ice cream

Hi B3ear Ice Cream

Published on March 5, 2017March 5, 2017 by The Crimson CraveLeave a comment

by Caroline Gentile ’17

This past summer, my Instagram feed was flooded with pictures of rolled ice cream posted by friends interning in San Francisco and New York. Fueled by my novel ice cream FOMO, I searched for a place in Boston that offered rolled ice cream for me to try, but at the time, could not find anything. Finally, at the end of the summer of 2016, Hi B3ar fulfilled my rolled ice cream dreams and opened in Allston (147 Brighton Ave.).

The owner of Hi B3ar also owns nearby Mala Restaurant, and hopes “to give everyone a hot spicy taste then a cold, sweet taste for dessert.” Hi B3ar certainly delivers on the promise of a cold, sweet treat. The shop has 10 different offerings of rolled ice cream, with flavors varying from coffee to chocolate to berry to mango, all for $6.95 plus tax.

My ice cream buddy and I opted to try the First Kiss, which had strawberries, graham crackers, and chocolate sauce, and the Cookie Monster, which had Oreos. We watched in awe as the server poured a creamy liquid onto the cold surface, sprinkled on our desired toppings, and skillfully manipulated the mixture until it resembled perfect rolls.

When we were finally handed our bowls of rolled ice cream, we dug in immediately. While the cold surface had allowed the liquid to take on the perfect rolled shape, it made the ice cream far too cold to taste anything at first. After waiting a few minutes for it to thaw, we gave it another shot. Still, the ice cream seemed to lack flavor, and had a bit of an egg-y aftertaste. It was a generous serving of ice cream, but for $6.95, we had both expected better tasting ice cream.

Though I am certainly glad Hi B3ar has brought rolled ice cream to Boston, I found their ice cream to be lackluster in taste. That being said, the experience of watching the ice cream get rolled up in front of me was worthwhile in itself, and so if you want to try something new, I encourage you to give Hi B3ar a chance!

Ice cream + Donut = A Double Chin Specialty

Published on February 14, 2017 by The Crimson CraveLeave a comment

by Audrey Thorne ’19

Upon walking into what appeared from the outside a tiny store, I was excited by the vast and chic interior. Toting a wooden bench swing, almost lantern-like lights, both low and high tables, and an open connection to the bakery next door, the space is stunning.

When asked what flavours were available for their ice cream donut sandwiches the man at the counter handed me a menu of the four donut sandwiches offered and informed me that the red velvet had run out. That meant that made my choice easier. Now I was stuck between three options instead of four. Though the image of the Galaxy was visually stunning, I finally decided to get the Nutella and the Matcha. I ordered one of each to go.

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I tried the Nutella first. The flavour was reminiscent of a dark hot chocolate and had an overall smooth consistency. There were no surprises to the bite. The chocolate donut matched the chocolate ice cream. The rainbow sprinkles on top gave it a bit of texture. It was not too sweet.

Next I tried the Matcha. The first thing that hits me in the strong matcha flavour from the matcha powder topping the donut. The vanilla ice cream complements the matcha donut well. The donut is moist and the matcha powder is delectable. It is sweeter than the Nutella and more unique. The more I eat it, the more I want.

As far as ice cream donut sandwiches go, I have reached the verdict that the two together are exponentially better than either alone. They’re my favourite couple this Valentine’s Day.

Nothing Like Ice Cream From Home

Published on November 9, 2015November 9, 2015 by The Crimson CraveLeave a comment

by Allison Yan ’19

What makes some ice cream better than others?

Since arriving at Harvard, I’ve realized that Cantabrigians, and Bostonians at large, sincerely appreciate their ice cream. JP Licks is a staple, a place that locals and college students alike frequent, even when the weather dips. Lizzy’s is a less bustling, more intimate alternative to JP Licks. And then there’s the lovely Toscanini’s, for the rare few who find the time to trek to Central Square.

I’m proud to say that I’ve tried them all by now. But it’s just not the same as ice cream back home.

