“On the surface, it seems like a really basic thing — some dairy, some eggs, some sugar, spin it — but to make really good ice cream, there’s more to it than that,” he says. “That’s something I didn’t necessarily understand before, and when I did, it changed things a bit for me.”
Thrillist - The Best Ice cream shop in every state
"New Mexicans have had a valuable weapon against the heat ever since [La Lecheria opened]. Well, hold that thought -- this being New Mexico, you better believe there are chilis occasionally involved, as brown sugar red chili and (of course) green chile both figure into the seasonal flavor rotation alongside menu stalwarts like sea salt chocolate. So it’s possible your palate will be feeling a little heat, but it’ll be so blissfully pleased you won’t mind a bit."
Tasting Table - Best Ice Cream Flavors
"Chef Joel Coleman of Santa Fe restaurant Fire & Hops specializes in stabilizer - and preservative-free exotic flavors, like miso brown sugar. This season, look out for the banana leaf candy ginger, which combines some of our favorite Asian flavors into a perfectly balanced scoop."