I’m a bit biased, but Slush King in East Boston is pretty damn perfect. It’s just an old school takeout window/walk-up. Nothing over the top. Exactly what you need at a reasonable price.
Otherwise, Cabot’s in Newton is the gold standard. It’s what movie set designers imagine when a director says “ice cream parlor”. (I haven’t been since it got new owners though).
Toscanini’s for ‘fancy’ ice cream. Their B3 flavor is a favorite.
I’m a bit biased, but Slush King in East Boston is pretty damn perfect. It’s just an old school takeout window/walk-up. Nothing over the top. Exactly what you need at a reasonable price.
Otherwise, Cabot’s in Newton is the gold standard. It’s what movie set designers imagine when a director says “ice cream parlor”. (I haven’t been since it got new owners though).
Toscanini’s for ‘fancy’ ice cream. Their B3 flavor is a favorite.
I don’t get what’s supposed to be so fancy about Toscanini’s. It’s just ice cream.
“Just ice cream” is chocolate, vanilla, strawberry and a few others with sprinkles, banana/fruit and whipped cream as add ons. The classics.
Toscanini’s does stuff like goat cheese honey with brownie, mai tai, etc. It’s a more complex flavor profile and has prices that reflect that.
🤷
Maybe I just went on an off day, then, because they didn’t have anything interesting when I was there.
Still, I’m not sure that unusual flavors really make it all that special. It’s not more complex than making any other flavor.