Palma de Mallorca, Spain. November, 2010

Mmmmm. Almond ice cream that’s so good it belies its simple ingredients. Ground almonds, milk, water, sugar, cinnamon, lemon zest. At least that’s the way they’ve been making it here at Mallorca’s oldest ice cream parlor, Can Joan de s’Aigo, for almost 300 years. The original recipe called for snow and ice brought in from nearby mountains. Times have changed. We arrived in Mallorca on a day trip from Barcelona, intending to find the hotel where Jay had lived 55 years earlier, and planning to eat two local specialties: sobrasada (a cured, spreadable pork sausage) and this ice cream. In searching through the winding streets of the old city looking for a restaurant that served the first, we came upon this remarkable shop famous for the second. Jay, who vehemently claims that he does not like sweets, tried one spoonful...then proceeded to eat half the dish. I should never ask for two spoons.