My kids 11, 9 and 8 reckon Ben and Jerry cjunky monkey gets a 10 out of 10.
Mine is Haggen Daz
No particular flavour just love the creamy consistency, not too sweet, the right mix of nuts or ingredients..
I've only had Coldstone ice cream a couple times, but I love it!
June 12 2004, 7:47 AM
Also love Haagen Daaz, Ben & Jerry's, and even Tasty Delight (a non fat ice cream chain in NYC). Not a big fan of Breyer's and Baskin Robbins (they give u small scoops).
I remember when I was a little kid, my parents would always bring me to Thrifty's ( a drug chain superstore) and it was only a buck or two for 3 whopping gigantic scoops I'd have a big smile on my face everytime we'd go there. Used to get gumball and rocky road as those 2 were my favorite back then.
Oh yeah, can't forget to mention Purity Ice Cream next to Cornell. Since there's not much to do in Ithaca, NY besides drink and drink and drink and cowtipping , would drive downtown to eat the ice cream at Purity. Ahhh man this ice cream is the best! Perfectly priced for college students too so it was killing 2 birds with one stone.
I scream, you scream, we all scream for icecream...
June 12 2004, 7:06 PM
Baskin and Robbins is no longer just 33 Flavors. To keep true to the name they offer only 33 of their multitude of creations at a time, rotating their stock every few months. My all time favorite is their German Chocolate Cake Ice-cream, in stock only a few months of the year. If that’s not available my next choice is Bryers Cherry Vanilla ordered in limited supply, not always available. If all else fails I'll settle for Bryers Pistachio. After eating something sweet, I crave something salty and vise-versa. Does anyone else experience this eccentricity?
...Baskin & Robbins raspberry chocolate truffle when I was back in college. However the very rare stints I have made in B&R ever since, never offered this option. Anyone know if they still make it?
... it seems like German Chocolate Cake is a Baskin and Robbins step child; they rarely offer it. As I understand Baskin and Robbins offer only 33 of their numerous flavors at any one time using a rotation schedule to fit in each flavor yearly. Employees at your local store can tell you when your favorite will be available.
I have to disagree about Bryers using milk and sugar in their rich creations. My discriminating pallet would surmise that their secret main ingredient is simple unadulterated condensed milk.
It has been obvious to me since the onset of my readings here on The Purists that >>>
June 14 2004, 11:34 AM
my pallet is most assuredly less "discriminating" than the majority here. It was not my intention to provide an actual list of ingredients, but to help illustrate the general idea.
I have no doubt that you know far better than I, but you must agree that it sure is tasty though! - No?
p.s. - isn't condensed milk simply a dehydrated ----- milk? (I mean no sarcasm here )
I am no qualified connoisseur in any stretch of the imagination. Condensed milk and dehydrated milk aren’t synonymous or even close; the only similarity they share is the name milk. Dehydrated milk is expensive dried instant nonfat milk flakes, mixed with H2O creating a watered down version of milk. Condensed milk on the other hand (also expensive) is cow’s milk, slowly simmered with sugar added, and reduced by evaporation to a thick consistency, sold in cans. It has a distinct flavor; my mother used it in her heavenly bread pudding, that’s what I associate with Bryers extraordinary appeal. The ingredients on the ice-cream can be itemized as milk and sugar without identifying it specifically as rich delicious condensed milk. No matter what the secret process is, I heartily agree it’s delicious.
I’m not a fan of dehydrated milk but it works great when making yogurt. BTW on the subject of dehydrated liquids, I had an old unopened can labeled dehydrated water, to be used only during emergencies. Once opened it, required an extra two cups of fresh water to make it drinkable.
XTC
The original creator (sorry forgot his name) brought me a huge styrofoam box crammed with a dozen or so of their wild exotic flavours, just bursting exploding with flavour in the mouth,based on the original Italian gelato recipie he said.
My fave was lemon and black pepper, the sesame seed was brilliant too, I had quite forgot, it was about 18 mths ago.
We bought it for Eau when I was at the AMC and then they went out of business I heard.?
Where can you buy it now...
Cheers Richard
Did it taste like strawberry or fruit flavored cheese cake blended into the ice cream? Flavored cheese cake ice cream is delicious and commonly sold at Baskin and Robbins in the USA.
My first message had about all I can remember about the ice cream. I'm curious myself about what I ate. Maybe someone else knows more about Budapest ice cream, or Budapest ice cream as it was served in parks in 1969.
