by Christine Liu - 156 Reviews - 111 List
Remember the days when ice cream scarcely veered from the canon of vanilla, chocolate and strawberry? No matter. What with pad thai ice cream and lobster gelato, Boston's current ice cream flavor-scape knows no bounds, especially given the glut of local artisan kitchens churning out the baddest and the best ice creams. The spectrum ranges from delicious to daring--where do you draw the line? Ours is melting, wherever it is.
(Photo: Christine Liu)
Updated: May 19, 2010
Between bourbon black pepper, French press coffee and mango cayenne, you'll never know what's on rotation at this cult-favorite micro ice creamery. Can you imagine a scoop of ?pancake? with fenugreek and maple syrup infusing a light, buttery ice cream base? We planted the seed; go reap the reward.
The menu at this charmingly no-frills micro ice creamery looms large, with intense flavors from lemongrass to carrot cake to caramel prune. Many of the flavorful ingredients come from Christina's specialty spice store next door. Seasonal scoops are marked on a chalkboard?we recently spied Taza chocolate, avocado and lemon-rose sorbet.
Between the ginormous cow's head on the facade and an interior emblazoned with cow print, it's no surprise that flavors like Cowlua and Cow Trax appear on the local ice cream empire's menu. However, our favorites are more outrageous, like the seasonal Manischewitz sorbet and pad thai (with noodles, green onions and cilantro, natch).
The flavors change daily at this South End eatery, where both pizza and ice cream get the red-carpet, brick-oven, micro-churned treatment. Noteworthy scoops include the eye-opening spicy cinnamon (think Big Red gum) and anything with "malted" in the title. Just remember: When it comes to a beer ice cream float, resistance is futile.
We'll just let the gelato flavors speak for themselves: lobster, foie gras, rhubarb. Yum or um? Lick your curiosity with chef Peppino's gelateria menu, where the flavors, which would be eye-raising at a regular Italian place, are even more mind-blowing at an Indian-fused-Italian restaurant. We're intrigued and mildly confused, but whatever--we'll lick it.