31 May

Made-to-Order: As anyone who’s tasted ice cream from a freezer-burnt pint can attest, freshness matters. Several parlors are taking that to heart. San Francisco’s just opened Smitten has a liquid nitrogen machine that mixes ice cream on the spot. A mere 60 seconds after choosing between flavors like ‘Maple Brown Sugar Butternut Squash and Candied Yams’ and ‘Strawberry and White Balsamic,’ customers can dig in to a new batch. Meanwhile, Brooklyn’s Prospect Heights recently welcomed Ample Hills Creamery, which pasteurizes its ice cream on the premises. As such, it’s the only parlor in New York City that has been verified by the Department of Agriculture as a true dairy plant.


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