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Ice Cream on the Cape

01 Nov

Beth here.

As promised, here’s an accounting of the ice cream I discovered while spending the summer on Cape Cod with the College Light Opera Company. First a note on *that* insanity. It’s a fantastically crazy little company–we put on nine shows over the course of the summer–one show a week–nothing was pre-cast, and we had a week to put each show together, rehearsing during the day for the next week’s show while performing the current week’s show at night.

Free time was at a premium, but thankfully, there was ice cream to help me keep my sanity.

Eulinda’s, less than a fifteen minute walk from where we lived and rehearsed in West Falmouth was really quite good–the ice cream was homemade (though not made fresh daily) and included some interesting flavors like blueberry (made with fresh local berries) and ginger–which became my favorite summer combination. The chocolate was good (is there such a thing as bad chocolate?), but certainly not up to European standards.

Even more fortunate for we players was Ben and Bill’s Chocolate Emporium on the main drag in downtown Falmouth, five minutes from the Highfield theater where we performed every night. We loved B&B’s because they were open later than anything else in Falmouth, which meant we could hit it up after a show when we were too jazzed up to go to bed and had serious ice cream cravings. And, being a chocolate emporium, their chocolate flavors were all superb. My personal favorites came to be “KGB”–Kahlua, Grand Marnier and Baileys and the Kahlua Brownie Sundae flavors. They also had a great blueberry flavor (though I preferred Eulinda’s), chocolate raspberry, and a triple chocolate concoction that worked quite well. For the more adventurous (or as a rite of passage), they also have lobster flavored ice cream with chunks of real lobster in it. ‘Fraid I can’t quite recommend that flavor, however…

Cape Cod is a great place for ice cream because they’re so very into *quaint* there. As a result, there are lots of cute little mom and pop places that make their ice cream fresh and use a lot of local ingredients. One more reason to summer on the Cape…

If anyone has other New England ice cream stories to relate, please share!

-Beth

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7 responses to “Ice Cream on the Cape

  1. Walt & Ruth

    November 1, 2007 at 6:52 pm

    While visiting family in Alaska we discovered that Alaskans eat more ice cream per capita than anyone else in the US. Several of our favorite flavors were “Moose Tracks” and “Death by Chocolate”. We think they come from Oregon, but are not sure. Ice cream is one of our favorite desserts. When traveling in Alaska with our grandkids, a day is not complete unless we stop somewhere for ice cream. Good luck in your future ice cream travels.

     
  2. Brenda

    November 1, 2007 at 7:36 pm

    That’s fascinating, that they eat so much ice cream in Alaska! Who’da thunk it? Our local Ritters Custard shop closes for the winter. Maybe they’re missing out?

    Dawn left for Japan today, but I did see the candid photo she mentioned with Bethany and me eating ice cream together in Cape Cod this summer. I’ll ask her to e-mail it to me so I can post it here.

     
  3. Thunk Different.

    November 2, 2007 at 1:16 pm

    I know who’d thunk it… me.

    i thunk EVERYTHING, that’s why iMean ThunkDifferent.

    Anyhoo, try Argentina, ice cream is something else down there, it’s like a cross between a sheeshee club and a sharper image everytime you go out to graba bite!

     
  4. Brenda

    November 2, 2007 at 3:04 pm

    Argentina, eh? Hmm… we may have to follow up with an ice cream tour of South America at some point. We’ve already discussed an ice cream tour of the Caribbean (why the heck not?) and of Japan, while Dawn is there this coming year. I’d better start writing down all these ideas!

     
  5. Dawn

    November 4, 2007 at 5:49 am

    Dawn here. It may not be prime season for ice cream but I will begin research in Japan promptly and report back to you. They do have interesting flavors here such as “gomi” (sesame), green tea, red bean, etc. that I hope to delve into deeper. I had a fair amount of ice cream my last time here but, alas, proper notes were not taken so I’m just gonna have to start all over (darn!). Can’t wait for my partners in crime to join me!

     
  6. clayton

    December 16, 2008 at 8:30 pm

    Brenda. I am thinking of opening a small ice cream parlour, but would like it to be unique, since you seemed to be well travelled and knowledgeable ice cream lover, could you please send me a unique ice cream sundae recipe or a banana split recipe, any ice cream product that you that you think would go well.
    thanks

     
    • Brenda

      December 24, 2008 at 1:30 pm

      Clayton, I confess I haven’t been nearly as much into making my own concoctions as sampling those others have created. I will say that as far as we are concerned, NO special sundae recipe can possible make as much difference as simply having excellent, high-quality ice cream. That’s the base on which everything else will stand. So my advice would be to focus first on your core product, the ice cream itself. Make it superb. If you build it, people will come. 🙂

       

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