#1: Chocolate ice cream from Tre Scalini at Piazza Navona in Rome, Italy. Sounds pretentious but many agree that it's the best chocolate ice cream in the world. Mitchell's in San Francisco reputedly makes the best ice cream in the Western USA. Their Filipino Coconut if out of this world. Less exclusively, I like slightly melted Haagen Dazs vanilla. Current decadent fave is Ben'n'Jerry's Instant Karmel. It's disgusting pure joy. Living where I do is dangerous. I'm within walking distance from Mitchell's, a Mexican/Italian gelato place (no, really) and a wonderful Indian bazaar that makes great lychee, pumpkin, and mango ice creams. Pardon me, I need to get to the gym.
Filipino Coconut sounds amazing. What's the Pumpkin all about? Is it sweet, or just straight-up pumpkin? That could be really good. Green tea ice cream is one of my favorites just because it's not sickly sweet. (Yeah, this from a guy who likes butter pecan - different tastes for different moods, I suppose).
Fat Duck in the UK serves crab ice cream. Honest. Pumpkin is mildly sweetened, sort of like pumpkin pie ... or like how green tea isn't overly sweet.
I'm going to vote for Chinatown Ice Cream Factory (NYC), because I want to show my very small amount of Chinatown pride. I do have some fond memories of eating coldstone growing up though.
The usual would be either mint chip or Oreo cookies 'n cream, but I really dig on Mochi ice cream whenever possible...
Has anyone else in SF tried the halo-halo from Kadok's in the excelsior? It's so so so extra good! Today's heat has me in ice cream mode!
Haven't been to Kadok's but thanks for the recommendation. I've had the Halo-Halo from Mitchell's in the Mission, which is out of this world! Thank you for giving me an excuse to go there tonight.
Mitchell's is AWESOME!!!! But l must say, strawberry cheesecake is my favorite!!! With good ol chocolate in a close second~
Our local grocery store chain has this Chocolate Turtle ice cream with actual little chocolate turtles that have a caramel center, plus pecans! For me it's a toss up between that and Dulce De Leche.
Oh man, Grocery Outlet had the LARGE containers of Ben & Jerry's for $2! Had to get one Choc Chip Cookie Dough, and one Choc Fudge Brownie...I shoulda just bought all of it though. My favorite is always rotating, but it's generally whatever Grocery Outlet has because it's all I can afford.
Re: I did not got to Rome but when I was in Torino - I took 8 lbs.in one week. I got ice cream 3 times a day. They have as much gelato stand as Starbuck's in Seattle!
I love that this long-dead thread was revived on April Fools' Day. It's not necessarily a prank, but a great move anyway. Funny how things change. I got the fear of High Fructose Corn Syrup in me some time ago and won't eat Haagen Dazs or Ben & Jerry's any more. Homemade rocks. Had some homemade blood orange gelato recently and it was da bomb. If you visit Paris, be sure to check out Berthillon on Île Saint-Louis. It was a freezing cold winter day when we went there last year, but we went back for seconds (and thirds!) because the ice cream was so good.
I wish this fear was more prevalent in my life! While I definitely try to steer clear of it I can't help myself if I get anywhere near Ben & Jerry's Super NY Fudge Chunk. I can finish one of those pints in probably 5 minutes. What is that 100 grams of fat per 1 tsp serving?
New England is the undisputed capital of the ice cream world. There are more Mom and Pop homeade ice cream joints than 7 Elevens, especially across the Commonwealth of Massachusetts. Locally in the Boston area, there are two of my favorites Toscannini's and Herrell's. The former makes a flavor called "Chocolate Sluggo" which is a mixture of chocolate ice cream, Oreo cookie crumble dust, dark chocolate fudge swirls and micro chocolate chips. A scoop of this and their vanilla based "Salty Caramel" with sugar cone crumble in it insanely delish. Yum.
Can't remember the name of the tiny little shop in North Beach section of San Francisco but there Rice Pudding gelato is what dreams are made from.
About ten years ago I made a batch of ice cream at home from equal parts, by weight, of pureed mango, coconut milk, and sugar. I've never been able to recreate how good that first batch was.
