What I’m looking for: a smooth, non-icy texture, and flavours that don’t taste fake. Bonus points for ‘bits’ (especially nuts), innovative flavours and a custard base.
Messina is scattered around Sydney. Your ordering technique has to be at least one special and at least one staple. My favourite flavours that are constantly on the menu are: super dulche de leche (dulche de leche being a South American milk-based caramel they’re famous for), macadamia crunch, tiramisu, hazelnut and gianduia (choc hazelnut, like Nutella). As for their cakes, my favourites are the hazelnut zucotto cake, Dr Evil’s magic mushroom and tiramisu cake.
Ester in Chippendale (‘leftover sourdough ice cream’)
Love Crepe in Pyrmont
RiverRino Gelato in Barangaroo or Darlinghurst. These guys do the city’s best pistachio ice cream.
Mapo Gelato in Newtown and Bondi. These guys do the best Baci ice cream, as well as amazing flavours (such as salted caramel) using Pepe Saya butter.
Here’s a full write up I did for Good Food.