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June 1, 2005
Chasing the Scoop
It's tough to impress the post-millennial child. He's used to food
shaped like his favorite cartoon characters, he never knew a time
when cars didn't have TVs, and he's already more capable with a
computer mouse than you were at the age of 25. But, if there's one
simple thing that can still amaze even the most sophisticated 21st
century tot, it's the taste of homemade ice cream.
Scoops, a new series published by Happy Belly Guides, serves up
the dish on where to find the best independent ice cream parlors,
gelaterias, and frozen custard stands across the USA. Authors Michael
McGarry and Megan Steintrager searched the country for America's
coldest and creamiest, not to mention the perfect sources for freshly
baked cones, giant monster sundaes, and obscure flavors to surprise
even the most jaded palate (anybody craving horseradish under their
hot fudge?).
If you live near, or are planning to do some traveling this summer,
you'll want to know about Homer's, the Chicago parlor with
a prize-winning peach ice cream. Or in Hollywood, Mashti Malone's,
where Middle Eastern ingredients like rosewater not only create
remarkable flavor, but are alleged to improve health. On the East
Coast, the best booze-based flavors (Rum Raisin, anyone?) can be
found in Boston at JP Lick's, while the newcomer to New York's
cream scene is Shake Shack, owned by restaurateur Danny Meyer
of Gramercy Tavern, who was inspired to recreate the frozen custard
stand of his youth.
Featuring over 55 shops in each of three regions – East Coast,
West Coast, and Mid-West – and sprinkled with ice cream facts
and folklore, the Scoops guides could turn your modern-age mite
into a fanatic for old-fashioned frozen treats.
Available online at happybellyguides.com.
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