Strawberry and saffron ice cream
I thought I knew everything there was to know about ice cream. I’ve had it soft and swirled and scooped and stacked. I’ve had it made before my very eyes with liquid nitrogen and spread out onto a frozen metal plate and rolled into papery tubes. I knew ice cream; ice cream knew me. Then came Sarabhas Creamery, the new Indian ice cream shop near Vanderbilt. Gursharan Singh and Manpreet Gill sell ice cream and other frozen treats that remind them of their childhoods. The Indian-style ice cream — mango, saffron, coconut, Indian coffee, chai spice — is churned more slowly than most American ice cream, leaving little room for air and ice crystals. There are sundaes and drinks, too. Shahi gulab is butterscotch ice cream served alongside hot gulab jamun, and falooda is a refreshing textural masterpiece, loaded with vermicelli noodles, basil seeds, ice cream and nuts. Never have I been so happy to be schooled.
