The world’s finest ice cream

As the summer sun intensifies, we can't help but ask: Is there anyone out there who doesn’t adore ice cream?

From Asia to Europe, the U.S. to South America, ice cream is undoubtedly a beloved treat for people of all ages. Though it's hard to imagine it without picturing a child clutching a cone on a scorching day, as it drips down their arm in the heat.

In fact, both San Francisco and New York house branches of the wildly popular Museum of Ice Cream, a vibrant celebration of this cold, sweet delight.

Ice cream’s roots trace back to the second century BCE. Alexander the Great of Greece enjoyed snow and ice sweetened with honey and nectar, while Roman Emperor Nero favored snow flavored with fruits and juices.

Over a millennium later, Marco Polo introduced a sherbet-like recipe from the Far East to Italy, which eventually transformed into the ice cream we know and love today.

While ice cream is beloved worldwide, many nations have their own unique take on it, as noted by Jeni Britton Bauer, founder of Jeni’s Splendid Ice Creams and author of two books on the subject.

“Every culture has its own version of ice cream, though it might not always be called ice cream. It’s a treat that unites people,” she explains. “You gather around your neighborhood ice cream shop or at a cart on the corner.”

Eating ice cream is both a delightful and sensory adventure, says Britton Bauer. "The first bite is a jolt of cold that wakes you up, and you have to keep an eye on your ice cream to prevent it from melting away," she explains.

From the creamy frozen custard in the United States to the rich kulfi in India, savor a global array of ice cream flavors that will bring out your inner child.

Frozen custard, United States

Soft serve frozen custard is the iconic American ice cream, says Bruce Weinstein, author of “The Ultimate Ice Cream Book,” which features 500 different ice cream recipes.

Unlike frozen yogurt, which is made with cultured yogurt and sugar, frozen custard combines milk, cream, sugar, and egg yolks. It also often includes a thickening agent, according to Weinstein.

Traditional American ice cream may also contain egg yolks, but the key difference between frozen custard and ice cream lies in the texture: custard is thick and dense, thanks to the machine used to make it, which doesn’t incorporate air into the mixture.

In contrast, ice cream machines add air to the mixture, resulting in a lighter and airier texture compared to custard.

When it comes to frozen custard flavors, Americans often choose between vanilla or chocolate, or enjoy a swirl— a blend of both. "You can coat your custard in sprinkles or dip it in red or chocolate syrup, which hardens into a crunchy shell," says Weinstein.

Popular spots in the U.S. for frozen custard include Dairy Queen, Culver’s, the Midwest chain, and Carvel, all of which are well-known for satisfying your custard cravings.

Raspado, Mexico

Raspados are Mexico’s answer to American snow cones, but instead of sugary syrups, they’re made with real fruit or fresh juices. Preparing them is considered an art form.

This sweet, refreshing treat is found everywhere in Mexico, often sold from street carts, says Lillian Aviles, a cultural expert from Mexico City. "These carts offer a variety of fruit flavors like tamarind, lime, pineapple, orange, and mango," she explains. "Non-fruit flavors like vanilla and rompope, a drink similar to eggnog, are also popular."

In many Mexican markets, vendors combine a raspado with a milkshake to create an 'eskimo,' blending milk, condensed milk, seasonal fruits, sugar, vanilla, and shaved ice, says Aviles.

Different regions of Mexico have their own unique takes on raspados. In La Paz, a coastal town, the ice cream shop La Fuente serves raspados topped with a scoop of ice cream, often their signature orange yogurt flavor, along the scenic waterfront esplanade.

You won’t see Mexicans enjoying their raspados in cones – according to Aviles, they’re always served in cups.

Gelato, Italy

Beyond pasta, gelato is regarded as Italy’s quintessential culinary symbol. For Italians, visiting a local gelateria is a cherished tradition.

"Italians gather at gelaterias to socialize," explains Britton Bauer. "They are beloved hangouts and cultural landmarks."

Italian gelato is lower in fat than traditional ice cream, according to Weinstein, and is made with whole milk, eggs, sugar, and flavorings. The most popular flavors include chocolate, hazelnut, pistachio, and stracciatella – a vanilla gelato mixed with chunks of chocolate.

"We can’t replicate authentic Italian gelato in the U.S.," says Weinstein. "Our milk doesn’t have enough fat, so we have to add cream."

Forget the typical ice cream scoop: In Italy, gelato is served with a spatula that smoothly presses the cold treat into a cup or cone.

