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  1. Finally put a new toy to the test: Cuisinart Ice-21 This ia a feeze the bowl style maker and takes 20 minutes to make a quart and a cup or so of ice cream. Ours got a huge amount of overruna nd given the custard technique I used, it seems to spec up to our gelato from the Taylor 104 Batch Freezer from the old days. The gelato comes out a little soft but delicious. You could easily sit and eat a bowl right from the machine. We packed ours off to the freezer to harden a little. I use a vanilla bean and Old Granddad instead of vanilla extract. Next up will be matcha and ch
  2. Jeni’s Ice Cream Coming to 14th Street just south of U Street. --- Jeni's Thread in the Shopping and Cooking Forum [Pool Boy]
  3. Bought an ice cream book by Jeni's (local chain that started in Ohio I believe). Made maybe a dozen different recipes - all great. A year and a half ago, got to try some while in Ohio - still great! I was at the Columbia, MD Wegmans maybe a month or two ago, scanning to see if Haagen Dazs' 'gelato' salty caramel was back in rotation (nope, not sure why but nobody locally stocks it for some dumb reason) - and THEY HAVE JENI's . Bought 4. Have since gotten a few more. More limited selection (we're tried the 5 they have but they are all quite, quite good. Making it at home fresh is better, b
  4. If you are in Frederick, Howard, AA Co. keep an eye out for Mike's Gelato. Mike runs a food truck with his gelatos, and they are fantastic. He came to our neighborhood one night and now we are hooked... our favorites are pistachio, hazelnut, lemon raspberry crunch, and chocolate. https://my-site-108372-109500.square.site/ He posts his locations on fb and instagram. He also does delivery, but we haven't tried that. He is doing scoops again, but we have just been bringing home pints at $10 each. This is our affordable indulgence of this stay at home time. HIGHLY recommend.
  5. This isn't a bad list, but . . . -- Although I really like Trickling Springs, and its gallon-size is excellent value, I don't think it's in the same league as Jubilee and Jeni's. -- Assuming they qualify, York Castle (Rockville) and Dairy Godmother (Del Ray) should be near the top of the list. -- Most importantly, Mt. Desert Island Ice Cream should be at the top (or 2 Amys, if restaurant ice cream is included), but perhaps it opened too late to be eligible.
  6. Although it's been there for more than two years, I have yet to try the offerings at Nicecream Factory's Clarendon location (former home of Red Mango). They must be doing something right, as they are opening a second location in Old Town, at 726 King Street, right next door to Eammon's: A Dublin Chipper. Yogi Castle closed a year ago, so that section of King Street hasn't had a frozen dessert option for a while. With Five Guys opening across the street in the near future, there should be plenty of casual diners looking for something sweet to follow their burger. They use liquid nitrogen t
  7. I guess I'm the last person on Earth not to know that FDB Eatery is now open under the same ownership as what used to be Frozen Dairy Bar & Boardwalk Pizza, and before that, Frozen Dairy Bar. (The original owner (Ray Fletcher) and the original location of Frozen Dairy Bar are both long gone - Joe H and I may be the only two people left in DC who fondly reminisce over the old building and the three original vintage-1946 Electro-Freeze machines.) <--- This really wasn't that long ago. Anyway, I walked in, and there was a handwritten sign saying that today, they were feat
  8. I am stunned not to find a thread for my favorite ice cream place in the world. This is --- hands down --- the best ice cream I have ever had. I appreciate that they're willing to go out on a limb with flavors, even if sometimes, they are a huge miss. But, they do reliably good to great work with the berry flavors (strawberry and raspberry, in particular), and the banana flavors are stunningly good when they are on the menu. The liqueur flavors are generally excellent too; a Fernet flavor was noteworthy, despite being runny (they admit it is due to the alcohol content).
