Small towns and old-fashioned ice-cream parlors seem to go hand in hand. Here are seven favorites where the ice cream is made right there.
Annapolis Ice Cream Company
Owners Walter and Nancy Giera create their concoctions using cream with a whopping 17 per-cent butterfat. Cream of the crop: Peanut Butter Oreo—peanut butter and chunks of cookie in vanilla ice cream. 196 Main St., Annapolis; 443-482-3895.
Bomboy’s Home Made Ice Cream
A northern-bay tradition since the 1970s. After, visit Bomboy’s Home Made Candy shop across the street. Cream of the crop: Duck, Duck, Goose—caramel swirls and peanut-butter chunks in vanilla. 329 Market St., Havre de Grace; 410-939-2924.
Brown Dog Ice Cream
The exotic flavors—such as avocado-jalapeño-strawberry-
Ice Cream Barn at Lockbriar Farms
Several years ago, this pick-your-own farm found another outlet for its strawberries, blackberries, peaches, and other fruit and started whipping up ice cream. Cream of the crop: Blueberry chip, made with fresh berries and chocolate chips. 10051 Worton Rd., Chestertown; 410-778-9112.
TripAdvisor dubbed this family-run creamery, which has been churning out house-made flavors since the 1970s, one of the best in the country. The long lines during summer back up the claim. Cream of the crop: Pony Tracks—vanilla ice cream with peanut-butter cups and a fudge-and-peanut-butter swirl. 6243 Maddox Blvd., Chincoteague, Va.; 757-336-6236.
Scottish Highland Creamery
Owner Victor Barlow grew up in Scotland above an Italian ice-cream parlor that dates to 1907. He started working there at age 15 and claims he was the only person outside the family to learn its recipes. Cream of the crop: Tiramisu. 314 Tilghman St., Oxford; 410-924-6298.
Vanderwende’s Farm Creamery
A popular stop on the way to the Delaware beaches. You’ll literally see where the ice cream comes from: It’s made with milk from the farm’s cows. Cream of the crop: Annie’s Apple Pie with John Deere Tracks (green and yellow sprinkles). 4003 Seashore Hwy., Bridgeville, Del.; 302- 349-5110.
This article appears in our July 2016 issue of Washingtonian.