I do wish one could find this fruit in New York. I have a few friends whom I am pretty sure I could draw to a gathering in my humble domicile could I only offer them this repugnant and yet strangely attractive bit of exotica. . .
my wife thrives on Durian ice and we can have it almost everywhere in SE Asia>
June 19 2004, 1:21 AM
particularly in Vietnam and Thailand.
I am no fan of Durian and try to elude it wherever I can. Even the ice when I smell it gives me the goose skin, but as I can see with my wife some people like it.
I just simply call it STINKFRUIT, and so do others.
LOL, 'I am no fan of Durian and try to elude it wherever I can' -
June 21 2004, 9:43 PM
That simple despairing sentence speaks to the helpless aversion felt by epicures everywhere for those few items we simply cannot stomach- I have the same horror of Chinese dried squid which I was unfortunate enough to encounter one very queasy morning nearly fifteen years ago after a night of revelry, and I assure you Lord Arran that I will touch dried squid on exactly the day you eat a Durian ice and not before.
Warm regards,
Jack Forster
PS I would still like to experience durian. Can it really be as powerful as all that?
If you mean by powerful the stink of this fruit you are correct, but there is more>
June 22 2004, 2:23 AM
Durian is a very opulent dish and if you can eat it (god beware that I shall ever try again, I did 3 times: for the first time, at the same time for the last time and at the same time one time to many) you are replete very quickly.
But DO NOT DRINK ALCOHOL AFTER EATING DURIAN, it might be very detrimental to your health. As some people say you should not drink water with gas either which brings the fruit to even more formenting in your stomach.
Over all a dangerous fruit, stinking, dangerous as described above and creating hostility from bystanders and/or friends who have to smell the stink.
Dear Mr. Forster, you have a fair chance to never eat dried squid because I shall be very old before I eat some Durian.
Warm regards from a wonderful aromatic garden, smelling of roses and herbs in an early summer afternoon at the Côte d'Azur.
This is one of the secret field trips proposed for the IGOTT in Singapore this August.
The true Purists' credo is "Pure and Simple - Always." So we will line up outside the Four Seasons (the durian patisserie, not the hotel), with a selection of durian delights (DD) a.k.a. daredevil delices. Then a mass gorging and photo opportunity for the WFED and Travel fora ensues.
Finally, I hand out the Alka-Seltzer tablets and remove the nose-clips from the wimps........
My dear MTF, in the unlikely event that I am able to attend I assure you. . .
June 21 2004, 9:49 PM
. . .I shall be hard pressed to attend all the planned horological events when the culinary bounty of Singapore is spread out before me.
As you know I have an incurable helpless love of watches but the truth is I would be perfectly happy just eating and drinking for three days- the famous Singapore hawker centers and food courts could keep me very pleasantly occupied. . . (sigh)
We can get several types of premium ice cream here in Switzerland, Haagen Daaz has been available for a while and I really like it because their flavors are excellent but they're not as heavy as their Swiss counterpart "Movenpick", my favorites are Baileys and Peanut Brittle.
A few Ben & Jerry's flavors started popping up in the deep-freezers of better supermarkets about a year ago. I generally prefer ice cream without bits of something inside but some of the B&Js are superb, especially the Cherry Garcia and the maple pecan Full Vermonty. A few additional flavors are now available and I'm really tempted to get a pint of Phish Food, something with chocolate and marshmellow but I haven't dared yet.
One other really good, newly introduced brand is the Italian Giolito, they make typical, milky Italian gelato in flavors like amaretto cherry, panna or pistachio.
Otherwise, all the chocolatiers and confiseries here make their own ice cream, some which is outstanding like Sprungli's maracuja chocolate sorbet, Teuscher's blueberry sorbet or Honold's mandarine sorbet. The choices are so big that summer isn't long enough to try them all
Italy is known for ice cream, and there are many places where you can have excellent gelato - in Rome, for exemple, Giolitti is quite well known, as our fried Hans rightly remarked.
However, if you wish to have a trascendental experience, you must abolutely visit the gelateria "di San Crispino" the next time you are there! They make icecream with a fanatical, integralist approach, and will not, for exemple, even sell it in cones as they say that the flavour of the cone distorts that of the ice cream (how true - I always get mine in apper cups anyway!).
