My memory of ice cream starts with the Carvel Flying Saucer. Soft serve ice cream between two chocolatey cookies brings me back, every time.
But ice cream and other frozen treats never get old. According to the International Dairy Foods Association, about 1.52 billion gallons of ice cream were on the market in 2009. In the United States, ice cream and frozen treats are in more than 90 percent of households.
That’s a lot of Rocky Road.
To celebrate National Ice Cream Month, here are some above-average ice cream treats that will cool you off this summer in Vegas.
The name of the game
Though Chef Rick Moonen’s RM Seafood is, well, about the seafood, there’s one tasting that has nothing to do with hamachi or halibut.
Rick’s Ice Cream Name Game comes in a large plate with scoops of ice cream, sherbets and sorbet. These frozen treats are made using seasonal ingredients and appeal to your senses: salty, sour, sweet and bitter. Flavors start with a simple vanilla bean and can include black pepper, mango and rosemary and balsamic vinegar.
The game portion comes into play when you have to guess each of the 16 flavors on the plate. Rumor is, if you get all 16 correct, dessert is on the house.
Spike the ice
Koi Las Vegas has cleverly thought ahead. The chefs at Koi have anticipated you might want a little something sweet at the end of your meal. Ah, yes. They have also anticipated guests 21 and over might want to partake in a cocktail during their stay in Vegas.
To save you a bit of time, try the buzzed mochi. The mochi tasting menu lets you pair drinking and dessert for an indulgent experience.
Pairings include sweet combinations like mango mochi with a grand mariner sauce for a citrus experience or strawberry mochi with a Godiva white chocolate liqueur, which is like a white chocolate-dipped strawberry.
A traditional affogato is a scoop of gelato with a shot of espresso poured on top. At Fleur, they take it up a notch when the ice cream is made tableside — and flavored with Bailey’s.
Admittedly, the process takes a few minutes as the crème anglaise is whisked into a soft, frothy ice cream over dry ice. But once finished, your server will scoop a fluffy spoonful into a large coffee cup and pour espresso over the top.
The combination of hot and cold, sweet and bitter makes this treat a must-try.
The odd couple
Ice cream: It’s creamy, sweet, usually for dessert and $3 a half gallon at the grocery store.
White truffle: It’s rare, expensive and most likely has a better passport stamp than you do.
White truffle ice cream: A dish at BarMasa in Aria. The velvety housemade white truffle ice cream plays tricks on your tongue and offers a sweet, savory, pungent flavor.
Why should you try it?
I can guarantee it will not be in your average ice cream aisle next to the Häagan-Dazs. The flavor is truly unique and truly over-the-top Vegas.
No matter how you celebrate National Ice Cream month this July, there’s no better way to celebrate than to try some of Vegas’ most fabulous frozen treats.