Cincinnati, Ohio is home to many things: an average baseball team, a slightly above-average football team, and, most importantly, Oprah Winfrey’s favorite ice cream. You read that right. Cincinnati is home to Graeter’s ice cream. Many of my fondest childhood memories are from post-event treats to Graeter’s, where I would shamelessly indulge in black raspberry chocolate chip ice cream sundaes (those were my mom’s favorite, so they had to be my favorite as well). She was very particular about her sundaes, and so was I: one scoop of black raspberry chocolate chip with whipped cream, nuts, and black raspberry syrup. She always went for a maraschino cherry on top. I never liked the taste of maraschino cherries, but since I always appreciated the aesthetic the cherry added, I would get one as well.

Of course, my love for Graeter’s went beyond just visits to the ice cream confectionary for those sumptuous sundaes. There were rarely times when we didn’t have pints of black raspberry chocolate chip ice cream in our freezer. Post-dinner desserts always consisted of our trusty ice cream in a Graeter’s waffle cone.

There is just something unique about Graeter’s ice cream that can’t be beat by the ice cream shops here. The way the ice cream melted in your mouth so you could chew on large chunks of chocolate chips, the heady thickness of the ice cream that would trump soft serve any day, the extra sweet flavor that made it clear that you were partaking in a special indulgence rather than some faux-healthy dessert.

In my first months here, I felt like I missed Graeter’s almost as much as I missed my family. There’s a lot that goes into good ice cream, really. The richness of the texture, the presence of yummy extras (namely, chocolate), and, of course, the memories associated with the ice cream.

Anyone who wants to contest my claim that Graeter’s is the best should take me to JP Licks to prove otherwise.

Basia’s Scoop (#3: Christina’s)

Published on October 23, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

There is a Cambridge debate over ice cream: Toscanini’s vs. Christina’s. Central Square vs. Inman. Cocoa pudding vs. chocolate mousse (below left, along with cactus pear, right).

A couple weeks ago I went to Toscanini’s, and this week I tried Christina’s.

Starting with location, Christina’s takes it. Just 10 minutes down the road from CGIS, I wondered why I didn’t go to Inman more often. Fun restaurants (including Punjabi Dhaba serving great cheap Indian food), cute shops, and a branch of the always amazing 1369 Coffee House.

Walk inside and Christina’s has a completely different vibe. Whereas Toscanini’s feels almost hipster—minimalist décor, flavors written in chalk, people coding over ice cream—Christina’s feels like an institution. This is not a shop designed to impress; rather meant to let the flavors speak for themselves.

The range of flavors at Christina’s is impressive and there is an excellent combination of standard favorites with creative offerings. There’s maple walnut, black raspberry, rum raisin, and pistachio. But also Adzuki bean, banana cinnamon and Khulfi.

Some of the flavors were amazing; some were less impressive. The butter almond was fantastic, but after a few bites I realized the peanut butter chip wasn’t one to order again. Cactus pear sorbet? Such an interesting option (and color). But while yummy initially, it was just too sweet and left me with a taste of pure sugar. The chocolate mousse is fantastic (better than Toscanini’s cocoa pudding in my opinion) and their chocolate chip cookie dough is great (as all chocolate chip cookie dough flavors are).

My best advice is to taste before you buy (and taste extensively). Depending on what flavor you order, you will leave with an entirely different impressive of Christina’s. Find the right flavors and this might be your favorite Cambridge ice cream.

You can also find Christina’s at the weekly Farmer’s Market in the Science Center. Albeit serving just a few options, the mobile Christina’s is great way to try the ice cream closer to campus.

Toscanini’s vs. Christina’s. I’d have to say that I come out of the side of Toscanini’s. But when we’re talking about good ice cream, why would we even have a debate? The more good ice cream options, the better.