  9. It's such a beautiful day, and probably the last one for eating ice cream outside this year, that I decided to use up some of my ice cream allotment on a walk down to Yards Park for an ice cream lunch at Ice Cream Jubilee. I also figured it might make me feel better about my city and neighborhood again. And it did, for a while. I sat outside and ate my banana bourbon caramel scoop in a cup ($3.25...ouch). It had a little granularity/icing, but overall was satisfying ice cream. The spicing was interesting. Maybe cinnamon and nutmeg? The view over the water was beautiful. Then I walked h
  10. I heard that my favorite ice cream shop, Portland-based Salt & Straw, recently opened up a location at Disney (the Downtown Disney District, anyway) and when I went to check their website, WHOA!! I knew they had come to the LA area in the past few years, but had no idea that they had so many locations up (hopefully) booming: 6 spots in greater LA, including Disney, 4 in San Francisco, 2 in San Diego, and 2 in Seattle, in addition to the 5 Oregon locations. The flavors are inventive, delicious, and ever-evolving, the ice cream itself is silky and lip-smackingly thick and rich, and, OM
  11. I always want to stop here when I have to go to court in Prince William County. And I drove by and then it closed for the season, drove by, then closed for the season. This past Monday I did well in court so I said, "Ahhha! I am going to stop and treat myself." Kline's just looks like that custard shop you could find all over the country in small town America twenty or so years ago, probably because it has been around forever, but the thing is, it is still here. There was a line and lots of kids in the back enjoying their ice cream at the tables. I really liked the plain vanilla cust
  12. A new entry into the very very good ice cream category - Mt. Desert Island Ice Cream in Mount Pleasant (3110 Mt. Pleasant, NW DC). There are two stores in Maine (the Obamas went to one a few years ago, they say), and this store here just opened up. $10/pint, and of course you can get cones etc. I bought two pints - (1) Kulfi, (2) "Bay of Figs" (figs in fig ice cream) - both were astoundingly good. Tried a thai spicy (peanut and a good bit of cayenne, etc.) and a buttermint (like those funny little mints in old fashioned restaurants) and both were great. Flavors are relatively innovative but no
  13. I'm looking for an ice cream parlor, similar to Farrell's (I'm thinking of the one in Wheaton Plaza 30+ years ago), or maybe the old Giffords. The key here would be a selection of ice cream products, including sundaes, with a substantial amount of indoor seating. A Friendly's would be an acceptable distant second - ie a restaurant type establishment that has regular food but also serves a variety of ice creams. IHOP would not make the cut because the quality of the ice cream is too low and it is more of an afterthought to the main menu. I was surprised to find that all the Friendly's aro
  14. If one were going to open a cupcake and ice cream joint in DC, could there be a better location than the same block as 2Amy's and Cactus Cantina? Carved out of what used to be half of an antiques store on Macomb St., Something Sweet is the latest contestant in DC's cupcake pageant. It's brought to you by the same people behind Jetties in Foxhall and the still-humming-along Surfside in Glover Park. In addition to the cupcakes, they also serve ice cream, though I only tried the cupcakes yesterday. Given their location, Something Sweet could probably serve turdballs as their cupcakes and sti
  15. Very sad, I noticed last night that the neighborhood indie ice cream shop on Wilson is hightailing it to Falls Church. I guess David and Rebecca Tax are consolidating their foodie interests (they own Clare & Don's as well).
  16. It has come to my attention that February 3rd happens to be International Eat Ice Cream for Breakfast Day. Frankly I don’t need an excuse to eat ice cream for any meal of the day, but will take this as a cue to plan a DR social. Nothing formal, you don’t have to sign up, just come and have a scoop. Besides Jeni’s is fabulous, and it will be wonderful to see so many familiar faces, and meet new ones. The shop opens at noon I think, so breakfast will be more like noonish. So let’s plan on meeting at 12, when the doors open, and Ill be there til 2ish and maybe this social will roll over into a lu
  17. I may have the opportunity to write an collection of places not to be missed in Philly. With the wealth of the posters in this forum, I am asking for a little help. Please chime in where I should visit, and places that are not to be missed. The spots can range from where to eat, where to dine, where the best public bathroom is , think unusual, think funky, think like a local. Please and thank you for all your suggestions. Once I am chosen to write this book, I will personally throw a party and invite everyone to celebrate my very first publication. This is our opportunity to go public. It is
  18. I was suspicious of Halo Top ice cream, which tastes good, but has a very light mouth presence, so I performed a little home experiment: I bought a pint, let it sit out and melt, and then refroze it again. Here is what the results were when it was placed back in the freezer after melting: The picture speaks for itself: That's right - it's whipped, and loaded with air. You're not buying a pint of ice cream; you're buying about 8-10 ounces of ice cream, and the rest of it air: Not one, single bit of ice cream has been removed from this carton.
  19. Gotta say, I hate the name, but I enjoyed the ice cream here over the weekend after some blueberry picking at Larriland Farm. They're located behind and a couple of doors down from Tersiguel's in Old Town Ellicott City. It's just a walk-up window with a bunch of outdoor seating (bonus for me but maybe not for everyone: lots of dogs!), which was perfect for this beautiful summer day sliding into evening. They share the window with River House Pizza, which is a wood-fired pizza place. (We didn't try the pizza, which was sold out for the day.) I didn't realize when we were there that they do
  20. What do people think of Talenti gelati and sorbets? The first time I ever tried them, I thought they were about as good as any premium brand of ice-cream product on the market, and I *still* think they are, but has anyone noticed that they've become ubiquitous, and that you can even find them at Rite Aid? I suspect the reason for the massive increase in distribution is that the company (which was founded in 2003) was acquired by Unilever, the world's third-largest consumer goods company, with $60 billion in annual revenue, in Dec, 2014. Although Talenti is a subsidiary, they're still acc
  21. Might be your big chance to go lean on a dairy farmer to make exactly what you want. Rocky Point Creamery (4323 Tuscarora Rd, Point of Rocks MD) is about a month away from opening, and owner Chuck Fry means to make pretty much everything ice cream-esque to sell either at the counter or through the drive-through window. A fourth-generation dairy farmer, Fry's milk comes from his herd of Holsteins on the adjacent farm, so freshness won't be an issue. He's got a soft-serve machine in, and also plans to make hard ice cream with up to 14% butterfat. His recipe is Philadelphia-style (aka not custard
  22. Scottish Highland Creamery located in Oxford Maryland (314 Tilghman Street, Oxford, MD 21654) on the Eastern shore has quite possibly the BEST ice cream I have ever had. Run by Husband and Wife, Victor (a legit Scott) and Susan Barlow. It has been several years since I have been back, but from what I hear it has not diminished in quality. They also make really good fudge. If you are ever in St. Michaels, you can take the ferry, which is also fun. If you haven't been to Oxford, it is a charming town, nice for spring or fall day, or a quiet weekend.
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