Give this place a try: http://www.yelp.com/biz/gelato-paradiso-laguna-beach .
This one is right off the main beach in Laguna but they also have another store open in Fashion Island.
Give this place a try: http://www.yelp.com/biz/gelato-paradiso-laguna-beach .LA/Orange County. There probably might be some good ones I just need to go out and look.
yeah it's pretty rare to say the least.That sounds really good. I never had such a thing.
It should be raised from the dead once a year to laugh at the ridiculous idea that lemon is a classic ice cream flavor.Why necro this?
Lemon sorbet is as old as it gets.It should be raised from the dead once a year to laugh at the ridiculous idea that lemon is a classic ice cream flavor.
That's great but this is a thread about ice cream.Lemon sorbet is as old as it gets.
Lemon sorbet is as old as it gets.
What is your definition of classic? The first English cookbook with an ice cream receipe said this: https://en.wikipedia.org/wiki/Mrs._Mary_Eales's_ReceiptsLemon is not a classic flavor of ice cream. I can only OP has since left the forum altogether.
Using that definition, then fruit and fruit frozen in lemonade to be added to the ice cream are as classic as it gets in ice cream.To ice CREAM.
Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Raspberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream.
Let's try that with classic defined as no earlier than the birth date of oldest still-living human being.What is your definition of classic? The first English cookbook with an ice cream receipe said this: https://en.wikipedia.org/wiki/Mrs._Mary_Eales's_Receipts
Fruit and fruit frozen in lemonade to be added to the ice cream are as classic as it gets in ice cream.
Now, if your definition of classic is the 1980s America, then you are correct. Vanilla, chocolate, and strawberry would be that definition of classic.
If your definition of classic is when it was first invented, then I guess plain or camphor flavored would be the original.
Trump got sprinkles in a hotel room in, of all places, Russia . . . allegedly.only if i get sprinkles
I suppose the popular thing of the day was the ice cream soda. In which the ice cream was probably unflavored since they added the fruit or other flavorings before serving it.Let's try that with classic defined as no earlier than the birth date of oldest still-living human being.
In a large glass he would put the desired syrup and a little plain cream. The glass was then treated to a liberal quantity of the shaven ice, and upon these the soda water was drawn. His syrups, cream and soda fountain were all kept buried in ice
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Chocolate is the favorite. Next, in the order named, come vanilla, strawberry and lemon
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When an appreciative trade can be found, crushed fruits and shaved ice go well, or fruit and ice cream, either making a very taking combination
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The usual method is syrup first, ice cream next, then a little wind and water, that's all
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Now add your ice cream, and where fruits are used add them at the same time, then fill the glass nearly full with soda and syrup as well as possible, taking care not to cut the ice cream any more than than is necessary.