THE FIX

Lo­cal in­flu­encers weigh in on where to feed their ob­ses­sion with ice cream this month. Read why ice cream’s Ital­ian cousin, gelato, is gain­ing ground quickly in the sweet-treats-of-sum­mer race (two peo­ple raved over Grom), and where you can make your own

Where New York - - Contents -

Mor­gen­stern’s Finest Ice Cream

I also like the Van Leeuwen ar­ti­san ice cream truck, some­times parked near The High Line, or the shop. And my goto fla­vors are rum raisin, cof­fee and salted caramel. – Gabriel Kreuther, chef/restau­ra­teur

Grom

Great gelato and sor­bet. I also like Van Leeuwen: I re­ally en­joy go­ing in there for a nice ice- cream cone and a well-made cup of cof­fee. –Rafael Su­sana, concierge, Park Hy­att

Van Leeuwen

Love the salted caramel! –Derek McLane, the­atri­cal set de­signer

The Orig­i­nal Chi­na­town Ice Cream Fac­tory

Unique ice cream fla­vors in a unique part of town. –Andy Karl, actor

Grom

The gelato here. What can I say? I’m Ital­ian! –Donatella Ar­paia, restau­ra­teur and TV food judge, “The Iron Chef.”

Nat­u­ral Gourmet In­sti­tute

Why not try some­thing dif­fer­ent? Try your hand at the Vegan Ice Cream Work­shop: Sunday, June 11. I’ve taken a num­ber of cook­ing classes here, and the food al­ways turns out fla­vor­ful, even for a nonchef like me! –Joy Passey, busi­ness coach

Am­ple Hills Cream­ery

This place has the best ice cream, but I’m a gelato per­son. For that, I like Amorino Gelato. –Ryan Foust, Char­lie Bucket in Broad­way’s “Char­lie and the Choco­late Fac­tory”

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