Toscanini's Ice Cream
The best part about traveling is ice cream. Seeing family and friends is cool or whatever, but nothing gets me quite as jazzed up as trying out another city's local scoop shops. The other weekend I visited Brett in his new home in Cambridge, MA. The week leading up to the visit I would text him and say, "What are our plans for the weekend? Where are we going to get ice cream?" Of course, most people don't put as much time and emotional labor into pursuing ice cream, so I ended up doing an investigation of local scoop shops all on my own. I was incredibly pleased to discover Brett lives close to a scoop shop considered by many to be the best ice cream in Boston! After drooling, and of course, agonizing, over their flavor list for a week, we made the trek with my friend Lizzie, who also lives in the Boston area, over to Toscanini's on Saturday afternoon. The line for ice cream was almost out the door, but luckily, there were many employees and the line moved quickly.
From perusing the online menu, I was intrigued by the flavor called "B3." Upon arrival to the store, I discovered this flavor is brown butter, brown sugar, and brownies. The other flavor that caught my eye was khulfee. What exactly is khulfee? Well Kulfi is a frozen dairy dessert from the Indian subcontinent made by evaporating, through slow cooking, sweetened and flavored milk, and then freezing it. So basically creamier, denser ice cream. Noms. Traditional flavors of kulfi include rose, mango, saffron, cardamom, and pistachio. Khulfee ice cream at Toscanini's is obviously inspired by this frozen dairy dessert, and is cardamom ice cream with almonds and pistachios.
Both of these flavors were superb. The base of the B3 was buttery and sweet, with a hint of burnt flavoring, which tied all of the elements together. The brownies were ginormous, chewy, and dense. This flavor was incredibly unique and totally delicious.
The khulfee was also great. The cardamom base was strong, and also creamy and sweet. The pieces of pistachio and almond were small and they added some depth to the flavor of the cardamom. Interestingly, and I'm not exactly sure what about it was so great, but the B3 and khulfee flavors tasted fantastic together.
Lastly, the texture of this ice cream was dense and creamy, and also quite airy. There was so much pull to this ice cream it was difficult to get an isolated bite with your plastic spoon without picking up the whole scoop!
Overall, I was quite please with my Toscanini's experience and can't wait to go back. Is it the best ice cream in the world, as the NY Times has claimed? There is only one way to find out: try all of the ice cream in the world!
The B3 is on the top and khulfee on the bottom!
From perusing the online menu, I was intrigued by the flavor called "B3." Upon arrival to the store, I discovered this flavor is brown butter, brown sugar, and brownies. The other flavor that caught my eye was khulfee. What exactly is khulfee? Well Kulfi is a frozen dairy dessert from the Indian subcontinent made by evaporating, through slow cooking, sweetened and flavored milk, and then freezing it. So basically creamier, denser ice cream. Noms. Traditional flavors of kulfi include rose, mango, saffron, cardamom, and pistachio. Khulfee ice cream at Toscanini's is obviously inspired by this frozen dairy dessert, and is cardamom ice cream with almonds and pistachios.
Look at the giant brownie chunk!
Both of these flavors were superb. The base of the B3 was buttery and sweet, with a hint of burnt flavoring, which tied all of the elements together. The brownies were ginormous, chewy, and dense. This flavor was incredibly unique and totally delicious.
The khulfee was also great. The cardamom base was strong, and also creamy and sweet. The pieces of pistachio and almond were small and they added some depth to the flavor of the cardamom. Interestingly, and I'm not exactly sure what about it was so great, but the B3 and khulfee flavors tasted fantastic together.
Lastly, the texture of this ice cream was dense and creamy, and also quite airy. There was so much pull to this ice cream it was difficult to get an isolated bite with your plastic spoon without picking up the whole scoop!
Overall, I was quite please with my Toscanini's experience and can't wait to go back. Is it the best ice cream in the world, as the NY Times has claimed? There is only one way to find out: try all of the ice cream in the world!
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