THE BLOG
05/11/2010 05:12 am ET Updated Dec 06, 2017

For the Adventurous Ice Cream Eater: Scoops

SCOOPS!
Scoops is the epitome of delicious, local, creative cuisine. Local being the emphatic word. The owner and creative mind behind the always mind-boggling flavors at Scoops, Tai Kim, makes his ice cream fresh every morning (sometimes as many as 18 new flavors) for locals and East LA College students to enjoy. He's created over 700 recipes since he opened in 2005, including such adventurous ones as Black truffle with honey, Bacon Caramel, and Black Sesame Seed. I wish he sold pints of the stuff! He also has an array of vegan and soy based concoctions that are supposed to be fabulous (I haven't tried any yet), so bring any friend on the food spectrum to enjoy.
When I staggered in from the hot sun to enjoy my frozen treat, I was surprised by how tame, though no less delicious, the offerings that day were. Guinness Chocolate, his famous Brown Bread, Pistachio Irish Cream, and Almond Fig were among the group. I opted for the Pistachio Irish cream and Almond fig together, as my friend Christie taught me that the litmus test for all good ice cream shops is their pistachio. If they can do pistachio right, they've got a handle on things. Well, having already been to Scoops, I knew how outstanding the ice cream was, but I still wanted to test the theory retroactively.
Success! the pistachio was absolutely delicious. The Irish Cream gave just a hint of alcohol in the background and provided a rich creaminess to the salty crunch of the pistachios. The texture too was unique, as alcohol can't freeze at any normal freezer temperature; thus the ice cream had a light, airy quality that doesn't stick to your palette or stomach. The almond fig was delicious as well, in an earthy, almost honey-kissed way.
Be sure to stop by on the next sunny spring day. Enjoy!
Almond fig, Oreo Banana, Pistachio Irish Cream, and Chocolate Guinness, respectively.
I better eat it before it melts!
Me pre-gobble.
Look at the flecks of nuts...so delicious. For more articles like this one, check out Claire's blog, The Kitchy Kitchen.