Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Burnt Sugar Ice Cream Finally Makes Its Way To NYC!
By
Jen Carlson
Published Jun 5, 2013
Modified Jun 5, 2013
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Jen Carlson
Published Jun 5, 2013
Modified Jun 5, 2013
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Photos by Tien Mao/Gothamist
Five long years ago we asked Blue Marble Ice Cream owners Jennie and Alexis if they would ever make "burnt sugar" flavored ice cream, which is everywhere in Boston, but nowhere to be found in New York City. Alexis told us at the time, "Burnt sugar is one of my favorite flavors of all time! I used to live in Boston and would make regular treks across the Charles to Christina's (in Cambridge) for it. They made a great burnt sugar. We have definitely considered it, among other great flavor ideas, and hope to have it up on the menu someday soon." Well the time has come. The shop just introduced the flavor to their menu, and we tried it yesterday. Here were the reactions heard around Gothamist HQ:
"Overwhelming at first, but definitely reminds one of ice cream's essential elements, not buried beneath mounds of sugar. Something that feels home-made about it, like something your fictional midwestern grandmother whipped up." — Max Rivlin-Nadler
"Upon first taste may seem unpleasant, aggressive—you just have to keep eating and your tastebuds will acclimate and you will enjoy it very much. Doesn't exactly taste burnt to me, lightly charred maybe! And, like all ice cream, it needed rainbow sprinkles." — Marc Yearsley
"Burnt sugar tasted bitter at first, which was a bit of a shock. But the ice cream's consistency kept a good balance between creamy and grainy, and after a while the taste grew on me." — Rebecca Fishbein
"Definitely tastes authentically burnt! Reminds me of a super strong espresso." — Jen Chung
"Creme brulee! But like, when you get one with a sort of overburnt edge and that bite only tastes awesome when you pair it with a giant scoop of the custard itself. And I thought it tasted pretty awesome with Kahlua and would probably enjoy it in a mudslide, because they are overly sweet." — Monica Schmelzer
There you have it—even if you don't like the first bite, you will be in love by the 2nd or 3rd. Blue Marble has a couple of scoop shops, just call ahead to make sure they have burnt sugar before you head out—they were nearly sold out when we picked some up yesterday.
Tagged
blue marble
burnt sugar
ice cream
original
Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Published Oct 26, 2026 at 10:01 a.m. ET
Where are the cheapest drinks in NYC? A new report details the city's average prices.
The median price of a cocktail in the city is now $16, and $9 for a draft beer.
By
Hannah Frishberg
Food
Where are the cheapest drinks in NYC? A new report details the city's average prices.
The median price of a cocktail in the city is now $16, and $9 for a draft beer.
By
Hannah Frishberg
North African restaurants are rare in NYC. These 10 are the best.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .