The New York Times called it the best ice cream in the world—just one of the many accolades the Cambridge shop/café has collected since it was co-founded by Steve’s alum Gus Rancatore in 1981. Toscanini’s continues to push the flavor boundaries with such intriguing and satisfying combinations as B3 (brownies, brown sugar, brown butter) and the amazing burnt caramel, which was actually created by accident. But if you insist on gilding the lily, order a “micro sundae,” a small scoop topped with house-made hot fudge, whipped cream, nuts and sprinkles.
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