Happy 4th of July! Celebrate the Fourth with some ice cream!
July is National Ice Cream Month, so I’m doing a Sweets Week with a focus on frozen treats like ice cream and frozen yogurt.
Sundaes and Cones is one of my favorite ice cream shops in the city. It got its start in Bay Ridge and opened its East Village outpost in 2006. There are many standard ice cream flavors, as well as flavors inspired by Asian cuisine, like green tea, lychee, wasabi, corn, ginger, black sesame, taro, Thai tea and more. They also make custom ice cream cakes. I do have favorite flavors here–corn, Thai tea and taro, pictured below.
Verdict: Well, I just told you this was one of my favorite ice cream shops, so of course, I like it! The ice cream is very creamy and smooth, and I love the unique flavors.
Posted in Asian, Ice Cream, New York
Tagged Asian, black sesame, corn, East Village, ginger, green tea, ice cream, July, lychee, National Ice Cream Month, Sundaes and Cones, taro, Thai tea, wasabi
The winter brings certain flavors like cinnamon, ginger and cranberry. Most businesses create some kind of seasonal treat to enjoy with these flavors or that are reminiscent of the season.
The mini-cupcake shop Baked by Melissa has a special “Snowball” cupcake. These cupcakes are about the size of a quarter, so they are perfect if you are watching your weight for the holidays. The Snowball cupcake is white cake with white frosting and little white snowflakes.
The Doughnut Plant has some special doughnuts for the season. I am a fan of the yeast doughnuts here, so instead of getting the cranberry yeast doughnut, I tried the cake doughnuts. Here are cranberry and ginger, both very good. The ginger has real ginger in the glaze.
Posted in Cupcake, Dessert, Doughnut, Holiday, New York
Tagged Baked by Melissa, cranberry, cupcake, cupcakes, doughnut, Doughnut Plant, doughnuts, ginger, New York, snowball
Yes, ice cream is a popular topic on my blog because I love it! I love iced treats in all forms–ice cream, gelato, frozen yogurt…(am I the only one who remembers ice milk?). Recently, I went to one of my favorite ice cream shops in the city, Sundaes and Cones, in the East Village, with a hankering for my favorite flavor there–corn. I got that along with ginger and Thai tea. What a delight! One was better than the other, but my favorite is still corn!
ginger, corn and Thai tea ice cream
In addition to old favorites, I love giving new places a try. While in Little Italy for San Gennaro, I stepped into Mo Gelato, a new gelateria. Of course, gelato is better for you than ice cream, so I was being healthy when I got a double scoop (in a cup, mind you). Cherry and mascarpone flavors. Both were out of this world. The mascarpone was so creamy, but the cherry was the showstopper. Also creamy, it just had the perfect cherry flavor and a tiny bit of a crunch. L’arte del Gelato finally has some competition.
mascarpone and cherry gelato
Posted in Gelato, Ice Cream, Italian, New York
Tagged cherry, corn, East Village, gelato, ginger, ice cream, Little Italy, mascarpone, Mo Gelato, New York, Sundaes and Cones, Thai tea
Jeni’s Splendid Ice Cream caught my eye while I was at Murray’s Cheese last week. At $11.99 a pint, I had to see if it was just that good. I tried goat cheese with red cherries. I love tart red cherries, so I thought this would be for me.
Jeni’s, out of Ohio, uses tapioca starch as a thickener to create the consistency of its ice cream.
While it had a very clean flavor, I found the goat cheese to be a bit overpowering. I’m a big fan of traditional, creamy homemade ice creams made Philadelphia-style (without eggs). Jeni’s is made without eggs, but it doesn’t have that naturally creamy mouthfeel I look for in homemade ice cream. They do list milk first in the ingredient list, then cream, so maybe that’s why it just wasn’t $11.99 creamy good to me. So I think how you will like Jeni’s depends on how you take your ice cream. I like mine with cream, milk and sugar.
Ronnybrook Milk Bar
I tried the ginger and the raspberry ice creams at this shop in Chelsea Market. I thought the ice cream wasn’t as milky crisp as it could’ve been coming from a dairy and suspected it had gums. The ingredient list on its Web site confirmed my suspicion. The raspberry flavor was very light, as was the ginger. For ginger, it’s probably best to have a lighter flavoring because too much ginger in ice cream can make it a bit too spicy for me.