Odd Fellows in N.Y.C.

This summer’s quick jaunt to New York City was fabulous. We fit in two shows and three ice cream places! (If you missed it, I reviewed Morgenstern’s last week.) The second stop of our trip was Oddfellows, nestled near Playwrights Horizons and other off and off-off-Broadway theatres. 

We knew from the moment we saw Odd Fellows that they were unique. They’re famous for their ice cream sandwiches, but we were already pretty full from our first ice cream stop! So we settled on sticking to ice cream. 

Lime Tarragon – It’s a sorbet! Ross thought it tasted like Pickety Place, known for using their own herbs in their lunches (and also where we got married, incidentally). I loved this, it’s unreal! The tarragon wakes you up and takes this to the next level. It isn’t watery at all…much more than I expected from sorbet. Almost creamy. 

Green Matcha – Ross tried this but passed. He said it just wasn’t the flavor he expected. 

Olive Oil Strawberry – The strawberry is very real, almost more sorbet-like, and it’s woven with olive oil ice cream which is really complex and has a real aftertaste of olive oil. It wasn’t my favorite but it’s super interesting, rich and creamy. Ross described it as everything he is looking for in an ice cream!

Our single scoops came to $4 each with tax, which seemed reasonable for New York City. They rotate flavors and keep eight in stock.  We were delighted to see ice cream and frozen yogurt trucks throughout our travels. If you have a favorite, let me know! And finally, it’s not ice cream-related, but we saw the amazing show Shuffle Along while we were in town. Phenomenal cast and production team, and an incredible story that brought back memories from my independent study in high school, where I wrote about the depiction of African-Americans in American musical theater. A few photos are below! 

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Sweet Scoops and Slopes in Lincoln, NH


I’m working in Lincoln, New Hampshire, this summer, so I’d be slacking if I didn’t try out all of their ice cream offerings.

The main game in town is White Mountain Creamery. Their delicious homemade ice cream is served up at two locations – one indoor parlor in Lincoln called Udderly Delicious, and one outdoor stand in North Woodstock called Coneheads.

One word of warning? They advertise 24 flavors of soft serve. Those are basically never homemade (the flavors are out of a package) so stick to their homemade stuff if you want the good stuff.

I visited both locations – of course and can report they’re both worth a visit, depending on what’s more convenient. North Woodstock has parking behind the building if it’s too busy on the street – and you can walk to the river which is really pretty.

Here’s what my husband and I had at Coneheads, with a report of course!

Black Raspberry Chip – Ross, my husband, loves this. It’s nice and smooth, although it’s a bit milder of a flavor than I’d prefer.

Caramel Cup – It’s a caramel ice cream, with caramel swirl and chocolate caramel truffles. The caramel base is great, and this is pretty luscious with awesome truffles. I really enjoyed it.

Coffee Cookie Dough – This coffee flavor is my favorite! But unfortunately she gave me coffee oreo…delightful but not as unusual as what I asked for. 🙂

Chocolate chip cheesecake – This is really fun. It’s a great flavor, though not the best cheesecake I’ve had – that distinction goes to Slick’s. The chocolate chips are small and tasty, not super rich but sufficient. Creamy and not too thick!

Chocolate – It’s rich, dark and not too sweet. Super good!

Prices are very reasonable – $4.25 if you stick to a reasonable 2 scoops.

Next I visited Udderly Delicious in Lincoln. I got three scoops (couldn’t resist!), and Ross got one repeat (I’d gotten it last time) – the chocolate chip cheesecake.

Ginger Snap – Ginger ice cream – so delightful!!! It is very strong with tasty chunks of cookie, which is pretty soft and chewy. The base is smooth and creamy.

Banana Oreo – This base is super fun, not too sweet. It reminds me of banana bread. The big chunks of oreo are a very nice compliment to it too. lf you like banana, check this out.

Coffee Cookie Dough – The base is light and full of flavor, just like the coffee oreo – this type of coffee always reminds me of Brigham’s. And the cookie dough pieces are a fun treat.

With tax, for 3 scoops and one scoop, I paid $10.30 or so. Probably the same at both locations I believe.

(I was clearly so eager that I forgot to take a photo at the start!)

You’ve also got another ice cream option in Lincoln, and from the street passing by, you wouldn’t necessarily know which one had homemade and which one got their ice cream elsewhere.

