The Best Ice Cream

by Holly Palance
Print Email

"We all scream for Ice Cream..." but what flavor and from what shop and why? National Ice Cream Month begs the eternal question, "What's YOUR favorite kind?" One for the Table asked some of our favorite scoop fans to reveal their guilty pleasures....

Mine is the caramel gelato at the Piazza Del Popolo -  when in Rome there is NOTHING better - Or was it the gorgeous young purveyors seductive,"Bella, Signorina!!!"

cherryvanilla.jpgI always order toasted coconut almond.  Not because I like toasted coconut almond. In fact, I hate toasted coconut almond.  I just order it because I feel sorry for it because everyone hates toasted coconut almond.  So I order toasted coconut  almond, dump it in a trash can when no one's looking, then go back to the store and order cherry vanilla which I really like. – Alan Zweibel, writer

 

"You haven't had ice cream till you've had Graeter's. The butter pecan is Stedman's favorite, and mine, too." — Oprah Winfrey from her O list

sun-tinroof.jpgA Tin Roof Sundae ! ! French Vanilla Ice Cream is topped with warm heavy chocolate syrup mixed with some finely ground black pepper and the roof, of course, are salted peanuts. Go way! Get your own! – Marilyn Lewis, owner of Kate Mantillini.

Sadly, not available to the public. My husband's freakish devotion to our Masso Gelato maker helped him churn out "Earl Grey Tea with Honey" gelato. The best thing I've ever eaten! – Eva Ein, co-owner of Stella Mare restaurant in Montecito

americone_dream_pint.jpg Stephen Colbert believes the Ben & Jerry's flavor made in his honor, AmeriCone Dream, can make a difference. “I’m not afraid to say it. Dessert has a well-known liberal agenda. What I hope to do with this ice cream is bring some balance back to the freezer case.”

My favorite flavor is, and has been for forty years, 31 Flavors Jamoca Almond Fudge. I get it on Cerrillos road, in Santa Fe. – Brooke Palance Wilding, artist

There is absolutely no question that the best ice cream is made on Nana's terrace in the back garden in Waco, Texas. We still use the old fashioned rock salt and real cream but have finally acquiesed to an electric turning handle. When the fresh peaches reach their ripest that is the time for an ice cream party. Everyone gathers. The mint julieps flow and ice cream becomes the flavour of the evening. – Alice Faye Cleese, Radio Host

This email address is being protected from spambots. You need JavaScript enabled to view it. 

More...  

Comments   

0 #8 Cowabunga Ice Cream 2011-04-06 19:53
Hi,
This is a great article and you know how I love ice cream! I wish I were there to indulge in the special events.
Thank you so much for the ice cream advice! I am also providing this type of service. This type of information is awesome for me.
Now I can try one of these methods! I’m so excited!
Cowabunga Ice Cream
Quote
0 #7 laura grace 2008-07-26 10:04
I once had a pomegranate granita (which seemed to almost have no sugar in it) at The Rainbow Room, inbetween courses which was the greatest thing in the world, but it was sort of in the category of this is the best thing you're ever going to have and you may possibly never have it again....and it seems way too ambitious to try to make it at home.
Quote
0 #6 bamboo 2008-07-18 07:50
Soy delicious green tea ice cream
Non dairy--so good
Quote
0 #5 bamboo 2008-07-18 03:21
Mint chocolate chip and Haagen Dazs Coffee. MMMM
Quote
0 #4 Maia Harari 2008-07-18 03:18
Vanilla Bean Ice Cream from Straus Family Creamery
Quote
0 #3 bamboo 2008-07-18 02:41
Ice cream is always, always amazing and my favorite flavor changes with my mood. Right now it is Ben & Jerry's "New York Super Fudge Chunk." Last night, I had a really intense conversation with Spumoni Haagen Daaz's Coffee has woken me up many a morning. But, old reliable is Chocolate. Basic, but never plain if done right.
Quote
0 #2 bamboo 2008-07-18 01:55
I have so many, chocolate, butter pecan, chocolate almond.
Quote
0 #1 bamboo 2008-07-18 01:29
well...
I like vanilla with chocolate chips from Dreyer’s
will I win a lifetime supply?
Quote

Add comment


Security code
Refresh

 

restaurant news

Morgenland
Europe
by Anna Harari

ImageIt was a Lonely Planet recommendation, but the description made it hard to tell – it was definitely trendy, but would it be good? We arrived, and it was, as promised, a scene. A hungover...

Read more...
CityZen Plain: A Tale of Four Dinners in D.C.
Washington, DC
by Alan Sandler

cityzenIt was the best of climes…it was the worst of climes. Well, perhaps not either, but pretty damn cold.

A winter meeting in Washington: five days, four nights, and four dinners to review…

With the...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...
Canele
Los Angeles
by Charles G. Thompson

caneleoutside.jpgA canelé is a specialty of the Bordeaux region of France. A small pastry with a soft custard center and a dark caramelized crust. They are eaten for breakfast, as a snack, and for dessert. Canelé...

Read more...