savor — guide to dining on the azalea coast
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by Jenny Yarborough, Marimar McNaughton, Pat Bradford & Travis Lane
Churn! Whether you like yours coated in chocolate syrup or topped with sprinkles, in a cup, on a stick, inside of a
giant waffle cone or over a banana in a boat, come summer, ice cream is a Southern staple. When ingredients
are at the peak of freshness, ice cream always tastes best when it’s homemade.
Michelle and Kevin
Maneval, co-owners of
Boombalatti’s were athome,
do-it-yourselfers before they turned
pro, opening their ice cream parlor in 1999. Now they
specialize in their own house-made brand — top sellers,
Michelle says, are most definitely Key lime pie and
chocolate cream pie flavors — and she loves special
requests for cravings like coffee and donut ice cream.
“It’s all about having fun and trying new things,”
she says of the do-it-yourself experience.
Michelle also suggests substituting sweeteners like a
maple syrup or honey instead of sugar.
“One of our flavors that we’re asked to make is our
Vermont walnut ... we use a dark maple syrup sweetener,”
she explains.
In addition to sweet ice cream, Boombalatti’s also
accepts requests for savory flavors. One rarity is an
www.wrightsvillebeachmagazine.com WBM
All ison Breiner potter
Boombalatti’s vanilla ice
cream with chocolate
sauce, toffee and almonds.