Best ice cream in SF Bay Area
- Robert Lauriston Jul 15, 2004 01:44 PM
Who makes the best ice cream, gelato, granita, etc. in the Bay Area?
- Bombay Ice Cream (552 Valencia, SF)
- Fenton's (nut flavors)
- Gelato Classico (almond, pistachio)
- Mitchell's macapuno and buko (industry-standard ice cream, except for the incredible coconut flavors)
- Naia (2106 Shattuck, Berkeley): most flavors too sweet for my taste, but otherwise very authentic
- Slanted Door (when they have jackfruit or similar tropical fruit flavors)
- Zuni: coffee or blood orange granita
Mitchell's also gets a big shout-out for Black Walnut--a flavour like no other.
It Stands Alone.
Naia: chocolate marzipan, malt and pistachio
Fenton's is dreadful airy weird mouthfeel stuff.
Bombay sometimes has a nice version of Cardamon although they will often serve old freezer burn ic and it is inconsistant.
What about Marco Polo?
I used to make some amazing ice cream: Lemon Basil (one herb), rosemary caramel, and brown sugar, as well as a lime based granita sweetened with a syrup infused with verbena, kaffir lime and lemon basil. I am surprised you are leaving out one of my old employer's that I cannot mention here.
and how about that quirky place in Bernal Heights?
I am trying to remember where I had peppermint stick that reminded me of Brigham's.....
re: RWCFoodie (Karen)
WARNING WARNING WARNING ...
2004 thread updated in 2007 with a 2008 question bumping it up. So take it with that in mind
Anyway ... July is National Ice Cream month ... so some reminders might be appropriate.
An addition ... Haven't tried it yet but Wild Fox in Novato makes its own ice cream and has some interesting sounding shakes. That's about all I can think of that isn't mentioned.
I agree on quality control at Bombay, although when the jones for kesar pista hits, that's where I go.
I like Mitchell's quite a bit for flavors I can't get anywhere else, in addition to the buko, macapuno and black walnut, there's Mexican Chocolate and their Dulce de Leche is much better than other options.
Still need to get out to Marco Polo -- so many great flavors to choose from. And I've never tried Rick's Rather Rich, but from what I've heard, I expect to see kudos.
I'd love to hear more about your recipe for brown sugar ice cream, sailorbuoys. I suppose that's not appropriate here so I've included my email address if you're so inclined.
We checked out Real Ice Cream in Santa Clara on Thursday night. When we told the proprietress that we were from SF, she said that Bombay carries some of their ice creams, but not all are sourced from them.
I've had the saffron ice cream at Citizen Cake. The base can't be faulted but it's not as saffron-y meaning verging on bitter as the Persian or Indian places serve.
The yogurt sherbert at Aziza has been lovely. The buttermilk ice cream at Slanted Door is also terrific.
re: Robert Lauriston
Ooh, I'll have to try it. That's getting a little closer geographically to Persian style.
Still looking for a local producer who can best the variable Mashti Malone. Love the chunks of frozen cream that stud the saffron and rosewater base of its Persian ice cream.
Tucker's wine ice creams (when they have them). The Zinfandel chocolate chip is merely very good, but the Syrah they had last year was out of this world. I'm also partial to their Cookies and Cream.
Zax tangerine sorbet (seasonal). Like eating tangerine snow.
My current favorite Gelato Classico flavor is the fresh ginger I've been buying at Trader Joe's.