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Daily Dish

When it’s hot, cardamom ice cream

By Betty HallockDeputy Food Editor 
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Behold ice cream, at the Thursday farmers market downtown next to City Hall. Beyond the eggplant, cucumbers, tomatoes, rotisserie chicken, tamales and cobbler, there’s an ice cream stall manned by Jessica Mortarotti, flavor developer and founder of Carmela Ice Cream. Four weeks ago, she plugged in her portable freezer and started selling little paper cups filled with her handmade ice cream and sorbet. I picked up a cup of the creamy, subtly spiced cardamom ice cream and the refreshing cucumber sorbet and tried not to melt.

Carmela Ice Cream, Thursday downtown farmers market, City Hall south lawn, 1st Street between Spring and Main streets, 10 a.m. to 2 p.m.

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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