It’s been a rite of summer for generations — standing in line at the ice cream stand, waiting for a scoop of butter pecan or mint chocolate chip. Today, there are more options than ever — from frozen custard to gelato to ice cream made with hormone-free milk. We learn more about how these cool treats are made and get tasting tips from several local entrepreneurs.


  • Susan Soorenko Owner, Moorenko's Ice Cream Cafe (Silver Spring, MD)
  • Liz Davis Owner, The Dairy Godmother (Alexandria, VA)
  • Noah Dan Founder, Pitango's Gelato (Washington, D.C., Reston and Baltimore)

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