Ice Creamonology had only been around for a few months when, after what sounds like a pretty horrifying dispute with their landlord, they had to move out of their spot on Queen’s Quay. That’s a bummer, but they seem to have landed on their feet, with a new location on the west end right next to Chen Chen’s.
Their rotating menu mostly consists of old standbys like pistachio, dark chocolate, and vanilla; I kept it pretty simple with Cookies and Cream, which they describe as coming with “real Oreo pieces and Oreo crumbs.”
Nothing about the flavour particularly blew me away, though to be fair I’m not sure what you could do with cookies and cream to make it mind-blowing. It features a pretty perfect amount of cookie pieces; it’s enough to give it a nice Oreo-infused flavour, but not so much that it overwhelms the ice cream.
And the quality of the ice cream is pretty decent, though the flavour is a bit muted and it’s gummier than I’d like (it’s much stretcher and chewier than your average scoop).
Eataly is currently doing a promotion they’re calling the Summer Scoop Series; every month, they’re collaborating with a different local gelato-maker on a special flavour. This month, they’re working with Nani’s Gelato, and the flavour is pistachio ricotta kulfi.
The Eataly website describes it as “an Indian-inspired flavour with an Italian twist, featuring Italian pistachio paste, chopped pistachios, steeped saffron, cardamom, and whipped ricotta.”
As you’d expect from Nani’s (and the gelato at Eataly is no slouch, either), it’s superb. The pistachio flavour is pronounced, and it’s perfectly complemented by the saffron and cardamom. The bits of sweet ricotta interspersed throughout are a nice touch. It’s top-notch gelato.
Ruru Baked have been doing pop ups and selling pints since 2017, but they’ve only just opened their own place. Apparently their pints sell out in minutes, and clearly their new shop is just as popular because the line was quite substantial on a recent Saturday afternoon.
They specialize in custard-based ice cream, and serve from a rotating selection of flavours — when I went, some of the choices included banoffee pie, Milo, and miso butterscotch, but you can see what they’re currently serving on their website.
I went with Honeycomb cereal milk, which features a Honeycomb-infused flavour and swirls of a very rich caramel sauce. It tastes pretty much exactly how you want it to taste — the Honeycomb flavour is quite pronounced, and the caramel swirls have an intense, almost bitter flavour that does a great job of balancing out the sweetness of the ice cream.
As for the ice cream itself, it’s rich and creamy — it’s definitely above average.
I’ve written about this place a couple of times before, both for this blog and another one, which is why I’m not bothering with a full post for this particular meal. But I feel obligated to point out that Chodang Soon Tofu is still great; their namesake dish, a seriously delicious and hearty bowl of stew crammed with creamy tofu, is as vibrant and amazing as ever. If you’re even remotely in the area, don’t miss this place; it’s a gem.
Various dishes at Khau Gully
I tried a handful of dishes at Khau Gully, a delightful Indian restaurant just south of Yonge and Eglinton. Nothing particularly knocked my socks off, but everything was solid. In particular, the nimbu dhaniya murg featured tender chunks of chicken in a deliciously zippy sauce, and the awadhi subzi featured nicely cooked veggies in a very creamy, tasty sauce. The kulfi is also worth checking out. If you’ve never had kulfi before, it has a unique richness that makes it feel pretty distinct from traditional ice cream.
Zuppa Inglese at La Paloma
If I’m trying a gelato place for the first time, I’m probably going to pick a simple flavour like pistachio or stracciatella to gauge the quality of the ice cream. But if it’s a place I’m familiar with, all bets are off; I’m instantly drawn to odder flavours I might not have tried before. And I can’t say I’ve ever had a gelato flavour quite like the Zuppa Inglese at La Paloma: “English trifle with layers of cranberries, orange zest and our homemade sponge cake.” It absolutely nails the trifle flavour, with the fruity/cakey/custardy taste shining through. It’s also got that in-your-face booziness that you’ll often find in Italian desserts; this is a bit of an acquired taste (and it’s not my favourite thing in the world), but I don’t mind it. The gelato itself was a bit icy, but this was otherwise a top-notch flavour.
Is there anything more beautiful than a big box full of doughnuts? I submit that there is not. Can I eat an amazing sunset? Is a great piece of art glazed with sugar? Are any of the wonders of the world filled with chocolate or jam? No? Well then they’re all inferior to a box of doughnuts. Sorry, I don’t make the rules.
I brought this box to a friend’s house (back when seeing friends was still a thing) and, between the four of us, we managed to try every single one, so suffice it to say I was all doughnuted out by the time we were done. But in the best way.
I’m not going to bother to go through it doughnut by doughnut, mostly because I don’t feel like it but also because there wasn’t a dud in the bunch. They were all very tasty, so it’s safe to say that you can’t go wrong with whatever you pick at Daddy O Doughnuts.
I will say that a couple of these were cake doughnuts and the rest were classic raised doughnuts, and I was surprised to discover that I preferred the former. The raised doughnuts were very good too, but they were a little bit dense and didn’t quite have the personality that you’ll find in the best of the best. Still, the flavours were all so delicious that it’s hard to complain too much.