Best Ice Cream Parlor - 2004
Readers' Choice: Ted Drewes
Let's make some ice cream. Get some heavy cream, some whole milk, some sugar and whatever else you crave (we like to throw in some chopped-up Cherry Mashes). Don't measure anything out, just mix it together in whatever ratios feel right. Dump it in an ice cream maker, let it run until it looks like ice cream and then stop. You will not mess up. It will be delicious. It takes a lot more willpower, time and ingredients (with names like carrageenin and locust bean gum) to make bad ice cream than it does to make good. But to make great ice cream is the hardest of all. That takes patience, subtlety and the understanding that every ingredient, including the air that is whipped in during the freezing process, matters. The folks at Serendipity understand, and that's why they make great ice cream. Owner Beckie Jacobs uses local products whenever possible. The ice cream is hard, as all great ice creams are, but the ice crystals are small enough and there's just enough air in there to create that sublime smooth fatness on your tongue. And at Serendipity you don't just pay for a scoop. Your ice cream gets weighed, and you pay by the ounce for your sin. Don't let winter's coming chill keep you from sampling Serendipity. In fact, some flavors, such as the pumpkin pie ice cream with chunks of pie crust in it, scream out for late-year consumption. Jacobs cites Ben and Jerry's theory that ice cream will lower your body temperature, making you feel warmer in the winter. But we don't need excuses to eat the ice cream all year round.