It's National Ice Cream Day, and vendors at Brooklyn Flea, which has served as the hub of specialty ice creams throughout the weekend, are offering the "Creme de la Creme." NY1's Tara Lynn Wagner filed the following report.
Forget chocolate and vanilla. These days, when it comes to ice cream, the sky's the limit.
Flavors like avocado chip, cinnamon coffee and more could be found at Creme de la Creme, the annual ice cream extravaganza hosted by the Brooklyn Flea.
"I didn't have anything else to do today. Ice cream sounded like a great idea," said one person who attended.
The food fest featured more than a dozen local ice cream vendors offering more than 50 Instragram-worthy flavors.
"People want better ingredients. They want things that make them feel good about what they're eating. So right now, there's a lot of emerging ice cream brands that are making really innovative flavors with really great locally sourced ingredients," said Crista Freeman of Phin and Phebes Ice Cream.
One newcomer to the ice cream social is Hay Rosie, which opened six weeks ago in Carroll Gardens. Their handcrafted batches are so small, they hand-write the flavors on the boxes.
"Ice cream is kind of a blank canvas," said Stef Ferrari, the owner of Hay Rosie. "It kind of gives you a lot of opportunity to do really just endless flavor combinations."
And boy, are they endless.
"Goat cheese with fennel pollen and orange zest," Ferrari said.
"I love a chorizo caramel swirl or miso cherry. I love the cornbread," said Mohan Kumar, co-owner of Oddfellows Ice Cream Co. "On a day like today, where it's going to be sweltering, I may go for the raspberry pink peppercorn."
Of course, what's in the ice cream is obviously important, but just as important is what the ice cream goes in, such as a vegan gluten-free doughnut ice cream sandwich offered by Steve's."
However, it was their other innovative offering, the pretzel cone, that had folks lining up faster than the staff could fill them.
"It tastes like a chocolate-covered pretzel, but with caramel and more salt," said one person at the festival. "It's so good."
"It's in a pretzel, so you can't beat that," said another person.
It wasn't all goat's milk and fig. There were plenty of traditional flavors to please anyone's palette, like sea salt caramel.
"Oh, it's so satisfying," said Lillian Giles, a scooper for Blue Marble Ice Cream. "I don't know what it is. I think it must be the salty and sweet and the creamy altogether. It's crazy."
It's also easy to understand why the frozen favorite has everyone screaming.
"They're all good. It's ice cream," said one person at the festival.
"Ice cream is extraordinary," said another.