Chefs, What's Your Favorite Ice Cream?

Categories: Chow Bella

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail

Dog art by Brian Rubenacker, rubenacker @ Etsy.
Boston Terrier Ice Cream Cone
There might not be a cooler culinary gift during the summer than ice cream.

From classic flavors like vanilla and chocolate to more creative offerings like avocado and sweet corn, everyone has a favorite.

What kinds of ice cream do Valley chefs and restaurateurs most enjoy chilling out with? I asked a few of them and this is what they had to say.

See also:
- Should We Eliminate the Concept of "Kid Food"?
- What's Your Go-To Summer Cocktail?

Chef Matt Taylor,
Market Street Kitchen

Sea salt and caramel. A tub of that with a bottle of champagne is a dark secret of mine. The sweet and saltiness, paired with some refreshing effervescence, makes an outstanding summertime treat.

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Chef Gregory Wiener,
Top of the Rock

There is a Kroger brand ice cream called Fried Ice Cream. I add peanut butter filled pretzels and caramel sauce to it. It's a guilty pleasure I enjoy while watching movies at home.

Chef Ehren Litzenberger
BLD Chandler

Bluebell Butter Crunch. It has chunks of Butterfingers in it. What more do I need to say?

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Chef Maurice Gordon,
The Westin Phoenix Downtown

Butter pecan with Heath Toffee. I'm from the South, so it's just one of those things that I can't live without -- kind of like sweet tea. It's something I grew up eating, and something about the delicious butter pecan always reminds me of home.

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