DISH OF THE WEEK: Burnt Sage Ice Cream at MORGENSTERN’S FINEST ICE CREAM

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

I’m really funny. I tend to only write ice cream reviews in the middle of winter.

That’s not exactly true, but I’m one of those bold ice cream lovers that would be happy to have a cone in the middle of a blizzard. Something about cold on cold makes me happy.

Anyway, I’m a big fan of Morgenstern’s creative ice cream flavors but had yet to venture to their much larger location that advertises 88 flavors. I believe they cut down on the daily offerings since the pandemic but still have a huge variety of flavors. So huge that it makes it nearly impossible for me to decide. But I managed.

Since they no longer offer their French Fry flavor (seriously – and I’m super bummed I missed it), I tried to find something that was equally unusual.

Just in case it was too weird, I went with a second flavor that made much more sense in ice cream form.

The top scoop was their Cinnamon Raisin Toast, which was really great. Buttery, toasty, and bold on the sweet cinnamon.

But even more interesting and successful to me was the Burnt Sage. Once upon a time, I tried to make a Thanksgiving ice cream using cranberries and candied sage and it was a total disaster.

This was truly wonderful. The sage gave a subtle herbal anise floral quality that lingered in the background of a nice sweet caramelized flavor. It seemed like it should’t work but it did. And I loved it.

Too bad I don’t get into the city nearly as much as I used to these days because I have 86 more flavors to try. Well, if nothing else, I’m sure I’ll be back next winter.