Everyone loves to satisfy their sweet tooth with a scoop or two (or seven) of ice cream. But what happens when you’re on an educational class tour and that craving for creaminess hits? Don’t panic. Because whether you’re walking through Beacon Hill in Boston or checking out the Golden Gate Bridge on a student trip to San Francisco, we’ve got a few places we recommend to put the screaming for ice cream to rest.
Mr and Mrs. Miscellaneous (San Francisco): Miscellaneous is the right name with ice cream choices including peanut brittle, earl grey tea and blueberry cobbler. A local favorite, this San Francisco ice cream shop is drawing rave reviews ever since opening their doors in 2010.
Ted Drewes (Missouri): If you’re traveling through Missouri on old route 66, don’t miss the chance to taste Ted Drewes’ famous frozen custard. By definition, frozen custard must have at least 10% butterfat and 1.4% egg yolk. It also has less air whipped into it, giving it a silky smooth texture. This rich treat is so thick you can turn the cup upside and not have any spill out.
Toscanini(Boston): Called the best ice cream in the U.S. by the New York Times, this Boston ice cream shop changes their flavors on a daily basis. Using only local ingredients, it’s the freshest and best way to cool off on a hot summer’s day. If you’re lucky, you might just stop in on a student trip to Boston.
Bubbies (Hawaii): Specializing in mochi ice cream, a delectable combination of ice cream wrapped in a sweetened rice cake, these bite-sized treats have been a Hawaiian staple since the ‘80s.
Ice Cold Ice Cream Facts:
- It takes 12 lbs. of milk to make one gallon of ice cream
- Americans eat 48 pints of ice cream a year per person
- The major ingredient in ice cream is air
- Immigrants at Ellis Island were served vanilla ice cream as part of their Welcome to America meal
- Thomas Jefferson was the first American to write a recipe for ice cream (now found in the Library of Congress