The ice cream is made by "local Thai people," said the owner.
Durian is one of the two best-selling flavors, he added in apology, since invariably it's been sold out whenever I've visited. Perhaps the creamy texture of the "king of fruits" deserves some credit for its popularity. Nubbly bits of the original fruits appeared in both of my substitute scoops, sapodilla and coconut-jackfruit; a few of those jackfruit bits were on the stiff side. Then again, for Thai ice cream, nubbly is very much in fashion: Note the typical toppings of peanuts and corn, as well as condensed milk and (sprayed) whipped cream, shown above ($3 total). Below, the cafe's other best-selling flavor is presented on a bun, as a Thai tea ice cream sandwich ($2). After the handoff, you can ditch the plastic cup.
Previously, and also shown below: In some parts a spread like this ($4) would go by the handle "Texas toast," but not with Thai tea-flavored sweet cream on the side, pardner. The menu board and the hodgepodge of hand-drawn signs also offer the likes of mango with sticky rice, hot ginger soup with black sesame rice balls, and additional Thai toast flavors including pandan cream and a savory combo of dried pork with chili paste.
Tea Cup Cafe
7619 Woodside Ave. (at 77th St.), Elmhurst, Queens
718-426-2222
www.Facebook.com/TeaCupCafe.NYC