Harvest Heaven

Published on October 23, 2015October 23, 2015 by The Crimson Crave1 Comment

by Allison Yan ’19

Sometimes, after a grueling day of classes and office hours, all you need is a good dinner to make everything better. Annenberg definitely came through Thursday night with the New England Harvest dinner, presented as a precursor to National Food Day on October 24^th. The menu, consisting of Maine lobster bisque, mussels in white wine and local marinara, and gnocchi with sage brown butter and diced butternut squash, to name a few, seemed like items off the menu of a cozy restaurant that I could bring my parents to for Parents’ Weekend. In short, my taste buds have never been so satisfied with an Annenberg dinner.

I decided the best way to go about the fare was to sample a bit of everything. I greedily loaded one plate with herb roasted all-natural chicken hailing from New York, scalloped potatoes from Maine, and mussels. Before I sat down, I told myself I would be rational about this and not force myself to stomach everything if I was full, but I cleared my plate quickly. The chicken was juicy and richly flavored, with just the right amount of saltiness. The potatoes were surprisingly soft and easy to bite into,. Eating the chicken and potatoes in little bites back and forth was such an amazing combination. I finished that plate by nibbling on the mussels I had scooped up, and was pleasantly surprised to find that the general positive opinions on New England seafood were true. The mussels were tangy and chewy, and balanced the hearty taste of the potatoes and chicken well.

My second plate consisted of Maine-based tomatoes, which I paired with the dining hall’s rice (a surprisingly good compliment to the tomatoes!) The tomatoes were fresh and well-cooked, bringing together the natural sweetness of the fruit with the salty flavorings.

I finished off my cafeteria quest with a bowl of lobster bisque soup and a breadstick. In all honesty, I nearly wept when I found that the breadstick was soft and warm – it was the best side to the bisque soup, which was one worthy of New England restaurants anywhere. It was creamy without being too thick, and definitely not too watery. I complemented the soup and breadstick, and everything prior, with a generous serving of warm apple cider.

The food doesn’t end there: in the Annenberg seating area were more options that I couldn’t resist. After cleaning my two plates and soup, I went for the wonderful spread of crackers and cheddar, pepper jack, and goat cheeses. The cheese was filling and a classy, appreciated additions to such a hearty meal. The freshly made gnocchi I went for after was equally great, and a total treat for my taste buds. I told the kind chef who was scooping the gnocchi that I was so full, but would love to try the gnocchi for the Crimson Crave, so he scooped a tiny bit (re: two little pasta pieces) for me. After I took my first bite, it was all over: I asked for a full serving. The gnocchi was a treat, far superior to the daily Annenberg pastas, with the perfect amount of butter and squash to balance the pastas.

Finishing off my extensive yet great meal was a sundae bar with Richardson’s Dairy Ice Cream. The sundae bar was just as extensive, boasting creamy and textured ice cream and a variety of toppings to satisfy anyone’s sweet tooth. I had one scoop of butter and one scoop of vanilla ice cream, lightly topped with caramel syrup. The ice cream had a firm yet creamy consistency that definitely surpassed typical soft serve. It all goes to show that Massachusetts knows how to do their ice cream.

My Annenberg dinner was a blessing and a truly great day to relax from a long day. While I’m probably just as uninformed about National Food Day and what it means, I’m now very informed about the godsend that is HUDS’ New England Harvest dinner. I’m looking forward to it in the years to come.

“Fall” In Love: With Everything Pumpkin

Published on October 19, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

When I was four, pumpkin was my least favorite vegetable. It has since become one of the best; a seasonal flavor I can’t pass up. Pumpkin chai latte, pumpkin spice, and the classic pumpkin pie – I can eat those all day long. So this weekend, I made it my mission to go to three different eateries and try out their pumpkin-themed desserts.

Every day is J.P. Licks Day. Above is a waffle cone with pumpkin custard and white coffee chunk.

My first stop was, of course, at J.P. Licks. Its location right across from the Yard is both a blessing and a curse; whenever I want ice cream, I don’t have to walk far to get some, but its closeness always tempts me every day.

I had a small in a waffle cone of two of J.P. Licks’ Flavors of the Month: pumpkin custard and white coffee chunk. The white coffee chunk was a delicious blend of coffee and chocolate – two things that I can never resist. The pumpkin custard was good, but I felt like the pumpkin flavor wasn’t strong enough.

