From Our Editors
Only four people know the Joshi family’s delicious secret. By carefully guarding the recipe for Nuts About Ice Cream's specially mixed ice creams, the Joshis ensure the quality and consistency of their frozen treats while also protecting their hard-won creation against imitators. Since placing their first perfectly rounded scoop of ice cream atop a cone in 1988, the Joshis have worked hard to forge unique ice creams and sorbets using skills honed at the Penn State Dairy Ice Cream School.
The ice creams and sorbets that come out of Nuts' kitchens are forged in small batches by chefs who avoid artificial additives when possible, opting instead for wholesome additions such as natural extracts and purées. Along with their roster of classic flavors, the ice creamists whip up specially ordered batches of exotic flavors using ingredients such as cardamom, rose-hip extract, lychee, and cabernet with a mysterious European accent.
In the front of the house, staffers behind the ice-cream parlor’s old-fashioned counter concoct all manner of treats, from cones and sundaes to thick milk shakes. Nuts About Ice Cream’s curbside pickup service facilitates on-the-go treat enjoyment, and a limited lunch menu offers hot and cold sandwiches and hot dogs.