As far as I know, Ice Cream Delights doesn’t make their own ice cream, but without any idea that there was any homemade ice cream in Lincoln when I first visited, I stopped here and was astonished by how affordable it was. I’m not sure whose ice cream they carry – let me know if you know!

During my most recent visit, here’s what I got.

Blueberry Cheesecake Yogurt – I’m a sucker for a good yogurt, particularly for dinner. I know I tried this one a while back and I had to review it. It was a tad icy this time, so it must not be very popular, but it’s wonderfully creamy, not too sweet and the cheesecake is very good – rather astonishing for a yogurt! I will probably get this any time I go here (though realistically, I’d always choose the homemade options first) because this yogurt is so good!

Cappucchino Crunch – This is a coffee base with chocolate swirl and toffee bits. The base is excellent, the toffee is delicious and the chocolate swirl reminds me of moose tracks ice cream. Fantastic!!!

This place isn’t homemade, as far as I know. But it’s super cheap – $3.76 for a medium which seems large to me. I also love that they serve it in big bowls, like Slick’s, so you can reach all of the flavors at once. So although the flavors probably won’t be as consistent as White Mountain Creamery, so far I’ve had excellent luck here!

Whenever you’re in Lincoln, whether it’s to ski or hike or see a show, you’ve got lots of options. Enjoy and thanks for stopping by!

p.s. Thanks for doing your usual Amazon shopping using my affiliate link!





Bishop’s is a Littleton, NH institution. I first discovered it while I was working at the Weathervane Theatre in Whitefield, NH in 2007. Bishop’s makes seasonal, homemade ice cream (although the Littleton Food Co-op carries some flavors year-round) and has been owned by the same couple since its founding, as far as I know. They also sell charming t-shirts and hats!

Although I’ve know they have great ice cream for a long time, I avoided them for a long time when I was generally just eating frozen yogurt. Despite what the sign out front says, they only carry one flavor of yogurt at a time – and it’s usually a fruit flavor, which isn’t my favorite. Despite my silly aversion due to the sign, I was happy to make a return trip in the name of research for this blog – and in fact, I have made two!

On my first visit, I noticed they offer a four scoop sampler. (I believe that’s the only way to get multiple flavors.) I love samplers and this one comes in a long dish perfect for sampling them all and comparing. Ross got one flavor like a reasonable person. One scoop is a little pricey at $3.90 plus tax, but for $6.75 plus tax you can get four! Here’s what we thought.

Butter Pecan: Although it doesn’t have a real crunch to it (which bugged Ross), I loved this buttery flavor with a great consistency. Really tasty!

Grapefruit Sorbet: Wow, this isn’t very sweet – which I loved! The grapefruit flavor is so prevalent. This is light and refreshing and has that sour flavor too of course, it’s full of fruit and so good!!! The only slight ding is that it melts faster than ice cream.

Irish Cream: Very tasty. The texture was a little hard/thick for my taste; perhaps the alcohol contributed to that. It’s a fun, sweet flavor with nice subtlety to it.

Bash: The dark Dutch chocolate base of this ice cream is just outstanding. It includes brownies, walnuts and chocolate chips. Those add-ins aren’t my favorite, but it was worth it for the base. Ross loved it as is.

Coffee: I loved how strong this flavor was! I am very picky about my coffee ice cream and this one really made me happy. Well worth it.

In the name of some more deliciousness, we made a return visit a few weeks later. Our flavors follow.

Mochaccino Flake: A coffee base with a crunchy chocolate mixed in. It’s a great combo, I loved the texture of the chocolate!

Green Tea: It’s an awesome consistency and a fun flavor that oddly reminded me of being a child…not my favorite green tea, but I respect it!


Littleton is very luck to have Bishop’s. Make a visit soon before the season ends!

p.s. Thanks for doing your usual Amazon shopping using my affiliate link!


Sanctuary Dairy Farm

Sanctuary Dairy Farm is a place I hadn’t heard of before starting this blog, but since then, I’ve read a lot about them. The origin story is pretty great. Based in Sunapee, NH on a farm, the ice cream shop began with a nine year old boy’s dream. Beck is the head ice cream maker and now has a degree in ice cream science!

The farm is in the middle of nowhere, in an absolutely gorgeous spot in Sunapee. It’s perfect for kids – they can run around a bit, feed the animals and play. The prices are reasonable, at $4 for two scoops.

