It was my boyfriend's last night in Richmond, so we weren't ready to leave yet. It was about, oh, 8pm at this point. We were both stuffed, but still wanted dessert. Story of my life. So we headed back to the main strip of Cary Town and thought we could find one of those romantic, chi-chi restaurants and split something. Long story short, I stopped a Richmond local in the street and asked where the best dessert place was. "Bev's" she told me, "It's an ice cream parlor." Can this town be any more perfect? Ice cream is Weston's favorite thing in the world - I never touched the stuff before I met him, for fear of blowing up to a size 18 again.
The ice cream here is divine. I think I tried every flavor before deciding on a special, Rum Raisin. You wouldn't think it, but being Persian, I do know how to make a good ice cream. We make this saffron, pistachio one at home for special occasions. The key to telling a good ice cream from a bad one is the elasticity. When you dip your spoon in, you should find some resistance and then if you beat it a little, the cream should get a little stringy. That's exactly how this ice cream was. I was highly impressed. And the little ice crystals around the raisins told me they'd been added in my hand. Oh-Oh! And did I mention the homemade whipped cream!!!! When I saw the server pull a KitchenAid bowl out of the freezer, my eyes lit up with joy. And the hot fudge. Don't get me started...If you don't believe me, see their reviews.