Ice Cream Flavors in Stores for Friday, November 15, 2024

Brown butter is a French cooking technique that imparts a nutty flavor to regular butter. Brown sugar is a sugar with a high molasses content. Brownies are pieces of chocolate cake. We were originally trying to create a flavor called C4 (an explosive in a lot of action movies), but we ended up with B3 instead.

Belgian Chocolate is our most popular chocolate flavor, and we make more than a few chocolate ice creams. Belgian Chocolate is made with Callebaut chocolate from Belgium and is close to a milk chocolate in taste and texture.

Blackberries and a touch of lime!

Brown butter with a touch of brown sugar.

Burnt Caramel was an accident redeemed by the visit of a neighboring chef in search of Heavy Cream. Late one night at 899 Main Street Adam Simha and Gus were making ice cream and discussing important issues, as ice cream makers do late at night. We were making caramel ice cream when we realized that we had “burned” the caramel. While bemoaning our inattentiveness Bruce Frankel walked over from his famous and long-missed restaurant, 798 Main Street. Bruce was in search of Heavy Cream but when he heard us criticizing our inattention and stupidity he said, “Don’t worry, Just Call it Burned Caramel. Its a popular flavor from Spain.” And we did since we knew who to pay attention to when advice was being offered.

Chocolate No. 3 is dark chocolate and the third chocolate ice cream we made.

Chocolate Chip is a favorite flavor. Going back to Steve’s Ice Cream in Davis Square where we had lots of chips mixed in the ice cream before adding a ladle of fudge. Years before that Chocolate Chip was one of the first “unusual” flavors that Gus encountered, while visiting relatives in the Merrimack Valley. Growing up in NYC there was no Chocolate Chip. Just Vanilla, Chocolate and Strawberry and the three together in what was called Neapolitan.

Cookie Dough is a triumph of American food technology and perhaps an example of the ambiguous nature of such triumphs. Remember all those cautions about eating raw or unbaked cookie dough? When I first heard about the flavor I thought it was impossible, but it endures as a popular flavor. I don’t think many of our younger customers ever heard anyone warn them about the “dangers” of unbaked cookie dough.

Cookies & Cream is made with those chocolate cookies sandwiched around vanilla cream. Usually dipped in milk, but we have short-circuited that ritual.

Crunchy Peanut Butter in a Chocolate base ice cream.

Earl Grey is another tea flavor that contains Bergamot, a citrus. Earl Grey and Green Tea are usually next each other in our dipping cabinet and pair well with each other.

Vanilla with an egg custard

Goat cheese ice cream with touch of honey.

Green Tea is made with Matcha tea and is a wonderfully accessible flavor. Accessible in the sense that people who don’t know what Matcha is, or expect to like it, usually do.

Kulfi is our second most popular flavor. Its success perfectly illustrates how quickly American foodways can change and have changed. Kulfi means “frozen dessert” in Hindi. Our basic Kulfi has a background of cardamom and a mixture of roasted almonds and pistachio nuts.

Malted Chocolate with chocolate sandwich cookies.

A bit of malt added to vanilla.

Mint Chip an easy variation, and probably inspired by candy bars and small candies.

Mint ice cream with chocolate sandwich cookies.

A malty nutty flavor.

A blend of our Belgian Chocolate and coffee flavors

Nocciola is the original version of Nutella and much better. We use imported nut pastes to make this.

Peanut butter with a touch of miso!

Raspberry with marshmallow fluff.

Burnt Caramel was for many years our most popular flavor and we decided on a variant called Salty Caramel. Lighter in color it still has that edge.

Strawberry is a flavor that we discourage people from making at home. Most Americans want Strawberry ice cream that suggests jam, but most American strawberries are grown for a robust appearance and durability that enables fruit from South Texas to be shipped all over North America. Over the years this flavor has been an ongoing project for many ice cream makers. We try to evoke summer, sometimes by adding raspberries to the mixture, or varying the citrus juices used or even the kinds of sugar.

Just cream

Vienna Finger Cookies are vanilla cookies with vanilla cream in the middle. Unknown in Austria and our most mispronounced flavor name: Viennese Finger, Vietnamese Finger cookies, Vanilla Finger Cookie.

We take apple cider and reduce it to a syrup.

Mango Sorbet is a flavor we almost always have and popular with almost everyone including people from the islands, and South Asians.

