|
|
Post by aleung1218 on Aug 12, 2013 15:37:02 GMT -5
What do you guys prefer on the spot at a parlor/shop fresh (not talking about pints)?
I've been consuming more and more gelato recently, especially with so many decent gelato spots around NYC. I've gotta admit, the flavors are much more potent, calories are lower too. Gelato is probably better for cutting too. The downside is no mix-in/lack of mix-ins obvs.
What do you guys prefer?
|
|
|
|
Post by thesolution on Aug 12, 2013 16:27:55 GMT -5
What do you guys prefer on the spot at a parlor/shop fresh (not talking about pints)? I've been consuming more and more gelato recently, especially with so many decent gelato spots around NYC. I've gotta admit, the flavors are much more potent, calories are lower too. Gelato is probably better for cutting too. The downside is no mix-in/lack of mix-ins obvs. What do you guys prefer? Ice Cream, Gelato from a soft literally melts in a heart beat, and is much lighter, But again this comes down to personal preference. |
|
|
|
Post by The Ice Cream Informant on Aug 13, 2013 10:20:10 GMT -5
I'm still an ice cream guy at heart, but some gelato shops are damn good.
Like you said, if you're a mix-in junkie, gelato just hasn't found a way to compete yet.
|
|
|
|
Post by sugarfueledbeast on Aug 13, 2013 22:55:16 GMT -5
No preference. Ice cream and gelato are both amazing for slightly different reasons. And I do like that gelato is a little better nutritionally.
Actually, my mom has always had a fondness for frozen custard, so wherever we lived when I was a kid, she'd find one and take me and my brother there for extra-special treats. So yeah, any frozen dessert is fine with me as long as it's good quality.
|
|
robboe
Junior Member
Posts: 96 
|
Post by robboe on Aug 14, 2013 14:26:45 GMT -5
Gelato places tend to be more adventurous when it comes to experimental flavors. Obviously there are exceptions to this, but generally speaking.
|
|
|
|
Post by sugarfueledbeast on Aug 14, 2013 17:10:10 GMT -5
Gelato places tend to be more adventurous when it comes to experimental flavors. Obviously there are exceptions to this, but generally speaking. Really? I'd say the opposite. Which gelato places are you going to, and what flavors have you had? |
|
|
|
Post by pixel8tryx on Aug 15, 2013 15:01:34 GMT -5
I love gelato... I love the texture and the intense flavors, but lately I've been happy with Talenti at home. There are several gelatarias here, but the next 2 places I must hit are ice cream... Top Pot Doughnut's ice cream with doughnut pieces and Cupcake Royale's cupcake ice cream. I love any kind of cake as a mix-in so I'm really looking forward to his.
|
|
|
|
Post by The Ice Cream Informant on Aug 15, 2013 16:40:20 GMT -5
I love gelato... I love the texture and the intense flavors, but lately I've been happy with Talenti at home. There are several gelatarias here, but the next 2 places I must hit are ice cream... Top Pot Doughnut's ice cream with doughnut pieces and Cupcake Royale's cupcake ice cream. I love any kind of cake as a mix-in so I'm really looking forward to his. Both of those flavors sound incredible. I'm a sucker for cake or doughnuts in ice cream. |
|
robboe
Junior Member
Posts: 96
|
Post by robboe on Aug 16, 2013 12:14:26 GMT -5
Gelato places tend to be more adventurous when it comes to experimental flavors. Obviously there are exceptions to this, but generally speaking. Really? I'd say the opposite. Which gelato places are you going to, and what flavors have you had? Excluding Oddfellows and maybe Chinatown ice cream factory, it tends to be the gelato places that will try (and succeed) with things like rosemary gelato etc. Il Lab is a good example. |
|
|
|
Post by pixel8tryx on Aug 18, 2013 10:55:23 GMT -5
I love gelato... I love the texture and the intense flavors, but lately I've been happy with Talenti at home. There are several gelatarias here, but the next 2 places I must hit are ice cream... Top Pot Doughnut's ice cream with doughnut pieces and Cupcake Royale's cupcake ice cream. I love any kind of cake as a mix-in so I'm really looking forward to his. Both of those flavors sound incredible. I'm a sucker for cake or doughnuts in ice cream. My choices would be easier if it was only two flavors. Top Pot Doughnuts has: Apple Fritter, Salted Caramel, Espresso Chip, Strawberry, Danish Vanilla Bean, Double Trouble Chocolate, Maple Bar and Valley Girl Lemon Sorbet. I think I'll try the first two. They use a Snoqualmie Ice Cream base, as do several in town. Reportedly made from scratch, Cupcake Royale has a long list of flavors. I'd probably be thread jacking to list them all here.  I think I'm going for the Salted Caramel and Red Velvet from their "Cupcakes & Cream" range. Their "Bakeshop Inspired" range still has me scratching my head, but I think I have to start with "Whiskey Maple Bacon Crack".  None of the gelato places downtown are that adventurous flavor-wise (unfortunately). |
|
|
|
Post by aleung1218 on Aug 18, 2013 20:29:32 GMT -5
What do you guys prefer on the spot at a parlor/shop fresh (not talking about pints)? I've been consuming more and more gelato recently, especially with so many decent gelato spots around NYC. I've gotta admit, the flavors are much more potent, calories are lower too. Gelato is probably better for cutting too. The downside is no mix-in/lack of mix-ins obvs. What do you guys prefer? Ice Cream, Gelato from a soft literally melts in a heart beat, and is much lighter, But again this comes down to personal preference. I think it depends on the Gelato, most gelato melt faster, but some of the best gelato I have had, tastes much denser/heavier than ice cream but less creamy. IMO, good gelato is always better than good ice cream. From my experience good gelato melts just as fast as ice cream, but is denser and more potent. There's no reason why gelato's can't have mix ins, but having large mix-ins takes the attention away from the gelato more. I find that I don't mind having smaller mix-ins, as long as they make it up in quantity/frequency. |
|
I think I'm going for the Salted Caramel and Red Velvet from their "Cupcakes & Cream" range. Their "Bakeshop Inspired" range still has me scratching my head, but I think I have to start with "Whiskey Maple Bacon Crack". 