Best Ice Cream Parlor - 2009
The Twin Cities boast a wealth of good, independent ice cream shops, but this small, well-kept storefront takes top honors this year for its owner's zeal for local ingredients; its thick, super-rich ice cream made with organic dairy products; and its intriguing flavors. Barb Zapzalka uses milk and cream from Crystal Ball Farm in Osceola, Wisconsin, and Minnesota berries (harvested in season and used year-round), honey, maple syrup, and more. Her shop's sea salt and caramel ice cream is a delicious top seller, and the version laden with brandy-soaked cherries and chunks of brownies made with local Rogue Chocolate is pure decadence. And Pumphouse Creamery is just a short walk from lovely Minnehaha Creek, an idyllic spot to enjoy your favorite scoop and (organic, whole wheat) waffle cone.