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Dusty, great toffee!! Please....make....soon!! OK, I'll stop begging now. We have the May menu and will be trying out more flavors soon.

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Dusty, great toffee!! Please....make....soon!! OK, I'll stop begging now. We have the May menu and will be trying out more flavors soon.

Will do! I made 15 pounds of the stuff for Friday and Saturday and there was hardly any left. I'll be making some more through out May so if you're in on a Saturday or Sunday there's a chance it'll be a sandwich option.The website http://www.delraydreamery.com has descriptions of some of the weirder named flavors. The current plan is to try doing pecan brittle for a flavor in June, but that depends on what ideas liz already has and if there is room or not.

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Max's in Glover Park.  Cute little Mom & Pop shop right by my gym.  How appropriate.

I gotta agree. This place is the best in DC

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Carl's Frozen Custard in Fredericksburg, VA is the best.  It's been there for over 50 years turning out the best stuff in the world.

I second Carl’s Frozen Custard in Downtown Fredericksburg, VA. There’s nothing like a real “mom ‘n pop” place like this. If you happen to be on a road trip due south, it’s definitely worth a stop. It’s not that far off from 495.

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I'm having dinner with a client at Austin Grill in Silver Spring of all places tonight (loooong story), and we're looking for a nice spot at which to have dessert. Ice cream specifically, if possible.

I know Del Ray has the Dreamery. Does SS have a similarly good - OK, I'll take decent - option? Thanks.

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Interesting that we've had mentions of Thomas Sweet and other ice cream places in Upper Georgetown/Glover Park...but no mention of I-Cee-Icy (or however you spell it) for my favorite Argentine/gelato-esque ice cream. I definitely drove across town one warm evening a few weeks ago for some dulce de leche swirl, and, boy, was it worth it.

I hit Icee last night for the first time. It was exactly what we needed to accompany us on a walk around Georgetown on a hot and humid night. I had the zabagone (or however you spell it) that was full of khalua. It was very rich but delicious. My friend had the coconut dulce de leche which I found too intense but thrilled her coconut lovin taste buds.

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Carl's in Fredericksburg, along with the original Klein's in downtown Harrisonburg have original ElectroFreeze machines from the '50's.  I believe they are the only surviving two in the state of Virginia.  Kohr Bros. in Seaside Heights on the north end of the boardwalk by Casino Pier has one machine left over from the '40's.  The frozen custard that comes out of it has NOTHING in common with any other Kohr. Bros. anywhere.  It is far superior.

To XDCX:  On a business trip this year I had frozen custard on successive nights at Michael's (original location) in Madison, Kopp's (not the original location but one of the two franchises-did you know that Kopp's franchises?) and Ted Drewes in St. Louis.  Michael's was the densest and creamiest and Kopp's (which I've had before and previously thought was the best) the richest at 16% (a real figure).  Have you been to Neilsen's in Vienna?  I understand that both they AND Kopp's had their machines made by the owner of Leon's.  Neilsen's insists their custard is 10% butterfat but even with so little air it still tastes much richer.  It is as dense as Michael's.  Is this because of the machine they use?  Who makes your's?  I've had your custard four or five times and it is different from Neilsen's.  Last, Neilsen's has fantastic concretes-better than Drewes.  But the owner believes that candy should NOT be mixed into his daily special flavors dissimilar to most of the Wisconsin stores as well as yourself and Al at Milwaukee.  I believe Neilsen's would be better if they did this; for flavor not doing this can be a "weakness" for some, not for others.  Have you had their custard?  I believe your's is also 10% but for me there is a very real difference in the texture and density of your respective custards.  Your thoughts, please.  I am not making a value judgment about better or worse rather just my perceived differences in the density and texture of custard and the influence of the machine.  Last, have you had any of the Buffalo (Anderson's) or Rochester (Abbott's)  area frozen custard.  Several of them have original ElectroFreeze machines but we're talking maybe a total of 4 out of 50 locations!

Joe, I am not Liz, I am however a close friend and consume more than my fair share of her product. Today was Mission Fig Sorbet and Buttermilk Sherbet. Truly amazing I will also be making some form of candy to go into a flavor for next month. I'm sure Liz would be more than happy to talk to you and answer your questions, liz@delraydreamery.com

I will however say that I lived in buffalo for a year and had Anderson's and don't think that it's nearly as good as the DRD.

Edited by xdcx

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**BUMP**

Am I mistaken, or isn't there supposed to be a gelato place in Silver Spring? Anyone got the details if there is such a place?

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You are thinking of Kefa Cafe, which has a bit Gelato! sign

963 Bonifant St

Silver Spring, MD 20910

(301) 589-9337

there is also Moorenko's, but I have never been:

Moorenko's Ice Cream

8030 Georgia Ave

Silver Spring,MD 20910

(301) 588-5656

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You are thinking of Kefa Cafe, which has a bit Gelato! sign

963 Bonifant St

Silver Spring, MD 20910

(301) 589-9337

there is also Moorenko's, but I have never been:

Moorenko's Ice Cream

8030 Georgia Ave

Silver Spring,MD 20910

(301) 588-5656

I have been to moorenko and their ice cream is really good, very heavy though.

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I have been to moorenko and their ice cream is really good, very heavy though.

Yep, butterfat city. But delicious, with some unusual flavors. I highly recommend the ginger--if they still have it--as well as the blueberry.

For a lighter ice cream, York Castle (Tropical) near Georgia and 16th is hard to beat.

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