When she started making ice cream in 2002, Susan Soorenko just wanted to create something tasty to feed her family. Before long, she was feeding some of DC's top restaurants, not to mention grocery-store patrons around the country. At Moorenko's Ice Cream Cafe, she hit on an admittedly simple winning formula: small-batch ice cream made with nothing but cream, milk, egg, sugar, and other all-natural ingredients. With a French custard base, the creamy confection is low on air and sugar, making for a rich, dense texture, whether in classics such as vanilla and chocolate chip or more inventive offerings black raspberry chocolate chip, honey lavender, bittersweet chocolate, salted caramel with pralines, cotton candy gummy bear, and mint chocolate chip.