Metropolitan Bakery gets into the ice cream biz

Michael Klein, Staff Writer

Updated: Thursday, November 9, 2017, 2:01 AM

Ice creams, from left next to cookies at Metropolitan Bakery: Pumpkin, vanilla, malted milk chocolate, and a deeply intense dairy-free chocolate sorbet.

When Metropolitan Bakery could not buy pints of ice cream anymore, cofounder James Barrett dipped into his pastry chef repertoire to create a line of ice creams, now sold at the Rittenhouse shop (262 S. 19th St.).

The thick, creamy-style ice cream, made with local organic milk and cream and cage-free eggs, is offered in such rotating flavors as pumpkin pie, salted caramel, classic vanilla bean, malted milk chocolate, dairy-free chocolate sorbet, and dairy-free pineapple sorbet.

Also available are ice cream pies, such as a vanilla and malted milk chocolate topped with caramel and salted peanuts on a chocolate cookie bottom, by the slice or whole.

Pints are $8.95, a small pie is $8.95, a large pie is $35, and a pie slice is $4.50.

A swirl of cranberry sorbet and vanilla ice cream with raspberry cranberry jam in a cookie crust, topped with almond brittle.

Michael Klein, Staff Writer

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