Ice cream is, as Jen Satinsky says, the “total comfort food.” You reach for it when you’re feeling blue, it’s the encore to birthday cake, and a treat to indulge in on a hot day. It’s also, according to Jen, a great way to showcase the brilliance of a single ingredient. Armed with this vision, Jen and her husband, Andrew Satinsky, created Weckerly’s Ice Cream in early 2012. They chose to sell the small-batch ice cream at the Green Line Café in West Philadelphia. When it came time to start sourcing ingredients, going the local route “was a no-brainer,” Jen says. “I love using local and seasonal ingredients—it only makes the ice cream better.”Read More
Philadelphia’s ice-cream history just keeps getting richer. Already home to Bassett’s, America’s oldest ice cream company, and the birthplace of “Philadelphia Style” (an ice cream that does not contain eggs), our city boasts two unique, independent businesses that are philosphically similar, yet quite distinct from each other. Little Baby’s Ice Cream and Zsa’s Gourmet Ice Cream share a dedication to local ingredients, unorthodox retail venues and a knack for social media marketing, but their flavor profiles are wildly different.Read More
San Francisco has never been short on culture—counter or otherwise—but it was the ice cream scene that inspired local musician Pete Angevine while visiting the West Coast last summer.