Not that we don't like ice cream when baby, it's cold outside, but this curiously warm summer (which started early and seems bent on disproving the famously overquoted bon mot attributed to Mark Twain, i.e., "The coldest winter I ever spent was one summer in San Francisco") has encouraged us to order more ice cream treats than ever before. We like the cold stuff, whether it's ice cream, gelato (less butterfat than ice cream, but with a denser texture because less air is whipped into it), sorbet (water-based), sherbet (which can contain milk), frozen yogurt -- even, to our surprise, a soy-based ice cream we tasted recently. And we like it in cones, cups, sundaes, milkshakes, malts, ice cream sodas, any old way you choose it -- especially if we can enjoy our confections while walking down an interesting street. Licking a cone while window-shopping, yum (how sweetly coincidental that the French phrase for window-shopping translates as... More >>>
Cool Comfort: The new Maggie
Mudd is the very model of a modern
ice cream parlor.