Did you melt a little today? With 93 feeling like - what did they say? 109?! Well, I did. While I have air conditioning in my bedroom, my apartment was a disgusting 94 degrees! (In case you're wondering, I have a little indoor thermometer in order to regulate the heat in winter.) NINETY-FOUR! But around 3pm I was starting to get a little bit of cabin fever. I couldn't stay bottled up in my bedroom forever. So I decided to venture outside to get some ice cream in my hood.
Now, there aren't too many choices. Aside from the newly formed Evergreen, the only other BK ice creameries required some serious subway riding, which I wasn't in the mood for. I decided to hit up General Greene.
I first learned of General Greene through an ice cream feature (appropriately) in Time Out New York (my bible) way back in 2010, which introduced me to its Salted Caramel Sundae, made of its own Salted Caramel ice cream, caramel sauce, caramel brownie cake, whipped cream, and pretzel bits - all in a giant bowl. Before I even dreamed of having an ice cream blog, I walked the twenty minutes it took to get there, sat at the bar solo, and simply ordered dessert. It. Was. Heavenly.
I've been meaning to go back ever since. Especially cause they have a cart permanently parked outside their restaurant, offering an ever-changing variety of flavors such as Bitter Chocolate Mint, Honey Vanilla, and Green Tea Pistachio Chip.
When I went there weren't as many fun flavors to fun choose from - I instantly dismissed plain ole chocolate and vanilla, leaving me with either Pistachio, Chocolate Cardamom, or Salted Caramel. Seeing as I haven't had a single pistachio this season, I tried it, buuuut. . . it just wasn't even in the same ballpark. I succumbed to Salted Caramel heaven again.
General Greene was opened in 2008, touted as "New Brooklyn Cuisine" by New York Magazine. It was opened by chef Nick Morgenstern, formerly of Gilt and Gramercy Tavern, and the name derives from Nathanael Greene, a self-taught military man from Rhode Island, who commanded Fort Putnam, in what is now Fort Greene Park, during the Battle of Long Island; but it also plays on the notion of the general store, that neighborhood locus of gossip and goods. The ice cream cart, it seems, was added in 2009. The ice cream, served from a hand-built ice cream cart, is “Philadelphia style,” which uses no eggs and no preservatives, gums, or stabilizers (phew!). And in addition to their 5 rotating flavors there's usually a trio of sorbets (lemon raspberry seemed popular today).
Recent reviews leave restaurant customers a little wilted (I would join in on that bandwagon, as I spent a summer brunch there last year using laser eyes to try to get our waitress's attention for everything from water to ordering to simply taking our money at the end), but their ice cream is definitely worth melting for.