Best eaten cold

  • TEXT EMILY BARTELS
  • ILLUSTRATIONS ANDREA CHRONOPOULOS

There’s always room in your stomach for this popular treat. Facts, figures and trends from the world of ice cream …

CA. 1000 B.C.

Ancient trendsetters: Some 3000 years ago, people in China enjoyed an icy treat made from snow, resin and honey.

1903

Italian immigrant Italo Marchioni invents the ice-cream cone in the United States.

1923

Invented by chance: The popsicle was ­patented in Ohio, USA after a boyleft his glass of lemonade out on a cool, frosty night with a spoon in it.


 

CANDY-COATED CREATIONS 

New York burger joint Black Tap’s gravity-defying mega-milkshakes are all over Instagram

blacktapnyc.com

ICE-CREAM PARLORS

with Italian names ranked by popularity in Germany: 1 Dolomiti | 2 Veneto/Venezia | 3 Firenze | 4 Capri

EXTRAVAGANT

Likely the world’s most expensive ice cream, a scoop of vanilla lacedwith gold leaf, truffle and saffron can be had for 719 euros at the Scoopi Café in Dubai.


 

NORDIC EXPERIMENTS

On the island of Skarø in the Danish South Sea, ice-cream makers Britta Tarp and Martin Jørgensen produce a gourmet ice cream with some very unique ingredients. Birch sap provides the sweetness and the particularly creamy consistency, whereas kelp is used to enhance the aromas. Current varieties include elderflower, vanilla, honey and maple syrup.

isfraskaroe.dk/en

ICY AND POTENT

The frozen cocktails at Schleckdruff in Berlin have an alcohol content of up to 11.5 percent.

schleckdruff.de

EDITOR’S PICK

The Casa del Dolce ice-cream parlor in Salò on Lake Garda is the best in the world. “Black Gold,” made with dark chocolate (66 percent cocoa), bergamot and green tea is an absolute highlight.