Their ice cream is not cheap by any standards, but is made with the best ingredients available. Their hazelnuts, for exemple, come from a "bio" producer from a small town near Cuneo, which is know in italy for producing the best hazelnuts, and are exclusively of the variety "Tonda Gentile", know for being the Rolls Royce of hazlenuts from the region. Everything at San Crispino is hand-picked to be the simply best product available like this: the milk, the eggs, and everything else!
Their most expensive ice cream, which they will only make in winter, is called "Crema del Malpighi", and is twice as expensive as anything else they serve. Why? Simply because it is made with lots of real 30-year-old Malpighi balsamic vinegar, and is absolutely, inequivocably, unquestionably DE-LI-CI-OUS!!!! About as adventursome a culinary experience as eating Durian, but in much the same way chances are that once you have done so, you will always have a craving for it (Lord Arran excepted, of course! ).
Where is it? Well, next time you're in Rome go see the Fountain of Trevi, then, looking at the fountain, take the street on your right, which goes towards the bottom of the Quirinale, and take the second street on your left. The shop is a bit down that street, on the right. Careful not to miss it, as it is very small and narrow, and has no seating space.
Anyone here has tried it already, by any chance? My favourite, besides the maplighi, is the semifreddo with crema, hazelnuts and meringue! Yumm...
...did you know that the hazlenut groves in Piedmont (and especially those of the gentile variety, tonda or not) are the favourite growing grounds for Alba's white truffles???
Yumm - a perfect symbiosis of two such wonderful things in nature...
I have been many times looking at Fontana di Trevi (there is never a last time) and must have just been a stone's throw from San Crispino. Aarrrgh! - indeed.
Now, to be clear. Facing the fountain, the road to the right. Is that the road at 10 degrees or at 90 degrees to the right? The latter would go to the jail and market, passing the leather bag shop.
One good turn deserves another.... Thank you Alberto for the pointer - I shall certainly try San Crispino next time I pass by the "Trevvifaan".
In return I suggest you try the gelateria at the Lungotevere end of Via di Panico (just across the road from Ponte Sant'Angelo). The ice-cream is produced in their own "laboratorio", which you can see through a glass wall, and they use only most carefully chosen ingredients. The results are simply first class.
Another excellent ice-cream place, specially for their Sicilian "cremolato di gelsi", a bit further off the beaten track, is the kiosk in the gardens by the Post Office at the Piramide Cestia. Da non perdere.....
It's called Bartocci and is on Via Alessandria. I've just had a cone there with Sesame and Honey (one flavour) plus yoghurt plus whipped cream. Ice-cream heaven.... This was after a fine Japanese supper just round the corner on Viale Regina Margherita at a place called Itoya. There I had a good Misu, followed by Sushi Moriawase, and a cold Asahi beer or three - all in good company. "Itoya" apparently means "Family" but I want to have t-shirts made for them saying "FOTSA ITOYA" (untranslateable joke to be pronounced in growly Italo-Japanese accent). I love these mild Summer evenings.
Best regards
Amenon
Don't remember the name of the establishment, but it was an ice cream
July 6 2004, 6:14 PM
and sorbet emporium in old town, Nice.
Even though I had to eat alone (I was wandering/bumming from Paris, on my way down to Monte Carlo/Monaco) it was simply de-lish! and the memories are etched with the romance of being a stranger in a strange land. And everyone kept speaking this foreign language called French!
I used to go to Austin, TX a couple times a year to work with a colleague, and I'd always have some Salt Lick BBQ and Amy's Ice Cream at AUS before my flight out. Amy's makes some of the best ice cream I've ever had (especially their chocolate brownie), and even offers it in a container suitable for "an eight hour journey"--IF you're willing to give up one of your carry-ons (It's a large container!)
When I was in London in 94, we ate at Bistro Bruno in SOHO (Bruno Boulet's restaurant). I don't even know whether it's still there, but they made some incredible green peppercorn ice cream. Xiomara in Pasadena, CA (my hometown) made some really good stuff as well.
Opera's never been the The Scoop in Fairfax, CA - Marin County. The best ice cream I have tried. 100% organic using only locally grown flavors and Straus Creamery cream. No preservatives nor guar gum. It's outstanding. Try it if you are in the area, but plan on standing in line.
...the stuff good food comas are made of. I love Breyers, and Ben & Jerry's, of course UDF brand is a Cincinnati standard (the ice cream business is where Carl Lindner made the first of his many, many dollars), and Starbucks has a yummy albeit unique line...but...
