Elizabeth has changed, but not the DiCosmo family, which has made Italian ices the old-fashioned way for 100 years.

By Maryrose Mullen | NJ Monthly Magazine

Italian ice is tricky stuff. It should be creamy, but without the taste of dairy. It should be icy, but without ice crystals.

“It should just dissolve, kind of linger on your tongue before it melts a little bit,” says Eileen O’Connor, who has been making the genuine article for 20 years. She enumerates still more qualities: “Not too whippy. Not too much air in it, and packed with flavor.”

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