Posted by Stephen Rushmore
, May 29, 2008 08:44
If the quote on the front window ("The best ice cream in the world" –New York Times) isn't enough to draw you in, Toscanini's line of inventive flavors should do the trick. Routinely, a third of the menu requires translation and perhaps a sample or two to put your curiosity to rest. Regardless of the flavor, however, all of the ice cream is decadently creamy and pillowy soft, almost necessitating the use of a dish in lieu of a cone.
Please visit http://www.RoadfoodDigest.com/IceCream for a complete listing of reviews in the New England Ice Cream series.
Our recommendation - We would travel across state lines to experience Toscanini's Ice Cream.
| Trip Report Card |
| Overall Experience |   |
| |
| Burnt Caramel Ice Cream - An intense flavor sensation. Like biting into the crispy surface of a creme brulee. | |
| Butter Chip Ice Cream - The base for this ice cream is the same used for Butter Pecan, only chocolate chips are added to the mix in lieu of nuts. The result was a new twist on a familiar favorite, which was rich, creamy, and chocolaty to boot. | |
| Black Pepper Bourbon Ice Cream - Definitely unique, yet not necessarily a repeat flavor. The bourbon was subtle, and the peppery flavor only hit with the final swallow. +1 point for creativity. | |
| Vanilla Ice Cream - Soft and creamy. Not an intense flavor, but not wimpy either. | |
| Hot Fudge Sauce - Slight bitter tones and speckled with sugary crystals. | |
| [Click here for an explanation of our rating criteria] |
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