The Ice Age

Ac­cord­ing to Annabelle Mal­lia, the tasti­est way to cool down this sum­mer is with two scoops of creamy deca­dence.


The tasti­est way to cool down is with two scoops of creamy deca­dence.

hile no spe­cific per­son has been cred­ited with the dis­cov­ery of ice cream, we know the frozen food's ori­gins date back to 200 BC, when the Chi­nese cre­ated a dish of rice mixed with milk and chilled in snow. Over a thou­sand years later, Marco Polo re­turned to Italy from the Far East with a recipe that closely re­sem­bles what we to­day call sher­bet. But it was only in 1851, when Bal­ti­more dairy dealer Ja­cob Fus­sell hit upon an idea to uti­lize his milk sur­plus, that ice cream be­came a big busi­ness. To­day, the ad­dic­tively de­li­cious treat is much-loved around the world, par­tic­u­larly right here in Ber­lin, where va­ri­eties range from ve­gan to gelato to that dis­tinctly Ger­man cu­rios­ity, Spaghet­tieis.


At most par­lors, a scoop of ice cream costs around €1, so make it a daily af­fair and try as many fla­vors as you can.

The old­est and most iconic ice cream in Ber­lin would have to be Florida Eis ( www. flori­daeis. de), whose ads fea­tur­ing a lit­tle girl hold­ing a cone stacked with more than 20 scoops of ice cream are ubiq­ui­tous. The first Florida Eis­café, founded way back in 1927 at Kloster­str. 15 in Span­dau, still ex­ists to­day and of­fers more than 40 fla­vors, in­clud­ing tra­di­tional Swiss cho­co­late, old-fash­ioned caramel, and banana milk cream. A visit is best com­bined with a leisurely stroll along the nearby Havel River. Unique to Ger­many is Spaghet­tieis, in­vented by an Ital­ian liv­ing in Mannheim in the 1960s, in which squig­gles of vanilla ice cream are topped with straw­berry sauce and des­ic­cated co­conut to re­sem­ble a plate of the long-noo­dled pasta. The per­fect place to in­dulge in a bowl and cool off be­tween sight­see­ing stops is at Caffé e Gelato ( www. caffe- ege­ in the Pots­damer Platz Arkaden mall.


Pied­mon­tese gela­te­ria Gior­gio Lom­bardi (Wein­bergsweg 5) has ex­panded be­yond its Ital­ian borders and opened a store in trendy Mitte. In ad­di­tion to nat­u­ral fla­vors that ro­tate with the sea­son, such as the re­fresh­ing pineap­ple and lime, the fam­ily-owned shop has semifreddo, freshly made tiramisu, and house spe­cialty capricci, a waf­fle cone

lined with cho­co­late, filled with a shot of espresso, and topped with gobs of whipped cream and nuts. Another new­comer that has al­ready gar­nered a siz­able fol­low­ing is Ro­moli La Gela­te­ria ( Schön­hauser Allee 88), spe­cial­iz­ing in tra­di­tional Ital­ian desserts and ice cream.


If you’re vis­it­ing any foodie events over the sum­mer, such as

Street Food Thurs­days at Mark­thalle Neun and Bite Club in mul­ti­cul­tural Kreuzberg, keep an eye peeled for the Zwei

Dicke Bären (www.face­­eBaeren) cart, whose team has been busy bak­ing to bring you de­lights such as their le­mon sugar cookie and blue­berry and sour cream ice cream sand­wiches. Or visit the Woop Woop Ice­Cream (www. woop­woop­ice­ truck, usu­ally parked at Char­lie’s Beach Bar near Check­point Char­lie, which will freeze your choice of, say, funky peanut but­ter and rasp­berry us­ing a blast of liq­uid ni­tro­gen close to – 200° C (– 330° F), right be­fore your eyes. And at Schöneberg's Mein Liebling­seis Frozen Yogurt Bar ( Belziger­str. 7), you can en­joy pure creami­ness fin­ished off with a choice of top­pings, whilst you re­lax in a beach chair and the kids play in the soft sand un­der the shade of trees.


The queue out­side Vanille

& Mar­ille ( Hagel­berger Str. 1, www. vanille- mar­ille. de) at­tests to the small chain's rep­u­ta­tion. The all- nat­u­ral ice cream and sor­bets are made in the backyard of their orig­i­nal Kreuzberg shop, which sup­plies its other three lo­ca­tions in Schöneberg, Tem­pel­hof, and Steglitz. For a fancy scoop of Amer­i­can-style ice cream, head to Eis­patis­serie Hokey Pokey (www.hokey-pokey. de) in Pren­zlauer Berg. Pas­try chef Niko Robert, who stud­ied in Miche­lin- starred kitchens, now turns his skills to cre­at­ing cool­ing con­coc­tions. Try the rocky road with caramelized pecans, marsh­mal­lows, and cho­co­late.

Clock­wise: Spaghet­tieis, ice cream sand­wiches from Zwei Dicke Bären, Woop Woop cup of ice cream, Gior­gio Lom­bardi.

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