Little Giant Ice Cream
They pasteurize Clover Stornetta cream in the shop on Telegraph and spin it, off five ingredients, into a board that changes every week.
Why go
The base is short and the shop says so: cream, milk, egg, sugar, salt.1 They buy the dairy from Clover Stornetta Farms in Petaluma and pasteurize it themselves on Telegraph, which is where a scoop shop either earns its price or does not.1 The flavor lineup moves weekly, set by what is in season and by what people ask for, and the production floor is open to view while they work.1 There are vegan flavors every week, built on coconut and almond milk.1 Nobody with a byline has written about the ice cream, so I have no outside opinion to hand you.
Order this / avoid
- Order: whatever is on the board. It changes weekly and nothing here is permanent.1
- Avoid: a Monday or a Tuesday, and any hour before four.1
Good to know
- Hours: pickup Wednesday to Sunday, 4pm to 8pm. Check before crossing town.1
Verdict
could-visit — Five ingredients, cream and milk from Clover Stornetta in Petaluma, pasteurized in the shop, and a board that changes every week partly on what customers ask for. Spinning your own base is the whole difference in a scoop shop, and you can watch them do it through the glass. Nothing published judges the ice cream and no flavor is fixed enough to name, which is what holds it here. Check the door before you cross town, because the hours are short and the shop is only open five days.