I heard about this “La Creamery” The latest and greatest Ice cream shop in Los Angeles. “Give it a try” my father said thrusting four dollars into my hand. That should buy at least one scoop.
Ok I thought to myself, as I am making ice cream on my own it would be prudent to seek inspiration from great ice cream. So I did some research, strapped on my rollerblades, and set out on a pilgrimage for flavor.
Once I got there I was greeted and assisted by a feisty redheaded girl who knew more about comedians than she did ice cream. My questions about things like milk fat content were met with I don’t really know’s and I’m not sure’s
They make all the ice cream in the back she said pointing to the thick wall where their menu was hung, a wide variety of ice creams written up on a white board.
Curry Peanut
Pistachio Rose
Toasted Coconut
Goat Cheese and Raisins
Their variety was impressive and as I went on to try every flavor I was pleased to find that they were all good.
A general theme ran among many of the flavors:
They were incredibly smooth and well textured sugar egg and creams with the titles flavor defining themselves secondary to the almighty sweetener:Cane sugar.
The difference between the Vanilla and the saffron was simply the ingredient in title. That’s not necessarily a bad thing, and their bravery to offer exotic flavors should be commended, but if you wanted a bitter or salty ice cream your choices were almost nonexistent. Even the titled “70% chocolate” ice cream is quite sweet. and there were no tart ice creams whatsoever when I visited.
The quality of all of their ingredients are superb and the texture their machine Zelda creates is smooth and creamy. Really more of a Gelato shop without the pretense of Italian culture, Gelato keeps at a warmer temperature than ice cream and using less milkfat has a denser and far richer flavor to it. The problem with Gelato is that it must be stored at 30 degrees F unlike regular ice cream which happily stays creamy in normal freezer temperatures of –10 to 0 Degrees F. So real Gelato can not be practically stored and sold at your supermarket.
3.95 a scoop is a small price to pay for perfection, and the rotation of flavors will keep me coming back to LA creamery for a long time.
You think they used imitation vanilla or real pods?
Good question. I’m confident they used vanilla extract. Whether they used the shavings from vanilla pods I don’t think so, I think I would have remembered the flecks in the ice cream.