Field Report: Christina’s Ice Cream

My co-worker Rebecca recently sojourned to the Boston area and happened upon newsworthy ice cream! I, too have been ice creaming in this part of the country. While in Boston I ate at J.P. Lick’s which features a wide variety of flavors. I sampled the accurately named cucumber and Disco Inferno (sweet cream with a hint of Tabasco). I purchased chocolate chip cheesecake and strawberry-rhubarb. Mmm, rhubarb. But enough about my silly life! Here’s the scoop on Rebecca’s findings:

Christina’s Ice Cream in Cambridge, MA has the single largest selection of flavors I’ve ever seen in an ice cream shop, and I’ve been to a lot of ice cream shops. After much deliberation, I narrowed it down to adzuki bean and carrot cake. I tasted both, and while the adzuki was good, it didn’t have the enough of the red bean flavor that I love in those steamed sweet rice Chinese nibbles wrapped in banana leaves that I don’t know the name of. So I opted for the carrot cake with a side of walnuts, and went with the economically sensible pint size. It is more than twice the size of an individual serving but only costs a little bit more, so the ice cream lasted me my whole weekend in Boston. The flecks of carrot in the ice cream went very well with the walnuts, but my one issue with it was the raisins. Because they were mixed into the ice cream, and not provided as an optional topping, the raisins were like hard little pebbles that you had to let sit in your mouth to soften before you could chew them. I would have preferred a side of plump golden raisins to sprinkle on top…but I enjoyed it nevertheless.

Sarah, the resident Cambridgian, got a pint of her favorite flavor, burnt sugar. It was yummy but a bit sweet for me—it really did taste like someone just took a kitchen torch to a pile of table sugar. Patty split her pint between mint chocolate chip and blackberry, which was notable for just how fresh and sorbet-y it was, despite the fact it was a full-fat ice cream. Carly’s pistachio, with chunks of pistachios and a light sage-green color, was the perfect summer flavor (even though our summer weather was thunderstorms).

If you’re ever in Cambridge, I recommend a trip to Christina’s in Inman Square! Their website has a full list of flavors, including the puzzlingly named Nietzsche’s Chocolate Ascension and why-would-you-come-up-with-such-a-combination Wild Turkey & Walnut.


Note from 2012: I had opportunity to visit Christina's and, yes, it is good! In my humble opinion, Toscanini's is better, but try both and decide for yourself.

Nyce Ice in NYC

When I travel, I research ahead on the best local ice cream. I then print out a short list to consider more closely when I know where I will be staying and exploring. In New York City, if you crosscheck a few different lists to find the “Best Ice Cream,” you will find these names on all or most of those lists:

Who wouldn't be curious about Chinatown Ice Cream Factory's wide selection of flavors? Amongst all the exotic fruit flavors—including lychee!!!—I was surprisingly most impressed by their almond cookie ice cream. They also have wasabi ice cream some days, though sadly not the day I visited. Admit it: You want to go to Chinatown, but have no idea why. This will give you a destination to spend your money so you don’t blow all your cash on bootleg DVDs.

Brooklyn Ice Cream Factory may only have a couple flavors, but they remind you why plain vanilla and chocolate are still the best selling ice creams. When made right, you don’t need anything else…but I still chose double chocolate chip because who doesn’t like more chocolate? This is the one thing I would recommend this little two hour excursion to anyone going to New York City: ride the subway over to Brooklyn, walk to Brooklyn Ice Cream Factory and relax taking in the beautiful panoramic view of the lower Manhattan skyline while eating delicious ice cream, and then get your exercise by walking across the neighboring Brooklyn Bridge. (Top 20 to Visit)

My brother’s review, “New York, New York”:
“I had read that the Brooklyn Ice Cream Factory can also have hour-long waits, but I was only in line for about 15 minutes. You could see the Statue of Liberty in the distance from their steps. I think they only had seven flavors of ice cream. I decided to get Vanilla Chocolate Chunk and Chocolate Chocolate Chunk in a bowl. My brother was right - as soon as I took my first bite of the Chocolate Chocolate Chunk, I knew it was some of the best ice cream I've ever tasted. This wasn't your average grocery store chocolate ice cream - this was high quality stuff! …The Brooklyn Ice Cream Factory gets a big seal of approval from me!”

