Welcome to Ice Cream Sunday at New Amsterdam Market (my post for Serious Eats).
There were supposed to be ten ice cream stands. But I counted 11! I wonder who slipped at the last minute? The more the merrier. Most vendors were so generous with samples so I would up eating multiple flavors from each one. Can’t complain.
Tri-Star Strawberry from the boys at Dream Scoops.
Steve’s Ice Cream brought a ton of flavors…
…the Wölffer Rosé Sangria Sorbet was my favorite. (I love <a href="http://static.squarespace.com/static/51895797e4b07dc9727307ce/518957d3e4b04dec96da1667/51895800e4b04dec96da1bc6/1337379055000/#img in our fridge during summer, we have at least three bottles at any given time).
The girls of Luca and Bosco…
…a scoop of their Drunk and Salty Caramel…
…and Goat Cheese with Blueberry Swirl.
Fany Gerson of La Newyorkina is about the coolest person on earth. Also helps that everything she makes is delicious. We tasted a spicy, salty mole (!!) ice cream…
…and then walked away with a scoop each of the Vanilla Crema with Donut Peaches and Apricots and Lime-Chia Ice Cream.
Il Buco Alimentari e Vineria is gelato heaven (though for loyalty reasons if I had to pick ONLY ONE gelato shop to love forever in NYC…it would be L’arte del Gelato).
Bitter Almond with Roasted Apricots (genius!) and Plum-Lavender Sorbet.
Next stop, Esca!
Strawberry-Wild Fennel and Goat’s Milk Stracciatella.
I wasn’t sure if Pierre would make it through all the ice cream (he’s not a dessert guy), but he was an excellent sport. He was in charge of cone-holding and ticket-giving. I was in charge of cone-eating and picture-taking.
Most vendors had four different ice cream flavors. Rouge Tomate had seven!
Dulce de Leche-Marzipan, and Goat’s Milk and Brown Sugar. There were so many variations on goat’s milk ice cream…we had four different types by the end of the day.
They had two flavors. First, this Sungold Tomato-Nectarine Sorbet. How can a sorbet be so creamy?? Amazing.
The second flavor was called The Fowl Triple. See the eggs in the basket? Three types…
….transformed into three batches of Sweet Cream Gelato, each made with a different egg. Duck, Ostrich, and Quail. I thought that was the coolest thing ever.
Then off to Early Bird Cookery where we ate Hay Ice Cream and a Garden Sorbet made from beets, tomatoes, and blackberries.
Two more stops to go! Marlow & Sons.
Goat’s Milk Ice Cream and Cantaloupe Sorbet. They had to serve the sorbet in a cup because it was too delicate to scoop into a cone.
And at Van Leeuwen Artisan Ice Cream…
…Frozen Greek Yogurt with Raspberry Compote and Fresh Nectarine Sorbet.
Needless to say, we went out for dim sum at Dim Sum Go Go right after that last scoop.
Savory, steaming cheong funn, sticky rice with mushrooms and lup cheong, fried turnip cakes, and those bean curd rolls with pork.