Here are the flavors I settled on:

Butterscotch Crunch Yogurt – This is fun and very unique. I’m not sure exactly what was in it – peanut butter chips? Crunchy stuff? I think it was probably a vanilla base with butterscotch. Maybe some shredded chocolate? Pretty great.

Maple Cream Ice Cream – Unfortunately while this was smooth and tasty, the maple is much too light for my taste. Needs more grade b syrup perhaps?

This ice cream (and yogurt) had a great mouthfeel and wasn’t too fudgy or thick, so I would be happy to try others. Also, the Town of Newbury has an awesome parking area with places to explore or picnic on the water – though it’s a ten minute drive, that’s where I ate mine and it was awesome!

Have you visited Sanctuary Dairy Farm? What’d you think?

Thanks for stopping by!

p.s. Thanks for doing your usual Amazon shopping using my affiliate link!

Chillin’ on the Seacoast – An Epic 3 Part Adventure of Violence, Seafood and Ice Cream (Part 2)

If you’ll recall from Part 1 of this adventure, my husband and I embarked on a epic day trip to the NH & ME Seacoast area, with the goal of getting ice cream three times in one day. In part one, we found the Seacoast, after a false but wonderful start, and then indulged in some delicious Lago’s ice cream.



We pulled out of Lago’s and followed our phones toward the Seacoast. Within minutes, we stopped at a red light only to have the car behind us slam into us (and push us into the Jeep in front of us a bit). This obviously was not what we’d hoped for when we set out this morning. A relaxing day of beach & ice cream had turned more sinister.

Oh well. With frustration, and in my case, a sore head from some whiplash, we pulled over, got out out of the car and began the routine of calling the cops, taking photos, etc. The woman who hit us felt horrible about it (she’d never been in an accident) and the cop actually said that he’d just attended to an accident at the same intersection, so apparently it’s a common spot that takes people by surprise.

Lucky for us, although the trunk was really beaten up and some of our fancy locks and such weren’t working correctly, we had a driveable car. Rather than give up and go home, Ross said he’d like to continue our adventure if we could. We were already an hour from our home base, so who was I to argue with that?

After some adventures in duct tape & locating a Home Depot, we eventually continued on, without a useable trunk but eager to find some more ice cream.

We made another stop by the ocean to inhale the air and take a few photos. As we drove through Kittery, we flirted with the idea of outlet shopping a bit but the crazy crowds deterred us. And then I saw this sign, for Mrs. & Me, homemade ice cream. It wasn’t on my list – the list was somewhat arbitrary, places I’d known of, read of, or had people refer me to. But we knew we should stop and check it out.

Given the commercial zone we were in, Mrs. & Me actually felt like an oasis, with lots of trees, tables and an old-fashioned ice cream feel even though it’s attached to Dunkin Donuts. We each had a small bite to eat – veggies, peanut butter sandwich – before we prepared ourselves for ice cream #2.

Mrs. & Me is old school. They’ve been around since 1948! Our ice creams were only $3 each, a good price for the size.



Here’s what we got:

Wild Maine Blueberry Pie – I knew this was a Ross flavor! Wild Maine blueberries are perfectly captured here. It’s a nice pie crust weave…if you like wild Maine blueberries, you’ll love it. It’s a very creamy ice cream base but not too heavy or rich.

Coffee/Chocolate Soft Serve Twist – They told me this is low fat ice cream. They also make some soft serve yogurts with the same milk. The consistency of the coffee was a little bit watery, but it’s just about the perfect coffee flavor. The chocolate is simple, not too rich. It’s good, but not life-changing. Overall, the consistency was just a little too watery. A standard full fat vanilla will taste better. But if you’re craving a coffee flavor, this is just right, and a place that gets that flavor by adding in a mix to their soft serve won’t be able to match this. (For the record, the best coffee/chocolate soft serve twist can be found at the Wright Place, in my humble opinion.)

After our second stop, we continued on, hugging the coast, and we found the most gorgeous park that we’d never heard of. Be sure to check out the Hartley Mason Reservation. There is plenty of street parking if you come in the off-season, like we did, and it’s an absolutely gorgeous place to enjoy the ocean and this beautiful park with unique and beautiful art. We had such a great time – and finding it accidentally only added to the magic.



Next time, I’ll talk about our stop in Ogunquit and our final ice cream destination, amongst other things. Thanks so much for reading!

