More Ice Cream News For A Frigid Day
A couple of days ago, we told you about the grand opening (happening tonight) of the first Weckerley’s Ice Cream storefront in Fishtown. And now (because, apparently, December is just the right time for ice cream news), we’ve got this:
Starting yesterday, East Passyunk’s P’unk Burger started collaborating with Old City’s Franklin Fountain on milkshakes and scoops–making P’unk the only location on the Avenue (and in all of South Philly) to get Franklin Fountain’s ice cream.
So what kind of flavors do they have available on this cold and frosty day?
We’ve got all the details, straight from the experts:
Eggnog Custard – Home cooked custard made with egg yolks, yellow like the slumbering sun, infused with candied orange peel, and warmed with fresh nutmeg, and a touch of brandy. “I’m really excited about the Eggnog Custard this year because we are using real eggs and we’re basically cooking it up in a small batch on the stove in the kitchen with brandy and some zested orange peel, said Eric. “We then add some freshly grated nutmeg to give it some aromatics.” P’unk Burger then adds ginger snap cookies to the final spin of the blender before serving.
Cinnamon – Made with Sumatran Cinnamon from Red Ape; it’s non-GMO, organic, and 5% of the profits go towards helping orangutans. The Cinnamon is packed by Pearl Buck Center, an organization that provides work for those with developmental disabilities.
Peppermint Stick (Non-Dairy) – Hand-made crushed red and green peppermint candy ribbons thru snow white coconut milk based peppermint ice cream. “With the peppermint stick we actually make all of the candy in the peppermint stick at Shane’s in the candy kitchen,” said Ryan. “It kind of started out that we had broken pieces of clear toy (from our Pennsylvania German hard candy) that we would smash up and put in there. But now we make it specially for the peppermint stick.”
The shakes will run you $8 (and can be made with your choice of whole milk, almond milk or soy milk). The three flavors are also available as scoops, or plunked into a float using Maine Root natural soda. Going forward, P’unk Burger is looking at changing up the flavors with the seasons, plus putting their heads together with the Berley brothers from Franklin Fountain to come up with a signature East Passyunk-inspired ice cream flavor in the spring. Which should be amusing, because I’m not sure how they’re going to combine the flavors of red sauce, beard wax and parking tickets into one scoop of ice cream.