Pumpkin pie might possibly be the crowning glory of Thanksgiving. At the very least, it’s tied with stuffing (which, speaking of, why do we only eat stuffing one day per year?)
For those who fall on the sweet side of the savory-sweet equation, loosen your belts. Chinatown Ice Cream Factory churns pumpkin pie ice cream, spiced with nutmeg, ginger, and cinnamon. The Manhattan ice cream counter takes on the American traditionals but also takes mystical Chinese flavors and turns them into scoops, like Zen Butter ice cream, a mashup of white sesame and peanut butter; Almond Cookie ice cream made with the cookies from Fung Wong Bakery; and Pandan ice cream, a Malaysian herb that tastes like a floral vanilla. Durian is for those who just simply must try every strange fruit. CICF, now run by the second generation, has been scooping from Chinatown for 40 years.
Photos Courtesy of Chinatown Ice Cream Factory