Your average pumpkin ice cream is a middling way to really enjoy what pumpkin has to offer. That's not true at A. B. Biagi in Nolita.
Explore by Tags
Entries tagged with 'gelato'
Unusual flavors like blue cheese, salmon and white pepper asparagus have grabbed a little media attention at this Park Slope ice cream shop. But most of the gelati, which are creamy with a light quality, and sorbets, about 16 in total, are less radical.
This new gelato shop is spinning ice cream that compares to the city's best.
Sometimes in life it's nice to have someone make the important decisions for you, like choosing the toppings for your ice cream or gelato. Épicerie Boulud does just that with four seasonal Coupe Glacées.
Two foreign purveyors of chilled treats—each with a very different M.O.—have recently opened in Manhattan.
Few places embrace just plain caramel anymore—it's always about the salted caramel nowadays. But at Il Laboratorio del Gelato, it's regular Caramel ($4.25/two-scoop small) that might be my all time favorite.
As National Ice Cream Month draws to a close this week, we'd like to leave our readers with one last icy, creamy, and delicious gift. Here are the SE staffers' favorite ice creams in NYC (although some of us had a hard time deciding on just one).
There are plenty of ways an eggy ice cream with sweet wine can go wrong, but this is fantastic stuff: a good hit of booze, the rich custardy depth of egg, and a sweetness that doesn't overpower the delicate flavor of the grapes.
The problem isn't what to get at Il Laboratorio del Gelato; it's how to make the most of combining those flavors. After plenty of trial and error, I think I've hit on my favorite mix.
This is one of the most apricot-intense experiences you can have next to actually eating an apricot. Spooning up a bite of this gelato is like biting into a fuzzy-skinned, peak-ripe apricot. Made with fresh apricots and some lemon juice, it tastes of pure fruit. All that juicy nectar with a faint tartness and a golden-orangey sweetness, but not too sweet.
To say we're gelato freaks at SE HQ is putting it lightly—and we know we're not alone. So where do we go when we want consistently amazing gelato in flavors that sing? Take a look at our favorites.
When we last checked in on Il Buco Alimentari & Vineria's gelato, we said of it: "We found ourselves reminded of Meredith Kurtzmann's gelato at Otto, and that is the very highest gelato compliment we can give." But that was about it. So we were overdue for a full report. I'll give it to you straight: this stuff is legit. Top gelato in the city? That depends on your tastes. Top 10? Definitely. Top 5? Probably.
The offerings from the West Village's Popbar combine the best qualities of gelato—its dense creaminess and purity of flavor—with the self-contained convenience of a popsicle. Sorbet pops, also available, hew closer to the standard fruit ice flavor normally associated with frozen treats. Pops range from $3.99 to $4.99 in price, and a variety of "poppings," such as granola and chopped pistachios, are available, as are white, milk, and dark chocolate dips. We tried Popbar's two new spring flavors: peanut butter gelato and kiwi sorbet.
ntensely ripe banana gelato comes streaked with dark chocolate shards. The broken chocolate bits melt first, chased by the cool of banana. Best in a waffle cone.
I might be rushing things a bit, but the cool fall weather has me envisioning apple cider, and then winter... which brings with it all things minty. Hello, Peppermint Chip Gelato at Otto!
In a city already teeming with chilly treats—both homegrown and from abroad—you might wonder if we really need a new interloper. Maybe we do. Amorino, a Parisian import that opened in early June, is the latest gelato chain to make an appearance in NYC. It strikes a balance between the purist seriousness of Grom and Timi's unabashed kookiness (don't forget those sundaes with faces).
Here's the panna cotta, one of their richer and heavier flavors, and perfectly smooth. It's lightly swirled with a somewhat nutty caramel turning the gelato a beautiful pale, off-white shade.
Just the other week we had foie gras for dessert, and this week—white asparagus? Oh yes.