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Luca & Bosco Ice Cream at the Essex Street Market

The base is light near gelato feel and light on sugar. The Salty Caramel and the Cookies and Cream are fine by me. All the flavors I tried were marred by an same off note which was like that 'freezer taste'. I'll try them again because I like them will and report.

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  1. Your title is showing up with odd spacing for me... Chow.com bug? Intentional, trying to defeat search?

    3 Replies
    1. re: kathryn

      I don't know, I thought I did a c and p from their web site but I think a lot of things. I couldn't find anything when I searched Chowhound under Luca either. Have you tried the place.

      1. re: wewwew

        Oh, probably just picking up their weird formatting from their web site.

        Sometimes when a user is trying to be sneaky and avoid google, they might add extraneous characters.

        I suggest you edit if you want your post to show up in search for others.

        1. re: kathryn

          We fixed this, to make the thread more searchable.

    2. Where do they make the ice cream? Sounds like off site.

      3 Replies
      1. re: villainx

        Offsite, at a commercial, incubator kitchen.

        1. re: ipsedixit

          They told me their production is in East Harlem.

      2. Drunk and salty caramel with candied pecans was more than fine by me. Fresh, light, and addictive. Very gelato like, with slightly higher fat content. The partner I spoke to (Luca's owner. Luca & Bosco are their dogs) said they are moving to a much bigger kitchen. She spent some time in Gelato capital of the world Florence where she picked up some techniques. Anothe reason to visit Essex Market

        1 Reply
        1. re: Ziggy41

          If you are at Essex mkt, you are a few blocks away from the best gelato in the city, in my opinion, up at Il Labrotorio de Gelato.

          I think Essex Mkt is going down hill, particularly in that north side of the mkt, but I havent tried this stand yet, so I cant opine.

        2. Nice find - just wanted to note that this thread's highlighted on the CHOW Blog ... http://www.chow.com/food-news/152111/...