While I heading to Boston, I didn’t have a lot of hope for an ice cream weather since it was dreary when I left New York and by the time I’ve arrived there, it had this terrible mix of snow and sleet. As usual, Mother Nature has her mysterious ways and gave us a decent day and a half of sunny weather that it felt mild enough to have ice cream – and it seemed like the town felt the same way.
We ended up at Honeycomb Creamery, a relatively new, artisan ice cream shop not too far from where I was staying. What drew me to Honeycomb was the creative, sophisticated flavors like alfajores (one of my favorite Argentinian sandwich cookies filled with dulce de leche) and Earl grey lemon.
When we entered the shop it smelled intensely of burnt vanilla since her team was making the burnt vanilla bean ice cream while she’s working the front. Whenever I’m faced with many choices that sound good (at least when it comes to food), I want to try as many as possible and the best way for me to do that is opt for the Flight of Four that includes the housemade waffle chips. It will not be smart of me to order one of each scoop in a large bowl and appreciate the various flavors and nuances each flavor could give me.
My bowl (seen at the very top of this post) consisted of bay leaf, matcha pistachio, brown butter oatmeal cookie, and Earl grey lemon ice creams topped with torched house made marshmallow and house made chocolate sprinkles. Each ice cream was creamy, delicious and tastes like the flavor stated. The most surprising one was the bay leaf since it’s actually combined with lemon to mellow out the sharp bitterness and it transported me to the Mediterranean. The Earl grey lemon had a wonderful balance of the bergamot and lemon flavors. Both lightened my sundae since the brown butter oatmeal cookie was sweet yet earthy and the matcha pistachio has the certain buttery flavor of the pistachio and earthy bitterness of the matcha tea. The house made toppings elevated this sundae to another level since the marshmallow and chocolate sprinkles are better tasting and made of better quality ingredients.
My friend had the combination of honey lavender, cinnamon dulce de leche, horchata, chocolate salted caramel topped with whipped cream, hot fudge, and sea salt. The choices of the ice creams weren’t fully thought out the some of the flavors tasted repetitive (dulce de leche and salted caramel are essentially cousins in the sugar world) but the ice creams themselves were very tasty. What really surprised us that the vegan ice creams – horchata and chocolate salted caramel – were creamy like regular ice cream. (My experiences with vegan ice cream tend to be mediocre that it might be artificially creamy with a chemical additive like xanthan gum that it has an odd mouthfeel.)
1702 Massachusetts Ave
Cambridge, MA 02138