THE HAPPY ENDING
4039 N Mississippi Ave
After the closure of their revered Lovely Hula Hands, Sarah and Jane Minnick invented a restaurant devoted to the ultimate two-fer: pizza and ice cream. The pizza is good, but the real pleasure is chef Jimmy Albee’s house-made ice cream. Try the salted caramel, the vanilla spiked with bourbon, or the signature garden-fresh mint stracciatella (see right).
FOOD CART COOL
E Burnside St & Seventh Ave
After selling his bacon maple and Stumptown coffee ice creams at farmers markets and street fairs, Chad Draizin is expanding with a mobile food cart and selling his gourmet scoops at establishments like Living Room Theaters and Whole Foods. This expertly crafted American-style ice cream is available in flavors like Tahitian vanilla, whiskey, and the unforgettable caramel apple, crafted from an apple-juice reduction.
1204 NW 21st Ave
Original French recipes calling for as many as 18 yolks per pint of cream have been toned down by years of experimentation (and cholesterol concerns). But a francophilic pastry master like Lauren Fortgang of Paley’s Place winks at tradition with an egg-rich rendition of vanilla that accompanies Paley’s signature chocolate soufflé. So, too, with Fortgang’s ice cream sampler—a trio of daily selections that may include fresh strawberry, caramel, or a kirsch-spiked vanilla swirled with amarena-cherry syrup and studded with brownie pieces.