Then, I walked over to Tealuxe to have some fall-themed tea and tea cake. I had the chaider, a blend of hot apple cider and cinnamon chai. It definitely warmed me up from the cold weather outside. But, I saved my Pumpkin Tea Cake to eat at my next stop:

Also located at 0 Brattle St., Sweet has simply amazing cupcakes that everyone should try.

Sweet, a cozy bakery filled with some of the best cupcakes I’ve ever had, ended my day on a high note. They had a nice variety of fall-themed desserts, and at least three different kinds of pumpkin flavored cupcakes. I ordered the pumpkin pie cupcake, and relished every bite of it.

Tealuxe’s Chaider and Pumpkin Tea Cake & Sweet’s Pumpkin Pie cupcake.

The pumpkin is one of fall’s greatest classic flavors, and my mission to find delicious pumpkin-flavored desserts clearly demonstrates why it remains popular season after season.

“Fall” In Love: A New Series About Uniquely Fall Food and Drinks

Published on October 17, 2015October 17, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

The breeze is blowing, the leaves are taking on lovely red and gold hues – and the delicious scent of cinnamon and pumpkin are wafting in the air. Autumn has finally arrived, and with it are new, seasonal food and drinks.

Pumpkin Spice, Apple Cider, and Caramel Apple are only a few of the numerous flavors that are available only during the fall. And I’m going on a mission to try as many seasonal pastries, drinks, ice cream, cakes, pies, anything and everything that I can – and fall in love with each and every one of them.

Autumn is definitely my favorite season. The weather is in the perfect balance of hot and cold, and fall fashion is indisputably the best fashion. Coats, booties, tights, scarves – the possibilities and outfits are endless.

But most of all, the fall-specific menus many restaurants and cafes have makes autumn the real winner. The only detraction is that these foods are available only during a few months of the year. But, this exclusivity might be what makes Pumpkin Spice – and all the other fall flavors – impossible not to love.

Basia’s Scoop (#2: Toscanini’s)

Published on October 13, 2015October 13, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

This is the best ice cream within walking distance. There is no debate on this. Every flavor I’ve tried has been wonderful. The coffee is delicious too; and what could be a better study combination than ice cream and coffee? And speaking of studying, Toscanini’s is what might sound like a contradiction: a studying ice cream shop. I aim to have tried all the flavors before I graduate (and with my rate of ice cream consumption, this goal appears quite likely.)

Toscanini 2 — Photo taken by John Phelan, via Wikimedia Commons.

It is true that Toscanini’s is farther than Harvard Square. It is true that it is far enough that you could even take the T. But going to Toscanini’s isn’t just about getting ice cream; it’s an occasion. (An occasion that I take advantage of much too often.) And while it may be more of a schlep, it is completely worth it.

To demonstrate how many times I have been to Toscanini’s, I can tell you all of the amazing flavors from personal experience. Ginger snap molasses, coffee, cocoa pudding, chocolate #3, cookie dough, butter almond, Aztec chocolate…the list could go on and on. And now serving soft serve, Toscanini’s has something for every ice cream lover.

But I must talk about one flavor in particular: the Toscanini’s flavor. B3 is pretty much everything you could ever want in an ice cream flavor: brown butter, brown sugar, and brownie bits. It is decadent (a kiddie cup—micro cup in Toscanini’s speak—is more than enough), creamy, and absolutely delicious.

My most recent Toscanini’s excursion was motivated by an upcoming paper. A paper that I really didn’t want to write. And what better excuse to take the trek down Mass Ave than for an ice cream-incentivized study break.

I got the chocolate chip, which might seem a bit boring, but it is absolutely fantastic. Toscanini’s flavors taste exactly like their name. They taste as though were just made (and with rotating flavors, this is often the case). Their vanilla is so creamy, and their chocolate chips (more like chocolate chunks) are like a high-end chocolate bar.