Ice Cream Etiquette

Some people liked to josh with me, making threats to break into my freezer and steal my ice cream. But I do not react or become defensive. My mantra, to reinterpret what many sages have said, is “If a man tries to steal your ice cream, give him your spoon.”

Not only do I open my freezer to all, I have my guests serve themselves so they may give themselves the amount they truly crave. I have too often been offered dessert and been rationed the equivalent of four bites. I am not ungrateful; I just feel it is rude to be an “Indian giver” of joy (or “Native American giver”). My approach also practices waste-prevention: a big portion will never be served to a guest who only wants a little.

Some more items of etiquette:

• Do not scoop from a carton haphazardly. To reduce ice crystal build-up, scoop in the way that exposes the least amount of new surface area.
• You may share my spoon, but do not lick my cone. Don’t ask me why, but I think it’s gross.
• Put that thing back where it belongs. If you host an ice cream-oriented gathering, please serve everyone and return any unfinished cartons to the freezer BEFORE consuming, not after. If you leave the ice cream out too long, the ice cream touching the edges of the carton—which defrosts the fastest—will melt and then have icy refreeze syndrome which causes trauma to future users.

I am a savage.

I have noted on more than one occasion that a particular flavor was enhanced by letting the carton sit out for a little bit. It seems this is actually true of all ice cream. According to Wikipedia, allowing a little post-freezer defrost time results in more of the flavor being unlocked for the 3,000 taste buds of the tongue. Why does this make me a savage? Read on.

For years I have failed to comprehend people’s obsession with Cold Stone. Without getting too heated on the subject, I will say that my complaint has always been that they give you melty ice cream. Who knew this character trait is actually a ringing endorsement? But I am a humble man. I will admit now, despite my otherwise elite taste in frozen desserts, that I have been incorrect about rejecting melty ice cream. I still maintain my preference for other parlors, though, and will not be going to Cold Stone anytime soon. …If I ever want soup, however, I know where to go. (Zing!)

I am a savage in one other way, too:

• Unlike some connoisseurs, I do not eat my ice cream with an overturned spoon. Eating that way has always proved awkward for me—perhaps a bit too intimate. 
• Though it is less desirable amongst most of the elite, I actually enjoy the chill of a metal spoon. 

So, dear, forgiving reader, I hope you do not feel lead astray by your unrefined host. I am just a man. A humble man. An extremely humble man with a superior knowledge of ice cream to you. So back off.

Strike 2 tastes much better than Strike 1.

Hopefully everyone celebrated Cheesecake Day yesterday.
It has been a busy month! Ice Cream Day was a mere week and a half ago. I celebrated with my second attempt at making Chocolate Cheesecake ice cream. The first time, the churner of my electric ice cream maker couldn’t handle the density of the mixture; it failed to churn the mixture a mere minute after the liquid mixture was poured in. A good 10 to 20 minutes of churning are needed to get enough air in any mixture for it to be classified as ice cream (and more than the less recognizable food product known as “goop”).

I had to apologize to my guests, informing them that there would be no homemade ice cream that evening, but that they were welcome to any or all of the six to eight varieties readily available in my freezer. And then I had an idea, a delicious idea...

While the recipe I invented did not yield ice cream, it did yield what we dubbed chocolate cheesecake mousse. We decided it could also make a pretty good non-bake cheesecake.

Note from 2012: Chocolate Cheesecake ice cream was something I'd eaten as an incredible Limited Edition Häagen-Dazs flavor.

I love my mom.

My mom called me yesterday afternoon for no other reason than to tell me this important information: On July 30, Cheesecake Factory will be selling slices of their cheesecake (in any flavor) for a mere $1.50! It says limit one slice per customer and that it is for dine in guests only. Lucky for me, I work but one block away. I will also bring a fake mustache and an assortment of hats.

