frozen slush from heaven, part II

In my rantings and ravings about food around the town I somehow forgot about Mitchell’s Ice Cream (688 San Jose Ave. @ 29th St., +1.415.648.2300). This place has the most spectacular assortment of ice cream, and this is coming from someone who lived in Boston for a half-decade and feasted at Steve’s, Herell’s, and Emac & Bolio ice cream emporia.

Mitchell's Ice Cream, San Francisco

Opened in 1953 by the Mitchell brothers Larry and Jack (no, not those Mitchell brothers), a logical following to the family’s dairy farm owned since the late 1800s. Made in the store daily, the ice cream features such excellent ingredients as Bourbon vanilla, and imported from the Philippines, avocado, buko (baby coconut), guava,langka (jackfruit), macapuno (sweet coconut), mango, pineapple, and ube (purple yam). That’s only a bit of the extensive menu.

I’m partial to the macapuno, mango, and the Ibarra Mexican chocolate. My son grooves on the ube, and has the purple tongue to prove it.

Be prepared for some serious lines on warm days. (Remember to take a number ticket from the machine just inside the door.) In an isolated world of computers, cell phones, and cars, it’s nice to stand around with a swatch of humanity and chat about the ice cream you’re about to enjoy.

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