Durian doesn't play well with others. The spiky husk requires careful handling, to be sure, but the "king of fruits" is most notorious for the pungency of its custardlike flesh. Few shops make durian ice cream, out of concern that the scent will get into everything.
At Sky Ice — which also serves a savory menu prepared by chefs from Chiang Mai — all the tubs in the freezer case are kept tightly lidded. This eliminates the age-old practice of window-shopping for ice cream according to color, but it also greatly reduces unsightly freezer crusts on scooped surfaces, and it safeguards against the blending of flavors that have no business blending. At Sky Ice, a scoop of durian ($3) was its customary creamy, aromatic self, while mangosteen sorbet, which I sampled, was purely and simply mangosteen.
Sky Ice
63 Fifth Ave. (at St. Marks Ave.), Park Slope, Brooklyn
718-230-0910
www.SkyIceNYC.com
Mangosteen sorbet?!? HOLY HECK. I don't get out to Park Slope very often but I might have to make a special trip just for that! Mmmmmmmmm!
Posted by: Ike | June 23, 2011 at 04:07 PM
Yummy.. This blog is creating the picture of durian ice cream and its wonderful taste in the mind of the reader.
Posted by: Pepe Fanjul | November 16, 2011 at 04:28 AM
I love ice creams and its funny but i had it today only. I consider it as the best desert. The picture of durian ice cream seems to be very tasteful. Want to have it.
Posted by: Gaston Cantens | November 18, 2011 at 05:43 AM
The best dessert till now I've ever seen is Sky Ice, amazing!
Posted by: Swami Prakashanand Saraswati | January 02, 2012 at 08:00 AM