Nick DiBona has a Milkshake Bar during his new Port Chester restaurant. Here’s how to make his Cinnabun shake.
Jeanne Muchnick, The Journal News
It’s an ice cream wonderland, and for those who came to a soothing opening of Bona Bona Ice Cream in Port Chester on Dec. 4, it didn’t matter that it was cold outside.
“I’d eat ice cream anytime,” pronounced Greenwich, Connecticut, resident Yvonne Arana, who was during a new dessert bar with her sister, Sandy. “I’ve been a fan for a prolonged time so we was happy they are finally open.”
Andrea Leiva of Port Chester was also vehement to see a new further to her neighborhood. “I’ve been watchful perpetually for their opening,” she said. “First it was ostensible to be a summer, afterwards September, and then, Black Friday.”
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Leiva was such a fan she bought 4 equipment to go: a cup for herself (banana walnut), a crater for her sister (coconut) and dual milkshakes for her relatives (the Cinnabun and a Cookies Cream). “Next time I’m removing a milkshake for myself,” she said.
This is not usually any ice cream yet handmade, chef-inspired workman flavors like Holy Cannoli, Valrhona Chocolate and Rainbow Cookie created by former “Chopped” champion Nick Di Bona, a former owners behind Madison Kitchen in Larchmont.
Each cone or crater of small-batch ice cream comes with a bit of resplendence and circumstance— a toasted marshmallow tip torched in front of any customer, that tends to be an object of mindfulness (as good as many a amicable media photo).
Di Bona rode to ice cream celebrity — literally — after a New York Times examination of his grill praised his ice cream, moving him to start a food lorry that became a visit participation during Westchester farmers markets and during Brooklyn’s Smorgasburg.
Scream for ice cream
He’s given parked a lorry — he’ll use it for private events only, yet a picture of it is on a wall of a new space, as is a portrayal of a New York skyline.
The expanded 5,000-square-foot space features a C-shaped Milkshake Bar given with swinging lights in a figure of ice cream cones.
Then there’s a Sprinkle Room, a private celebration space where colorful sprinkles will, when stirred (as in it’s time to contend “Happy Birthday”) tumble from a roof permitting business to lift their cones or cups and locate what they can (or they can usually open their mouths).
The heart of a space is a long opposite with a built-in step so that a youngest business can simply see and name their flavors. And yes,the popular ones like Holy Cannoli, Nutella Smores, Backyard Mint Chip and Salted Caramel are here along with a few newcomers.
Expect about 15 to 20 ice cream varieties including 3 soft-serve and during slightest one soft-serve combo like banana and nutella. There’s also a vegan choice as good as a chocolate fountain hire with a chocolate appurtenance alien from Italy.
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Over during a Milkshake Bar, business will find seven craft milkshakes, 6 of that are Instagram-worthy creations. Di Bona creates desserts that interest to all ages, that means looks are as critical as taste. Case in point: his Cinnabun creation, rimmed with cinnamon crunchies and cream, packaged with cinnamon toast crunch ice cream and surfaced with homemade mini cinnamon buns.
Other flavors embody Italian Campfire, with Nutella S’mores ice cream; Key Lime Pie, with a mini Key Lime cake on tip and Key Lime ice cream; Cookies Cream, featuring an Oreo and vanilla bean ice cream; Crème brûlée with Golden Oreos and a Crème brûlée commanding and Over a Rainbow, Rainbow Cookie ice cream with butter cream and slimey rainbow cookies.
All milkshakes are $11 and large adequate to share.
There’s a refrigerated territory to buy pints to go as good as an attire area to buy sweatshirts and T-shirts.
Down a road, Di Bona skeleton to supplement wine as a shake choice and will be adding homemade ice cream cakes to go.
“There’s a lot we still wish to do,” he said. “But for now, we’re usually removing organized.”
Get your honeyed fix
Bona Bona opens Dec. 5 during noon and will be open 7 days a week from noon to 9;30 p.m. Go: 10 Westchester Ave., Port Chester, 914-732-3024, bonabonaicecream.com