I rarely eat at chain restaurants, but Cheesecake Factory is an exception. Their food is wonderful and comes in huge portions (enough for a certain tall and lanky fella), their menu options are endless and, of course, their dessert is superb. Other than Eli's Cheesecake World in Chicago, I have run into no other institution that serves up more than a few styles of cheesecake at a time.

Cheesecake Factory offers at least thirty varieties, with usually two to three new flavors they are testing. As you can probably imagine, I have tried nearly all of them (excluding those with coffee, banana or alcohol flavors). My favorites are, in order:

• Pumpkin Pecan Cheesecake (tragically seasonal)
• Chocolate Pistachio Cheesecake (New!)
• Dutch Apple Caramel Steusel Cheesecake
• Craig's Crazy Carrot Cake Cheesecake
• Godiva Chocolate Cheesecake (which truly is better than your average chocolate cheesecake)

I have tried some of their non-cheesecake desserts as well. They are also worth the trip. See you on July 30!

My gift is my spoon...

Brad 
(singing obnoxiously from cubicle)
“Is there life on Maaaa-aaa-aaars? Maaa-ah-ah-ah-arrrrrs!"

Co-Worker
Brad, that isn’t how “Life on Mars” goes.

Brad
 It isn’t?

Co-Worker 
No. The words are right, but that’s the tune of Elton John’s “Goodbye Yellow Brick Road.”

- - -

I think it’s an easy mistake to make. The songs are not so dissimilar. But it seems now Elton John has the upper hand among gay, British musicians who have sung songs with Muppets. Ben and Jerry’s has honored Reginald “Elton John” Dwight with an ice cream flavor, “Goodbye Yellow Brickle Road,” in honor of his upcoming first concert in Vermont. Available only in Vermont, the limited edition flavor is "an outrageous symphony of decadent chocolate ice cream, peanut butter cookie dough, butter brickle and white chocolate chunks."

I mentioned earlier the return of The Dave Matthews Band’s flavor: Magic Brownie’s Remix Edition. If Elton John’s flavor is successful and returns after its limited edition release, they’ll have to call it “The Bitch is Back Edition.”


Note from 2012: This flavor was later offered in grocery store pints for a limited time.

Korean ice cream parlors are very, very different.

For real.

Chocolate iz Güd

Theo Chocolate
This three-year-old company is one of few Fair Trade certified chocolate companies in America, as well as one of few places that does the whole process of making chocolate on-site, from roasting to packaging. You can even take tours of their factory in Fremont, which is my personal favorite thing to recommend to tourists visiting Seattle. Call at least a few days in advance because the daily tours sell out fast. At their factory store you can sample every chocolate bar they have for sale! Their chocolate bars are starting to be available around the country. Favorite creations: Coconut Curry bar and any of their signature creations that feature Jasmine, which tastes like fairy dust in your mouth.

Fran’s Chocolates
The most high-end of these three. As a caramel fan, I do not say this lightly: their caramel is the best tasting caramel I have ever had. Their products are available nation-wide, so if you have a fancy chocolate shop near you, treat yourself to my favorite of their creations, the Almond Gold Bar (chocolate, almonds, and sweet, sweet caramel). They may be small, they may be three dollars, but you will be a different person afterwards.

Seattle Chocolates
These truffles are small, not particularly decadent, and come in many straightforward flavors. All of these factors add up to a product that is easy to consume in large quantities, which, having worked at a non-profit arts organization sponsored by Seattle Chocolates, I can tell you I have done many, many times. I have actually sampled every product they make, including their truffle bars, which are more creative in flavor combinations and texture. Favorite creation: blackberry truffle.

Mark Your Calendars!

I’ve already missed two major holidays: Ben & Jerry’s Free Cone Day, held annually in late April or early May, and Pi Day, held on April 14 (3.14, the first three digits of pi), which is celebrated with pies aplenty. I am determined to not miss any more!

