Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
We all scream for déjà vu
New ice cream shop has the feel of an old one
Clockwise from top: strawberry with chocolate chunks, Cookie Munster, Me So Hungry, blue raspberry ice.
The Ghirardelli Chocolate Company was due to reopen this week after a long renovation, but it left a Gaslamp Quarter in need of ice cream heading into summer, and now Ghiradelli returns to find fresh competition. Cali Cream Homemade Ice Cream recently opened around the corner on Market between Fourth and Fifth, in what used to be a hookah lounge. You might not know it is there except for a temporary banner out front, but I suspect it’s only a matter of time before lines are forming.
Cali Cream doesn’t resemble Ghirardelli, but it does ring familiar. A couple months ago I visited the Encinitas shop, Handel’s Homemade Ice Cream, where I waited over 20 minutes to gorge on some extremely gratifying, made-in-house ice cream.
Watch the ice cream space this summer.
This new spot seemed almost an exact replica. You may sample a long list of unusual ice cream flavors; served in a choice of cone, waffle cone, waffle bowl, chocolate dipped waffle cone with sprinkles, etc.; and there’s a little room in back where they make the ice cream, only a few feet away from where you eat it.
Sure enough, Cali Cream is owned and operated by the same folks as the Encinitas Handel’s, and they basically brought its winning formula downtown. That includes the many, many distinctive flavors. After trying nearly a dozen including the likes of matcha green tea and raspberry ice cream with chocolate truffles, I couldn’t settle on one or two, so I ordered a four scoop sampler.
There was strawberry with chocolate chunks, and the irresistible Me So Hungry, a malted vanilla ice cream with caramel and fudge ribbons and chocolate covered pretzels. I tried a vegan scoop, blue raspberry, which wasn’t so much vegan ice cream than somewhere between a sorbert and snow cone. Last but not least was Cookie Munster, a blue vanilla ice cream with chunks of Oreos and Chips Ahoy cookies.
Just like at Handel’s, the real winning component was texture; the shop’s ability to keep fresh ice cream at an ideal temperature gives every scoop creamy allure. Let’s not call it artisanal ice cream though. I don’t think you can call something artisanal if it’s dyed blue and crammed full of Nabisco cookies.
Here's something you might be interested in.
We all scream for déjà vu
New ice cream shop has the feel of an old one
We all scream for déjà vu
New ice cream shop has the feel of an old one
Clockwise from top: strawberry with chocolate chunks, Cookie Munster, Me So Hungry, blue raspberry ice.
The Ghirardelli Chocolate Company was due to reopen this week after a long renovation, but it left a Gaslamp Quarter in need of ice cream heading into summer, and now Ghiradelli returns to find fresh competition. Cali Cream Homemade Ice Cream recently opened around the corner on Market between Fourth and Fifth, in what used to be a hookah lounge. You might not know it is there except for a temporary banner out front, but I suspect it’s only a matter of time before lines are forming.
Cali Cream doesn’t resemble Ghirardelli, but it does ring familiar. A couple months ago I visited the Encinitas shop, Handel’s Homemade Ice Cream, where I waited over 20 minutes to gorge on some extremely gratifying, made-in-house ice cream.
Watch the ice cream space this summer.
This new spot seemed almost an exact replica. You may sample a long list of unusual ice cream flavors; served in a choice of cone, waffle cone, waffle bowl, chocolate dipped waffle cone with sprinkles, etc.; and there’s a little room in back where they make the ice cream, only a few feet away from where you eat it.
Sure enough, Cali Cream is owned and operated by the same folks as the Encinitas Handel’s, and they basically brought its winning formula downtown. That includes the many, many distinctive flavors. After trying nearly a dozen including the likes of matcha green tea and raspberry ice cream with chocolate truffles, I couldn’t settle on one or two, so I ordered a four scoop sampler.
There was strawberry with chocolate chunks, and the irresistible Me So Hungry, a malted vanilla ice cream with caramel and fudge ribbons and chocolate covered pretzels. I tried a vegan scoop, blue raspberry, which wasn’t so much vegan ice cream than somewhere between a sorbert and snow cone. Last but not least was Cookie Munster, a blue vanilla ice cream with chunks of Oreos and Chips Ahoy cookies.
Just like at Handel’s, the real winning component was texture; the shop’s ability to keep fresh ice cream at an ideal temperature gives every scoop creamy allure. Let’s not call it artisanal ice cream though. I don’t think you can call something artisanal if it’s dyed blue and crammed full of Nabisco cookies.
Comments