Rest of the Best 2013: Top Ten Ice Cream Spots
4. Hank's Ice Cream Parlor
Photo by Robb Walsh Hank's ice cream is a Houston institution and the first place in town to scoop funky flavors like sweet corn.
Hank's has been a Houston institution since 1985, when Hank Wiggins opened up the shop with his wife, Okemah. Hank passed away last year, but he lived to see his humble shop get praise from every news outlet in town. Robb Walsh named Hank's ice cream number 46 on his list of 100 favorite dishes, writing, "While Okemah Wiggins was scooping my ice cream, I asked her about the butterfat level. She wouldn't disclose the secret recipe, but she assured me the butterfat content is much higher than the standard commercial stuff. "It's a premium ice cream," she said, smiling." The butter pecan remains the best-selling flavor, but Hank's also scoops more unusual treats like sweet corn, and banana pudding with big chunks of vanilla wafers strewn throughout.
3. Eatsie Boys
Photo by Kaitlin Steinberg Eatsie Boys has made it easy to consume both whiskey and ice cream for breakfast.
The boys used to make all their ice cream in-house, but now the demand is so high that they've had to outsource. But don't worry, the producer still uses Matt Marcus's famous recipes for treats like A World Gone Mad, a Maker's Mark and vanilla ice cream mixed with Golden Grahams ('cause who doesn't want bourbon and cereal for breakfast?) and Glazed and Confused, an ice cream with a Shipley's donut base. No, not chunks of donuts. Those would get chewy when frozen. Eatsie Boys actually blended the donuts so fine that all you get when you eat the ice cream is the taste of donuts. It's a miracle of science. Eatsie Boys is now selling all of their great flavors by the pint, so you no longer have to request seconds and thirds of frozen bourbon and cereal.