddy over: malai (in which the rich milk reduction is steeped with cardamom pods), pista (pistachio, with a nubby rind of nuts) and kesar (saffron, the lushest).

Kwality has traditional American-style ice creams as well, including some confusingly labeled kulfi. “They are kulfi-inspired,” the salesclerk said. One named Mawa Kulfi approximates the flavor of kulfi’s caramelly milk base, which is sort of like vanilla ice cream minus the vanilla faloodeh, a floatlike drink of kulfi and rice vermicelli, is reimagined as Faloodeh Kulfi, a self-sufficient ice cream permeated with rosewater and crunchy with basil seeds.

Here, too, are thandai, a buttery compound of cashews, almonds and pistachios chickoo, laced with a fruit that conjures malt and spun sugar and pan masala, named after (and studded with) the sprinkle of seeds, nuts, lime, cloves and menthol that you might throw into your mouth at the end of an Indian meal. It half stings, like toothpaste.

Try to scoop up the ice cream at Cedars Pastry, in Bay Ridge, Brooklyn, and it stretches upward, tugging at the spoon, resisting. The tackiness comes from a base of kashta, Lebanese clotted cream, skimmed off the top of boiled and slowly cooling milk and mixed with glassy teardrops of mastic resin. There are mainstream flavors like chocolate and strawberry, but pay them no mind. The stretchiest varietals are plain kashta, chewy yet icy at once, and the less sugary, better balanced kashta with pistachio.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • In this slow-cooker recipe for shrimp in purgatory, the spicy red pepper and tomato sauce develops its deep flavors over hours.
    • Deploy some store-bought green chutney in this quick, saucy green masala chicken. could be good for dinner, and some blueberry muffins for breakfast.
    • For dessert, watermelon granita? Or a poundcake with macerated strawberries and whipped cream?
    • And for Memorial Day itself? You know we have many, many recipes for that.

    Dondurma, Turkish ice cream, is traditionally made with goat’s milk, mastic and salep, which is derived from the bulbs of wild Anatolian orchids. These flowers are now endangered, so Lezzetli Ice Cream, which recently started selling its homage to dondurma at the Hester Street Fair on the Lower East Side, substitutes Japanese konjac powder. The ice cream is churned in a machine, frozen, then beaten with a long rod (as is traditional) until it clings to itself. Of the four flavors currently available, Chios vanilla, named after the Greek island where the mastic tree grows and thoroughly colonized by flecks of vanilla bean, is the doughiest pull it and you can see strands part, as with string cheese.

    Paleteria El Sabor de Michoacan is an unassuming Mexican shop in New Rochelle, N.Y., about a half-mile from the Metro-North station. On my visit, none of the ice creams in the freezer case were labeled, but the salesclerk kindly recited them all. Best were tequila, a shade of blue somewhere between swimming pool and Tulum, tasting almost like the real thing, albeit with the edges buffed lime, fluorescent green and seethingly tangy tres leches, loaded with chunks of milk-and-cream-soaked cake and mamey, hibiscus pink and tasting of almonds, raspberries and sweet potato pie.

    Sweet Dynasty, next to a gas station on a noisy avenue in Sunset Park, Brooklyn, favors the standard voluptuous American style of ice cream, in flavors like purple taro (almost a deeper, rounder vanilla) and red bean (not too sweet, a rarity for this flavor). Also lurking is durian, the fruit so notoriously smelly that in some Southeast Asian nations it is illegal to eat on mass transit. Even in the freezer case it’s clearly trouble, the only ice cream to have a lid tamped over it. Odd, because it proved to have no scent at all, only the fruit’s vaguely sweaty flavor, a swirl of custard, papaya, caramelized onions, butterscotch and cheese.


    Sundaes and Cones started out in Brooklyn, before moving to the East Village. Here green tea yields just enough bitterness to prove its origins black sesame tastes more exactingly of its title ingredient than any I’ve had. But wasabi is strangely deracinated, all flavor and no heat. To the south, Chinatown Ice Cream Factory has the scenic advantage of a cinematically claustrophobic Chinatown block (plus Xi’an Famous Foods next door, for lamb face as a chaser). Scoops are wildly generous. Zen Butter captures the essence of cold sesame noodles without their slickness. But other flavors, like a pleasant but umami-less soy sauce, occasionally go out of focus.

    Thai ice creams tend to be more crystalline and sweeter, at least the ones found at SkyIce in Park Slope, Brooklyn, which does well with evanescent flavors like cucumber lime and lychee rose and at Tea Cup Cafe in Elmhurst, Queens, which serves, amid a clutter of Blythe dolls and Polaroids, ice creams suffused with green tea, military in color and tasting almost burned, and Thai thea, garish orange with a distant floral tinge.

    The Greek owners of Fresco Gelateria, in the East Village, honor their roots with a beautifully light goat cheese fig gelato, with the fluffiness of goat cheese and just enough honey and fig to approach rather than fully embrace sweetness. Across town, at Cones, in the West Village, corn ice cream comes with a toasty undertone and a dusting of cinnamon.

    One last stop: Johnny Air Mart, a Filipino market in the East Village, for a tub of Magnolia ice cream, produced by a California-based company run by a Filipino-American family. Cross your fingers that they have macapuno ube, coconut mixed with sweet purple yam, purple as hydrangea, creamy and expansive. This is the Filipino vanilla, the baseline, the comfort you return to after other flavors inevitably fall short. It tastes as if you’ve been eating it your whole life.

    Watch the video: ΔΙΑΦΗΜΙΣΗ ΠΑΓΩΤΟ MARENGATA ΕΒΓΑ 1986 (July 2022).


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  5. Fenritilar

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