Peek Inside Park Boulevard’s Sweet New Scoop Shop | Eater San Diego

"Opening this Thursday in University Heights, I stepped into a charming storefront with a wall-sized mural by Lauren Asta and a menu of premium 16 percent ice cream made in small, four-quart batches. The shop is open noon–10 p.m. Monday–Thursday, noon–11 p.m. Friday and Saturday, and 11 a.m.–10 p.m. on Sunday. The rotating flavors showcase executive chef Gan Suebsarakham’s creativity—Salty Caramel Corn; Mint Chocolate Chunk made with fresh mint and homemade brownies; and Earl Gray Citrus Tea Cake made with butterfly pea tea—and produce from the nearby Hillcrest farmer’s market will be used in future flavors. There will always be a couple of vegan options, including Matcha Pistachio and a Pineapple and Sweet Paprika sorbet. They bake vegan, gluten-free waffle cones on site, make ice cream sandwiches with brioche buns, mix milkshakes, and offer pints of staple flavors. Stella Jean’s Ice Cream will also be featured at Pop Pie’s new Ocean Beach restaurant and bar, which will have an ice cream counter and walk-up window." - Candice Woo