Fifty Licks Ice Cream

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This is an awesome little ice cream shop that was suggested to me around the corner from the Cambodian restaurant at which I ate. With specialty ice creams and hand made, gluten free cones (I was told it took a long time to perfect this recipe and the result is really good).

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I spoke for quite a while with the girl working there, who allowed me to taste many of the flavors. She was a really nice and cool person who reminded me of someone I used to know.

She started by giving me the jasmine rice with sweet cream. It was delicious. You can really taste the sweet rice flavor. I actually ended up getting this with the passion fruit sorbet, to make kind of a mango and sticky rice concoction. (It was her idea and it was awesome!) I also tried the Tahitian vanilla, with a more mellow, fruity vanilla than many other strains of vanilla, like Madagascar or Chilean.

I tried also the browned milk cream. They take milk powder and cook it so that it’s slightly carmelized in the pan and then fold it into the ice cream. It was delicious. If not for the rice and sorbet mixture, I would have gotten this and the bourbon cherry. You have to be over 21 to get the bourbon cherry. There is a local brewery that makes cherry bourbon; and Fifty Licks takes the cherries left from the batches, grinds them down, and uses them in the ice cream. You could really taste both the distinct flavors of tart cherry (like mellow and sweet like rainier cherries, and sweet bourbon -more mellow, with a nonintrusive bite -kind of like the nonintrusive bite I accidentally took out of the ice cream in the photo about before I remembered to take the picture).

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This place started as one food truck, then several; and one can see why because this is probably the best ice cream I’ve tasted any where in the world thus far. Sweet, creamy and flavorful, yet not heavy or saccharine, all tasted like fresh from a cow milk and garden fresh ingredients. It’s a must to go to in Portland.