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Chillin’ on the Seacoast – An Epic 3 Part Adventure of Violence, Seafood and Ice Cream (Part 1)

My husband and I will both be working at Jean’s Playhouse in Lincoln this summer. It’s a traditional summer stock model, which means for the uninitiated that I will be living and breathing theater this summer, and my husband Ross, although he’ll have more non-theater time than me, will be getting a taste of the strange world of professional theater that I spent many years working in.

Due to this upcoming schedule change, it’s become especially important to me to visit a new ice cream place each week and “bank” some visits. It was with all of this in mind, plus the realization that we should head to the beach now because we wouldn’t have a vacation or time to visit the beach for many months – that inspired this adventure.

Our plan was fairly straightforward. Head north along the coast, getting as much sea air and as many ocean views as possible in, and visit at least three ice cream places along the way(!). So armed with addresses & hours for ice cream stands in NH & ME, our phone as a GPS and each other, we began our epic adventure. (After all, even public radio nerds need their sea air!)

Obstacle number 1? As we drove on Route 101 East, I started asking questions. We quickly realized that neither of us actually knew how to get to the coast. I had a vague memory that we wanted Route 1. We were in no rush to get, there, of course. Which is a good thing, because after wandering Route 1 for a while, stopping at a phenomenal candy store (Sanborn’s Fine Candies) and a charming cafe & bookstore next to it, Ross said something like, “You know what? I think we’re actually supposed to be on Route 1A.” So after rejoicing that we’d gone Route 1 and found these awesome places in Hampton, we headed to the actual coast for some beach driving, with a pause of course to actually get out, stand on the rocks and admire it all. It was gorgeous, as usual, and after some viewing of most of New Hampshire’s 8 mile coast line, it was time to head to our first destination – Lago’s.

Lago’s Ice Cream in Rye, NH and I go way back. Back about 8 years, to be exact, when I would frequently stop at Lago’s for a delicious if indulgent meal of ice cream. I also fondly remembered their frozen yogurt selection. And of course, it’s all homemade. So with a much more seasoned palate than I had back then, we followed the GPS – and didn’t find it. After I followed my nose a bit, we DID find it (the GPS overshot things, but we were very close) and we eagerly headed over to the menu.

I remembered that Lago’s had gargantuan portions. Knowing that we had a long day of eating ahead of us, we decided to go with a baby cone each. And honestly, that was just fine! Plenty to satiate us for a while, and I’d brought some healthier lunch/snack stuff in case we needed it later.

I knew that at a baby size, one flavor would make sense, but I did ask to try the Black Raspberry Oreo yogurt. It’s a very bright, fun raspberry flavor. It’s “real-ish”, but not the best black raspberry I’ve had all year – that goes hands down to the Wright Place, of course. But oreo with raspberry is an absolutely fantastic combination, and they were really generous with the oreos! Glad to see my memories of their yogurts were validated. The baby cones were cheap. With tax for the two of us, it came to $6.54 ($3 each without). Ice cream is always a little bit more expensive on the Seacoast (maybe everything is?) but we were satisfied with the price overall.

Here’s what we ended up getting:

Tag-a-long: Ross ordered this one, inspired by the Girl Scout cookie of course. It’s very complicated, with a cake batter ice cream, chocolate fudge, vanilla frosting, peanut butter, chips ahoy cookies etc. I only had a bite, but it was very tasty and Ross seemed pleased although he doesn’t usually go for such things. “A cocktail of candy designed to honor the third best Girl Scout cookie” was his description. It’s very smooth and full of stuff!

S’Mores: The vanilla base is pretty heavenly, it melts in your mouth. The big and tasty chocolate chunks are high quality, and there were some actual marshmallows too. The base actually tasted a lot like marshmallow to me, but upon further reflection I decided it must be vanilla. This is a light and fluffy ice cream. Very good overall. The consistency here of mixins isn’t always stellar, but it’s generally a very satisfying, high quality ice cream.

I love the flavor list here, it’s more than 40 different types of ice cream plus yogurts, a dozen specials etc., and they have both indoor and outdoor seating. Keep in mind that it’s cash only! Also, they make their own whipped cream. Which means we basically failed because we didn’t get it, so you should do that!

To learn about the violent turn that our epic adventure took, you’ll have to stay tuned for part 2 in a future blog post. Thanks so much for reading!


