Gelato, the Way It Should Be
Pamina Dolci e Gelato in the West Village is the rare gelato shop that gets taste, texture, and temperature right.
The highest praise I can give any ice cream is finishing a serving of it. If a scoop is too sugary, which I find it often is, encumbered by excess swirl-ins, I’ll have a few bites then politely let it melt into a puddled slurry, or what my daughter and I call ice cream soup.
Soft serve, on the other hand, is as easy for me to eat as whipped cream. With a…