Adding some sprigs of rosemary felt only natural. From there it seemed only right to include some grassy, heady extra virgin olive oil. Astorians practically use it to fuel their cars and lawn mowers.
If you’ve never had olive oil in ice cream, take a moment to consider how delicious it can be. And if you don’t trust me, take the olive oil gelato at Otto (of Mario Batali fame) as proof that it can be magnificent in sweets.
Counter seating is limited at Souk el Shater—just four stools—so consider taking your bounty to go and heading over to the Gaslight Pub a few doors down. The bar offers specials like three draft beers for $10, which are best enjoyed on their surprisingly nice patio in the back, and you’re welcome to bring in as much food as you’d like.
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He’s traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC’s great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
