Pierre Hermé is famous for macarons, but his glaces and sorbets are not to be overlooked. In the summer, a generous single serving container of Sorbet Ispahan (pictured) makes an ideal afternoon snack. The Ispahan is a signature flavor trifecta you'll find in Hermé's croissants and dessert creations. With the sorbet, he swirls together raspberry with lychee and rose sorbet. For the macaron obsessed, he also offers a Miss Gla'Gla Ispahan in which the sorbet is sandwiched between two rectangular-shaped macarons.
You'll find Martine Lambert on Rue Cler, behind a modest storefront that belies the wonders found in her ice cream case. The ice cream is made with milk from cows in Normandy and the flavors are honest, and constantly changing. Where to begin? Well for starters, do not miss this Clafoutis aux Myrtilles (pictured). Each spoonful literally pops with the sweetest of summer berries tucked within the smooth, vanilla ice cream base. All at once decadent and wholesome. Take advantage of the summer months—only then can you purchase ice cream by the scoop (it's sold by the container year round).
We've covered ice cream and we've covered sorbet. But where to go for gelato? Pozetto! Their Pistachio gelato is a silky, buttery wonder, no skimping on the Sicilian pistachios. I also love the Stracciatella—the vanilla gelato base is speckled with dark chocolate shavings shaved so fine they melt at the touch of the tongue. And if there's extra space in that cup, make room for the Yogurt or Chestnut, you can't go wrong with either.
Patisserie Pain de Sucre
The ice cream case at Patisserie Pain de Sucre is full of creative, ever-changing options, but it's the Fromage Blanc I return for time after time. Simple and pure, the ice cream is dense and remarkably creamy. The fromage blanc has a slighty tart, refreshing finish and it's one of my favorite versions in town. Devour your scoop at one of their outdoor benches on rue Rambuteau. Other not to miss flavors at Pain de Sucre: dark chocolate and mint ice cream.
Yes, the summer lines are filled with tourists, but there's something about Berthillon that makes it hard to resist. The fruit sorbets are decidedly potent but never too sweet—every year I've declared I've found a new favorite flavor. This year I thought it was the deep purple blueberry (pictured). But that was until I returned the next day for a scoop of the raspberry and rose sorbet. The rose gives the berry a fragrant, delicate lift. How to pick just one? You don't! The scoops are tiny so you could easily do a double or triple with no regrets.