Most restaurants and take-outs in New York barely live through their first year. Consider, then, the strength of an ice cream shop that has survived 26.
Philip Seid and his four brothers opened the shop on Bayard St. in 1978, and to this day, members of his family still man the counters. On a given day, the new generation of Seids scoop scoops for neighborhood residents and tourists alike. Despite the tiny narrow storefront, all the ice cream is made on premise, using fresh fruits and ingredients.
Sure, there are stand-bys like vanilla, chocolate, and mint chip, but the real draws are exotic flavors such as lychee, sesame, and taro. Ice cream and sorbets can be bought by the gallon. And should you want a birthday cake made with green tea, lychee, and red bean ice cream, this is the place.
P.S. If you're lucky, sometimes they whip up a batch of durian ice cream. Bet they won't start serving that at Baskin' Robbins anytime soon.
Chinatown Ice Cream Factory
65 Bayard St.
212-608-4170
I really love this place!! The lychee is a definite must have.
Posted by: Allison May | February 05, 2006 at 11:23 PM