For an ice cream that you buy and eat without altering (thereby disqualifying Cold Stone, send all disqualified samples to me in dry ice pls...), Graeter's is one of the best I've ever had. A french process is to blame. Very dense ice cream, if you indulge and order some online, make sure you get a few chocolate chip varieties. They don't put chocolate chips in the ice cream, they pour melted dark chocolate into the vat and stir, breaking it up into pieces. At times it's more of a chunk than a chip, some can almost fill the mouth...unreal. Mocha chip and black raspberry chip are my faves.
[URL edited to remove direct link but information left as resource for WFEDders by Moderator]
Remove the spaces after each 'dot' in the address below:
www. graeters. com
Craig
This message has been edited by MelvynTeillolFoo on Jul 12, 2004 6:12 PM
There is ONLY ONE!!!!!! no substitute and it is.......
July 21 2004, 1:58 PM
Bertillon. To anyone who has ever been to Paris and acquired even a little bit of the insiders knowledge of "les bonnes addresses", Bertillon will be there.
Bertillon is located on the center street of the L'isle Saint Louis and is worth the stroll from almost anywhere in central Paris. They simply make the best ice creams and sorbets in the world.
For me the Paris routine always includes an afternoon "reward"--where to go for a snack after pounding the pavement all day. Choice usually comes down to two: ice cream/sorbet at Bertillon or macarons at La Duree (on rue Madeleine). These two places are among the reasons why every trip to Paris is so special, particularly now that we Americans with our pitiful currency can't afford to buy anything else! At least we can go right to the top and buy the best ice cream, sorbet or macarons on the planet.
Not to start another mega-thread on macarons. I cannot believe that I did not experience this confection for the first 3 decades of my life! On the other hand, countless millions have not tried durian ice-cream either Swings and Roundabouts; its a funny old world......
The great macarons of La Duree bear no resemblance to US style coconut cookies. These macarons are little sandwiches with a merringue tops and bottoms and a pastry cream like filling. They are made in a variety of flavors: vanilla, chocolate, coffee (my personal favorite), pistachio, strawberry.
... you'll have to buy some at Sprungli, they must sell several tons every day, my favorites are caramel, vanilla and strawberry ... (the have coffee and many other flavors as well)
Dear Hans, if ever you come back to the côte d'Azur there is not the>
July 26 2004, 6:41 AM
slightest doubt what I shall ask you to bring along.
BTW I have been at the Villa de Lys 3-times recently and it is more and more my restaurant of predilection.
They no longer do the 22 dishes menue (how fond I remember it having savoured it together with you and my wife two years ago). But they still have wonderful menues and it is a great pleasure from A to Z.
...having had ample opportunities to sample many Bertillon flavours and San Crispino, my vote still goes to San Crispino. Bertillon is good, very good actually, but does not quite have the PuristS' edge of San Crispino.
THE WACKY WORLD OF JAPANESE ICE CREAM
Japanese have long taken pride in their ability to adopt, adapt and improve on customs, practices and styles from other countries. Having succeeded globally with cars, electronics and even fashion, it was only natural the Japanese turned their hand to trying to surpass the West with one of its favorite culinary delights - ice cream.
"Dr. Bob's HandCrafted IceCreams is a high butterfat, intensely flavored ice cream created by Dr. Robert Small, a professor at Cal Poly University in Pomona, California. Dr. Bob has had a love affair with ice cream since he was five. He finally couldn't resist the opportunity to create what he believes is the best ice cream available anywhere. Dr. Bob has sought out the highest quality ingredients available, including Scharffen Berger chocolates, to create his incredibly flavored ice creams; no expense is spared. In his first year of operation, Dr. Bob won nine medals (5 gold, 4 silver) at the Los Angeles County Fair, the largest county fair in the country. In the past three competitions that Dr. Bob has entered, his ice cream has won 30 gold medals."
is frozen custard at a place called KOPPS in milwaukee wisconsin (i think they have 2 or 3 other locations within wisconsin...and they ship!) they have the staples of a deep swiss chocolate flavor and vanilla and then every day of the month is a different flavor. It is the perfect treat anytime of year. so smooth and creamy but melts in a heart beat. if travelling in the midwest make a detour (milwaukee is great anyhow but this just enhances it) its worth the trip. www.kopps.com they just updated their website and it's quite nice. also, for amazing blueberry ice cream gray's in tiverton, rhode island. they keep their cows out back and handmake all of their ice cream. plus the drive out there along the water is beautiful.
I'd have a big smile on my face everytime we'd go there. Used to get gumball and rocky road as those 2 were my favorite back then.
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