Blackberries, strawberries, blueberries and raspberries.

Apple puree with cream mixed with apple bits.

Brown butter is a French cooking technique that imparts a nutty flavor to regular butter. Brown sugar is a sugar with a high molasses content. Brownies are pieces of chocolate cake. We were originally trying to create a flavor called C4 (an explosive in a lot of action movies), but we ended up with B3 instead.

Bananas and Peanut Butter mixed into one flavor.

Belgian Chocolate is our most popular chocolate flavor, and we make more than a few chocolate ice creams. Belgian Chocolate is made with Callebaut chocolate from Belgium and is close to a milk chocolate in taste and texture.

Brown butter with a touch of brown sugar.

Burnt Caramel was an accident redeemed by the visit of a neighboring chef in search of Heavy Cream. Late one night at 899 Main Street Adam Simha and Gus were making ice cream and discussing important issues, as ice cream makers do late at night. We were making caramel ice cream when we realized that we had “burned” the caramel. While bemoaning our inattentiveness Bruce Frankel walked over from his famous and long-missed restaurant, 798 Main Street. Bruce was in search of Heavy Cream but when he heard us criticizing our inattention and stupidity he said, “Don’t worry, Just Call it Burned Caramel. Its a popular flavor from Spain.” And we did since we knew who to pay attention to when advice was being offered.

Cardamon ice cream with fig jam.

Our vanilla base ice cream with chocolate chips and cherries.

Chocolate Chip is a favorite flavor. Going back to Steve’s Ice Cream in Davis Square where we had lots of chips mixed in the ice cream before adding a ladle of fudge. Years before that Chocolate Chip was one of the first “unusual” flavors that Gus encountered, while visiting relatives in the Merrimack Valley. Growing up in NYC there was no Chocolate Chip. Just Vanilla, Chocolate and Strawberry and the three together in what was called Neapolitan.

Chocolate and peanut butter combine.

Coconut ice cream with vanilla wafers

Dark roast coffee flavor

Cookie Dough is a triumph of American food technology and perhaps an example of the ambiguous nature of such triumphs. Remember all those cautions about eating raw or unbaked cookie dough? When I first heard about the flavor I thought it was impossible, but it endures as a popular flavor. I don’t think many of our younger customers ever heard anyone warn them about the “dangers” of unbaked cookie dough.

Cookies & Cream is made with those chocolate cookies sandwiched around vanilla cream. Usually dipped in milk, but we have short-circuited that ritual.

Earl Grey is another tea flavor that contains Bergamot, a citrus. Earl Grey and Green Tea are usually next each other in our dipping cabinet and pair well with each other.

Vanilla with an egg custard

Grapenut and its attendant Grape Nut Raisin are two of our most popular flavors that people misunderstand. Grape Nut pudding is a popular dessert in northern New England and Grape Nut ice cream is an essential West Indian flavor.

Green Tea is made with Matcha tea and is a wonderfully accessible flavor. Accessible in the sense that people who don’t know what Matcha is, or expect to like it, usually do.

A sesame confection in sweet cream

Kulfi is our second most popular flavor. Its success perfectly illustrates how quickly American foodways can change and have changed. Kulfi means “frozen dessert” in Hindi. Our basic Kulfi has a background of cardamom and a mixture of roasted almonds and pistachio nuts.

A tad sweeter than creamsicle...just a tad!

Maple Walnut is a flavor for New England.

Milo Godzilla is a drink from Singapore, made with sweetened condensed milk and then frozen into a popular ice cream with an irresistible name.

Mint Chip an easy variation, and probably inspired by candy bars and small candies.

Nocciola is the original version of Nutella and much better. We use imported nut pastes to make this.

Burnt Caramel was for many years our most popular flavor and we decided on a variant called Salty Caramel. Lighter in color it still has that edge.

Strawberry is a flavor that we discourage people from making at home. Most Americans want Strawberry ice cream that suggests jam, but most American strawberries are grown for a robust appearance and durability that enables fruit from South Texas to be shipped all over North America. Over the years this flavor has been an ongoing project for many ice cream makers. We try to evoke summer, sometimes by adding raspberries to the mixture, or varying the citrus juices used or even the kinds of sugar.

Just cream

We take apple cider and reduce it to a syrup.

Mango Sorbet is a flavor we almost always have and popular with almost everyone including people from the islands, and South Asians.