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This unprepossessing little Mission District storefront (there are a few benches outside, but no tables) has been dishing up San Francisco's best, creamiest, and most imaginative ice cream since 1953. Exotic flavors include avocado, buko (baby coconut), langka (jackfruit), macapuno (sweet coconut), mango, and ube (purple yam), all made from fruit specially imported from the Philippines. There are always 40 or more flavors on offer at Mitchell's Ice Cream, including the expected (chocolate, coffee, rum raisin) and the un- (Thai tea, chocolate caramel crackle). It also sells ice cream cakes and pies.
Not that we don't like ice cream when baby, it's cold outside, but this curiously warm summer (which started early and seems bent on disproving the famously overquoted bon mot attributed to Mark Twain, i.e., "The coldest winter I ever spent was... More »
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