• National Ice Cream Month: July
• National Ice Cream Day: Third Sunday in July
• Free Slurpee Day: July 11 (7/11). 7.11 oz Slurpees will be free from 7am to 11pm.

Please let me know of any more dessert-themed days you know of, especially if they result in free desserts or are frequently celebrated with parties.

For over achievers, more days exist, though quite possibly only in imagination.

Ben & Jerry’s Turns 30!

Ben and Jerry’s continues to push the importance of ice cream ethics in their latest batch of new flavors, which, honestly, are all worth trying and most worth keeping around:

ONE Cheesecake Brownie – The ONE Foundation does more than fight poverty: they inspire people to do more…and eat more. (I love eating for a cause.) This is not just a cheesecake ice cream with Ben & Jerry’s familiar brownie chunks: they actually use cheesecake brownies! Ben & Jerry’s proves once again they know how to do cheesecake ice cream.

Dave Matthew’s Band Magic Brownies Remix “Encore Edition” – The earlier version of this flavor was chocolate-based with a gooey brownie and raspberry swirl. This was good, but did not inspire multiple purchases. The “remix” is much more exciting: the brownies are now in black raspberry ice cream. Euphoric. (And a portion of proceeds go towards the band’s Bama Works Fund.)

John Lennon’s Imagine Whirled Peace – With its caramel and toffee cookie pieces, this one takes on a graham-cracker-y taste, reminding me of one of my favorite regional flavors, Stewart’s Crumbs Along the Mohawk. (It is at least a step in the right direction for folks that aren’t in New England.) I do not think the caramel cups used in the flavor match the quality of the ice cream, but when they left a bad taste in my mouth I just took another bite.

Cake Batter – The secret to Ben & Jerry’s exemplary cheesecake ice creams is that they are uncharacteristically subtle while other brands overload theirs with cheesecake flavor. Similarly, cake-inspired ice creams are usually overly sweet with too much “frosting.” With Cake Batter, Ben and Jerry’s schools everyone else. Still, they could learn from Perry’s Piece of Cake by mixing in texture-enhancing cake pieces…and by using yellow cake…or they could just purchase Perry’s recipe.

Another update to the Ethics of Ice Cream debate: Häagen-Dazs is on a new kick. It is donating money toward research to save the dwindling honey bee population. It seems an odd cause to raise money for, but the blurb on the side of my most recent carton pulled at my heartstrings a little, like when that polar bear couldn’t find solid land in An Inconvenient Truth.

I am not an addict.

I took a Meditation class last summer, learning that, at its most basic, meditation is a practice of being present in the moment: not escaping it, nor over-analyzing it. Facing each moment for all it is and asking “What’s happening now?” The idea isn’t to become lost in thoughts, profound or otherwise, or even observations, but instead letting moments pass through you, instead of focusing on the past or future of a moment. Keeping yourself conscious, instead of on autopilot.

One concept explored was addiction. The instructor asked us to consider the act of eating. He explained that we may have plans to eat at our favorite restaurant and, throughout the day, look forward to eating our favorite meal. When the dish arrives, we relish in the smell, look, and taste…but after a few bites we’ve fallen back into conversation and are absent-mindedly taking bite after bite. The instructor said he used to eat a pint of Ben & Jerry’s every night before bed. As this became a daily activity, it was no longer about making each bite its own experience, but more a quest to finish the pint. It became an addiction for him. The more addicted you are to something, he said, the less pleasurable it is. Something that once was savored in each moment is lost with the quest to have more. We get confused when we think having more is the way to achieve satisfaction. The instructor told us that only when we find the actual source of satisfaction can we lose the addictive desire. (This practice can be applied to any situation where you might not feel like yourself.)

I agree fully with the instructor’s message, but we have distinctly different experiences with ice cream. I have, even since I started this blog, gone weeks without consuming ice cream. This wasn’t to prove the “power of self-will;” I just didn’t think to indulge.

More importantly, when the instructor spoke about taking a bite of ice cream and not fully experiencing each bite, I had no idea what he was talking about. I do not ever take ice cream for granted. Actually, it makes me more than a little giddy.