August 13, 2019 News & Features » Cover Story

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Scott Elmquist

What's the Scoop?
Summer may be winding down, but ice cream in all its forms is never out of season.

Cuckoo for Puffle
The puffy waffle trend made its way here from Hong Kong. Here's what it's like to eat it.

Savory and Sweet
Ingredients like corn, mushrooms and cheese add a layer of complexity to ice creams.

Supreme Shakes
Why settle for a simple ice cream cone when you can dig into an over-the-top milkshake?

Science and Secrets
At Charm School Social Club, there's plenty to learn about the craft.

Behind the Scenes
At Gelati Celesti, thoughtfully crafted ice cream churns out nine gallons at a time.

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