The trucks are out. Spring is here. Photo-Illustration: Grub Street; Photos: Getty Images Yesterday, as I worked with my window open for the first time this year, I heard the familiar chimes in the distance. By June or July, the incessant deedle-ee will make me want to pop my eardrums, but now, in March, it is a welcome song indeed, a sign of warmer days and undeniable proof that summer is almost here.
It has never been easier to get “good ice cream” in New York. Between the likes of Van Leeuwen and Morgenstern’s, Blue Marble and Big Gay Ice Cream, Oddfellows and the Original Chinatown Ice Cream Factory, it seems like you’re never more than a few blocks away from a finely churned scoop these days. They are open year-round and universally all quite fine, if you don’t mind paying luxury prices for artisanal-leaning flavors.
The hallmarks of a proper Mister Softee truck are well known to everyone. You can get a shake or a sundae — or you can go wild and try out an off-menu hack. There are cherry dips and chocolate dips and prepackaged industrial ice cream pops that tend to appeal mostly to kids, since adults are wise enough to know that the soft serve is some sort of engineering miracle that demands your attention.
imjasondiamond Google Les Waas. He wrote the jingle. His family might appreciate noting as much.
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