Italians, from the north to the south, engage in passionate debates over which gelateria reigns supreme, says Luca Finardi, the general manager of the Mandarin Oriental in Milan. "We all have our favorites," he adds.

Finardi’s top pick in Milan is Massimo Del Gelato, located near Chinatown. "This shop specializes in unique chocolate flavors like chocolate cherry and chocolate cinnamon – it’s arguably the best in Italy," he says. "They make their ice cream fresh every day."

Crème Glace, France

It may look like gelato and share a similar texture, but crème glace, or French ice cream, is richer than its Italian version, according to Weinstein.

"Glace is a blend between American frozen custard and gelato, usually made with cream and eggs," he explains. "Salted caramel is by far the most iconic flavor."

The Parisian restaurant Le Procope, still in operation today, is credited with introducing ice cream to France when it was opened by an Italian immigrant in the late 17th century. Though it remains a historic spot for glaces, it's now better known for its savory dishes.

Today, the French satisfy their glace cravings by visiting family-owned ice cream shops across the country, where artisans handcraft the frozen treats using premium dairy, and top-tier fruits, nuts, and chocolate.

A handful of renowned glace shops still exist, says Weinstein, including the iconic Berthillon in Paris, where the gianduja or hazelnut glace is a must-try.

Fenocchio Glacier in Nice is another well-known spot, offering more unique ice cream flavors. While classic choices like white chocolate and coffee are available, they also serve creative options such as olive, chewing gum, and vanilla with pink pepper.

Dondurma, Turkey

An ice cream that doesn’t melt? That’s exactly what dondurma, or Turkish ice cream, is. Locals also call it Maras dondurma, named after the city in Turkey’s Mediterranean region.

Karen Fedorko Sefer, the founder of Sea Song Tours and an Istanbul resident, describes dondurma as having an elastic texture, made from goat milk, sugar, and salap – the pulp of a purple orchid. It’s often flavored with mastic, a resin from the mastic tree, or pine.

"Buying dondurma is an experience in itself," says Fedorko Sefer. "The vendors, dressed in traditional Turkish attire (aba) and sultan hats, put on a show as they stretch, twist, and flip the ice cream into a cone. Both kids and adults enjoy the spectacle."

In Turkey, dondurma is typically bought from street carts or bazaars. "There are no real ice cream shops," says Fedorko Sefer.

Ali Usta, located in Istanbul's Moda neighborhood, is one of the few exceptions. Established in 1969, the shop offers unique flavors like hazelnut, walnut, and melon. But be prepared for long lines, especially in the summer months.

Kakigori, Japan

Although made from ice, kakigori – Japan’s take on ice cream – is far from the typical snow cone.

"True kakigori uses super finely shaved ice that melts in your mouth like creamy ice cream," says Sakura Yagi, COO of TIC Restaurant Group, which owns several Japanese restaurants in Manhattan’s East Village, including Cha An Tea House, known for its homemade kakigori.

Pastry chefs craft kakigori by shaving ice from blocks until it forms a soft, fluffy mound. They then pour carefully made syrups, often from high-quality ingredients, in flavors such as green tea, strawberry, grape, and melon.

Kakigori is often topped with condensed or evaporated milk and is typically served in a bowl. Yagi notes that it’s common to find sweet shops across Japan offering a variety of toppings, such as red bean paste or fresh fruit, as the finishing touch.

"The beauty of kakigori lies in its simplicity," says Yagi. "It’s a beloved summer treat in Japan, and people get excited to enjoy it, especially when new seasonal flavors are available."

Kulfi, India

Kulfi, India’s traditional ice cream, has been around since the 16th century and is considered one of the richest frozen treats in the world, according to renowned Indian food writer Camellia Panjabi.

With its key ingredient – sweetened evaporated milk – it’s easy to see why kulfi is so indulgent.

"To make kulfi, you reduce the milk by boiling it, which caramelizes the mixture, resulting in a rich and creamy ice cream," says Panjabi. "Once reduced, you can infuse it with flavors like saffron, crushed pistachios, or almonds."

Although traditional kulfi hasn’t changed much, the variety of flavors has expanded over the years. Today, you’ll find options like orange, banana, chocolate, mango, and seasonal berry kulfis at kulfi shops across India, Mumbai’s Chowpatty Beach, and Indian restaurants worldwide.

Kulfi stands out from other ice creams because it’s typically molded into a popsicle or cone shape, frozen, and served that way.

Britton Bauer, who has tasted kulfi in the United States, describes it as incredibly sweet with a flavor that's "almost like honey."