![]() Pro tip: a split scoop doesn’t cost any extra and lets you try generous portions of two flavors, ideally in a crisp waffle cone. But our all-time favorite is the marionberry crisp, a mascarpone base with a berry swirl and crisp oat clusters. The aptly named Better than Therapy combines bright, tangy lemon curd base with gluten-free ginger cookies. Kids and adults alike can take comfort in the sea salt cookie dough flavor that pairs plentiful, mini chocolate chip–loaded fluffy dough with delightfully simple sweet cream base-we’d venture to say it’s more dough than ice cream. While Portland is famous for its eccentric ice cream flavors à la Salt & Straw’s Halloween pig’s blood and Thanksgiving turkey scoops, Cloud City leans more nostalgic, with gentle touches of cheffiness. The banana pudding sundae is an always-on-offer staple, complete with Nilla wafer cookies and gooey banana cream, but the seasonal specials like toasted coconut or peanut butter Oreo will keep you on your toes and ready to come back for more. Get your cone, filled with chocolate ganache at the bottom (take that, Drumstick!) and dusted with your choice of strawberry, matcha, chocolate-malt, espresso, or even beet powder-and add a chocolate cowboy hat if you’re feeling extra yeehaw. But Cheese & Crack is anything but plain. There’s only one flavor of soft serve at this hybrid wine shop–snack stop–ice cream parlor, and that is vanilla. 1454 NE Prescott St -KCH Southeast Cheese & Crack Varieties, mostly rooted in nostalgia, change every two weeks, from blood orange creamsicle to strawberry shortcake. Act quickly when you find a favorite flavor. ![]() They make the custard stiff and rich, and because the structure comes from eggs rather than sugar, the resulting treat is a little less sweet than you’ll find at other shops. ![]() The key to Cornet’s custard? Egg yolks, which technically prevent it from being called ice cream because there are a whopping six yolks in every pint. On Saturdays and Sundays, you might find Pomeroy herself scooping up three frequently rotating flavors into chic, stiletto-like Italian gelato cones the rest of the week, you’ll have to settle for pints from the freezer. Though Naomi Pomeroy’s restaurant-market hybrid Ripe Cooperative is no more, the well-loved frozen custard that she and business partner Mika Paredes make lives on as Cornet Custard, a pint shop and pop-up scoop spot at quaint flower shop Colibri. Image: Courtesy Naomi Pomeroy Cornet Custard
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |