I enjoy ice cream all year long—doesn’t even matter how cold the outside temperature is. Homemade ice cream is my favorite treat, however, Ice cream from a roadside stand in summer, especially the custard style, is a close second.
I first learned to make ice cream in an old fashioned crank style ice cream maker as a youngster. The rule was whoever turned the crank got to enjoy the dasher. Cranking took real elbow grease as the custard cream turned from a silky mixture to a soft frozen delight. It was the best part of summer.
Living in Cleveland I’ve experienced Mitchell’s, Jeni’s, Graeters, Pierre’s, Tremont Scoops, Honey Hut, East Coast Custard and countless ice cream stand varieties I encounter as I travel in northeast Ohio. Vanilla is my go to flavor, with an occasional chocolate and vanilla twist on a wafer cone. Some specialty seasonal flavors catch my eye and I’ll ask for a taste before deciding if I want to splurge on a full cone.
Sundaes with granola, locally grown fruits, nuts and maybe a drizzle of honey are an indulgence that are worth every calorie!