Unlike a typical cream store, Toscanini’s has more of a coffee shop vibe. Quiet but not too quiet, lots of students, good lighting, and most importantly, the presence of great food and drinks. I’ve been for birthdays, for days when I just need a good cup of ice cream, and most often, I’ve been when I just need to get off-campus to study.

My paper is now complete and I cannot wait for the next excuse to make the journey to get my favorite Cambridge ice cream.

Note: Basia will be publishing a Best of Boston Ice Cream series – check back for more next week!

Basia’s Scoop (#1: Lizzy’s)

Published on October 5, 2015October 5, 2015 by The Crimson CraveLeave a comment

by Basia Rosenbaum ’18

Birthdays, a post-exam treat, summer nights. All perfect occasions for the best dessert there is: ice cream.

Ice cream and I have had a serious relationship since childhood (my mom even has compromising photos of my face smeared in chocolate to prove it). Vacations always include multiple trips to determine the best ice cream. High school was filled with nightly ice cream breaks. So, of course, ice cream was a priority when I came to Harvard. Check Crimson Crave weekly to see some of my favorites.

You can’t beat the Lizzy’s location. And creative flavors are a plus—bringing out the inner child in all of us with chocolate cookie dough (because isn’t that the problem everywhere else—who wants vanilla cookie dough?) I went full childhood adding rainbow sprinkles on top and it was delicious.

Lying underneath: half chocolate cookie dough, half Columbian Fudge Avalanche

But Lizzy’s is one of those places where tasting matters. Ask for a sample, ask for two, because there are ways you can go wrong. The Columbian Fudge Avalanche (coffee with fudge and walnuts) was a great ‘everything but the kitchen sink’ kind of flavor. But I could have done without the Charles River Crunch (chocolate with almond toffee).

In the spirit of Ben and Jerry’s-esque fun and creative flavors, Lizzy’s is a valuable asset to the Harvard Square ice cream scene. Look for the adorable cow mascot and grab a scoop.

Note: Basia will be publishing a Best of Boston Ice Cream series – check back for more next week!

Behind the Counters of J.P. Licks

Published on September 20, 2015September 20, 2015 by The Crimson CraveLeave a comment

by Angela Yi ’19

One does not simply go to Harvard and never visit J.P. Licks. Conveniently located in Harvard Square, this famous ice cream store is a favorite of many Harvard students – and Sabrina Yates (Harvard ‘19) is no exception.

Sabrina began working at J.P. Licks on September 5^th because she loves being busy. And the extra cash to support her love for eating out and shopping – and not to mention the 50% discount on ice cream all employees of J.P. Licks receive – certainly doesn’t hurt, either. And today, she gave us an exclusive insider look at what goes on behind the counters of J.P. Licks.

What is the most annoying thing that customers do?

When people come in, and they just try a lot of flavors – one girl came in and tried three flavors and then just left without ordering anything. That’s problematic. And yesterday, someone came in and ordered a large with two toppings. And then when he checked out, he changed his mind and said he didn’t want it. That’s obnoxious, too, when you do that after we make an entire ice cream for you.

Is there a secret menu?

No, but we have so many interesting delicacies that are unique to the J.P. Licks family that there’s no real need for a secret menu.

But are there certain combinations of ice cream flavors and toppings that aren’t well known but definitely should be tried?

Everything’s good! Yesterday, I had oatmeal hard yogurt with caramel, and it was so good. No one eats it, but it’s so good that I just have it all the time.

Is there anything at J.P. Licks that you would never try?

Rum Raisin. If you like alcohol, just drink alcohol. Don’t eat ice cream flavored like alcohol.

What is it like working at J.P. Licks?

Working at J.P. Licks is a rewarding experience because you always make people happy. Except when there’re bratty kids, but that’s a different story. And my coworkers are cool and fun to talk to when there’s a lull in the service.

Apple Crips and Cookies ‘n’ Cake Batter, with almond topping.

What does J.P. Licks really emphasize?

We really emphasize on making the customer happy. If someone has a nut allergy, we go in the back and get out a new spoon to scoop up the ice cream for them. All of our stuff is also made locally, so it’s only in the Boston-Cambridge area.