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The New York Times highlights beloved regional ice cream parlors, including Bassets
Flying Kite Staff
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Tuesday, July 08, 2014
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The New York Times
pens a love letter to local ice cream parlors.
In some circles, the nostalgic beauty of a quart of
Yarnell’s
Ozark Black Walnut in Arkansas or a scoop of
Bassetts
from Reading Terminal Market in Philadelphia beats out any fancy high-fat, chef-spun ice cream.
"The best ice cream is what comes with experience," said Troy Moon, 47, a resident of Portland, Me., who holds a special fondness for pistachio ice cream from the regional brand
Gifford’s
, preferably eaten during a road trip though Maine.
It would be difficult to argue that any other food holds a stronger connection to memory than ice cream does. Ask most Americans about their favorite childhood ice cream and the descriptions will be vivid and specific.
Original source:
The New York Times
Read the complete story
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