The Art of Ice Cream (& Where to Find It)

Making ice cream isn’t easy. I knew this, of course. I haven’t made ice cream often. Once I helped a friend hand crank their old-fashioned ice cream maker. A few other times, I used a soft serve ice cream maker my mother was given as a gift but never took advantage of (and ultimately let me have). And a couple of other times, I’ve used the ice cream ball that my husband purchased for me for Christmas a few years ago. It’s not the most efficient way to make hard ice cream, but it’s one of the most fun, so I insisted I wanted it, of course. 🙂 And there was that one other time that I followed a recipe for ice cream made in the freezer without a machine….despite all of my substitutions and improvisations, it came out pretty well.

But restaurants & businesses need ice cream that is not only serviceable, but high quality and consistent. We have some decent, and some very good, local ice cream makers in our state. I would have expected them to have their own ice cream businesses. But what I’ve learned recently, thanks to our new follower Amanda MacKinnon, who’s been in the high-end restaurant business in New Hampshire for many years, is that it is expected in the nicest restaurants that they make their own ice cream – or at least that they find a very high-quality source. So for some of the best ice cream around, you should be looking to our fanciest restaurants.

How would she know? Well, she used to be the dessert chef at Bedford Village Inn – home of probably my favorite dessert  ever – and when she worked there, she had to make their ice cream. She agreed to give me the scoop on ice cream making. (I’ll pause for you to groan.) And after her explanation, I will share with you ANOTHER place to get some really inspired ice cream.

Obviously this isn’t a recipe to follow. More like a thorough explanation for all of us ice cream geeks. Thanks so much, Amanda!

Making ice cream is very simple. Making perfect ice cream takes the right equipment, recipe, ingredients and some skill.

Ice cream typically contains milk, heavy cream, sugar, eggs, flavors. There’s two different types of heavy cream. 36% milk fat and 40% milk fat. 36% is what you typically will find at the grocery store. That extra 4% from 40% makes the ice cream smoother and creamier (the same goes for custards and mousse).

Some ice cream manufactures use skim milk and whey to make their ice cream. I do not know why. The smaller businesses use whole milk. It has less water and more fat compared to skim milk. Too much water creates ice crystals, which is fine for sorbet.
Eggs provide flavor, color, smooth texture, and air for volume when freezing in the ice cream machine. Sugar provides flavor and texture. Too much sugar will make the ice cream not only too sweet, but too wet or soupy. Not enough sugar could make the ice cream dense. (Jamie’s note – is anyone else reading this and picturing specific examples they’ve encountered of these things?)

So we’re on to flavors. Vanilla bean, chocolate, alcohol, coconut, dried fruit, fresh fruit, etc. When adding flavors, you have to keep several things in mind. The strength of the flavor, sugar content, texture when frozen, allergies and so on. Alcohol and fresh fruit are high in sugar. If you add too much, the ice cream will become softer. Chocolate will need extra sugar and/or heavy cream to prevent it from becoming like a rock. (No wonder it’s so hard to make a good chocolate ice cream!- J) Some flavors are very mild, like strawberries. If the flavor is too mild, the milk fat will hide it’s flavors (fat coats the tongue, so if you eat very hot salsa, drink milk to cool down the heat burning your tongue). If you want those mild flavors to pop, either purchase purees or cook and reduce the flavor by half. (Would it be inappropriate for me to start schooling the lesser of the ice cream places I’ve eaten? – J)

How to make the ice cream batter: Heat milk, cream, half the sugar, and maybe flavors. The eggs and half the sugar will be whisked in a separate bowl. Once the milk boils, it is tempered with the egg mixture (add part of the hot milk to the eggs, whisk together. Add the rest of the egg mixture back into the hot milk. This prevents you from shocking the eggs from cold to hot and scrambling them). Let the mixture cool down and get cold before spinning into ice cream.

Yes, better quality ingredients typically create a better product. The best example is the 36% and 40% heavy cream I talked about above. The lower quality ingredients have added ingredients and are processed differently. (Cheaper ingredients are such a disappointment! – J)

Ice cream machines: The larger ice cream makers use equipment I have never seen before, like Ben and Jerry’s. So, I am not sure how they work. On a smaller scale, the ice cream machine typically is a very large, heavy and expensive piece of equipment. Pour the cold ice cream batter into the machine and let it run. Once running, a cooling system turns on around the canister. A paddle turns in the canister spinning the ice cream. The spinning paddle, cold air, and milk fat help create the volume of ice cream by creating air cells. Too much air will make the ice cream soft and make it melt faster. Not enough air will make it dense.

The skill is in recognizing the batter, processing the ice cream, playing with flavors and knowing all the above (if not more)!

Thanks again, Amanda! And if you’ve stuck with me through all of this, I wanted to update all of you. If you follow me on Facebook, you probably saw something about this, but I think it’s really important that I let all of you know that in Belmont, NH, we have true ice cream innovators. In all my years of exploring ice cream in New Hampshire, I’ve NEVER had the chance to try a savory ice cream, despite my interest. I’ve had flavors that seemed unusual to me, maybe seasonal flavors like ginger or pumpkin. But I’ve never been able to try savory ice cream.

IMG_2267Well, shortly after I visited Jordan’s Creamery for the first time, I saw on Facebook that they offer ice cream flights. A different one every month, four flavors total. My mind was blown, and I knew had to go back quickly to try one.

All of the flavors sounded intriguing, of course, and they all had elements that I wouldn’t think of as “sweet”.

#1 Avocado with a hint of sriracha

#2 Lavendar & honey

#3 Ricotta, white chocolate, and honey ice cream/sherbet (it’s a hybrid)

#4 Buttermilk and biscuits with a raspberry swirl

The pricing is also incredibly reasonable. $10.99 for a fancy flight didn’t seem that crazy to me, just a little pricey. But the amazing thing is that if you hold onto your wooden paddle that comes with your first purchase, your other flights are only $3.99. $3.99 for four fancy flavors! Isn’t that insanely awesome?!

So for my review, I am first of all just so thankful and in shock that there is a local ice cream maker doing something like this. I thought I’d have to go to Boston to find it. And when you order it, it’s like you’re in a secret club because there is absolutely NO signage to tell you that Jordan’s carries anything like this. Just your average little ice cream stand…and then all of the sudden someone walks out with this killer ice cream flight and your mind is blown, right? So cool.

I think what most surprised me about the whole experience is that I actually preferred the more savory flavors to the sweeter flavors. This makes me think that my ideal future of ice cream eating would be focused on savory…good for my body I imagine too, if I ate less sugar! So will need to work on making that happen…

I’ll review them backwards, sweet to savory.

IMG_2270#3 Ricotta, white chocolate and honey ice cream/sherbet. I found this to be the sweetest of the bunch. The ricotta base isn’t sweet, and it’s a fun compliment to the white chocolate chips and honey, really showcasing them. Honestly, the ricotta ice cream doesn’t do or taste like much.

#4 Buttermilk and biscuits with a raspberry swirl – The buttermilk base is barely sweet and very nice. All of these are super smooth, BTW. Buttermilk biscuits themselves are totally savory, so it’s a fun savory base with the delightful raspberry swirl. (I expected perfection since their fat free berry yogurt had been exceptional at my last visit.)

#2 Lavender & honey – Best idea ever! It had kind of a peppiness, like a heat that tickles your throat. The honey is the perfect match for this although it honestly wasn’t necessary, at least in a small serving…made it more interesting of course but just the lavender would have had me raving, to die for. Lavender plus the creaminess of ice cream…such a perfect flavor to capture.

#1 Avocado with a hint of sriracha – It’s a little sweet, lovely and smooth. The avocado is awesome, and occasionally you get little pieces too. Touch of heat in the bites adds layers to it. A perfect savory ice cream. Between the texture of ice cream, milk fat and creaminess of the avocado it feels extremely indulgent, and the heat wakes you up!

Overall I had a fabulous second experience at Jordan’s. They were running a Facebook special when I was there, so I got to save $2, which I tipped because despite four lines of 10 people or so, it moved very quickly, my server was fantastic and wow, it takes a lot of work to scoop 4 kinds of fancy ice cream and then present them, one by one, with a full description (like a wine tasting) and a smile on your face! This kind gentleman spent about four minutes on my order alone, minimum, before talking me through the flavors.

So now that you’ve learned about ice cream, I hope you can gain a bit more appreciation for the artistry that goes into making fine ice cream. And please, patronize Jordan’s. They seem to be doing well because they’ve announced they’ll be opening a second location soon, which is awesome. I cannot wait to try their next flight (it comes out around the 15th each month) and I hope you will make a visit! It’s worth it. And thanks again, Amanda, for your help!

p.s. Thanks for doing your usual Amazon shopping using my affiliate link!