Mitchell’s Ice Cream Of San Francisco, Historical Delight

Okay take a guess.

What city in September of 2017 has hit a record high of 106 degrees?

You would never guess unless you read our website and know what city we love.

Yes it’s San Francisco.

As reported by on Saturday, September 1, 2017, “Saturday's high of 102 degrees was good enough to register as the hottest Sept. 2 in history, according to the National Weather Service.

Weather officials also reported that San Francisco’s high minimum temperature was 69 degrees on Saturday, a record that hasn’t been touched since 1941.

The city by the bay already notched an all-time record high temperature of 106 degrees Friday, according to the NWS. The last time temperatures were that high in San Francisco was on June 14, 2000 at 103 degrees.”

History in the making.

For those of us who have lived in the San Francisco Bay Area, those warm days are kind of fun because they are so rare.

It also provides us with an excuse to look for some great ice cream shops and we think we have found one.

Please have your napkins ready.

Mitchell’s Ice Cream parlor is ready to take your order., article, photo credit

At they entice us with some history. “Mitchell’s Ice Cream opened for business on June 6, 1953. Larry and Jack Mitchell’s goal was to make the very best ice cream in San Francisco. The Mitchells started out with nineteen flavors; all made with 16% butterfat cream and superior ingredients. They continued to add flavors as their store became more popular and in the early 1960’s they were the first to introduce Mango ice cream to the Bay Area. Mango quickly became (and remains to this day) their number one seller. As the neighborhood changed and became more diverse, they increased the number of tropical flavors that they manufactured by importing a variety of exotic fruit from the Philippines.

In 1982 Jack retired, but Mitchell’s is still owned by Larry Mitchell and his wife, Claire. Two of their children, Brian and Linda, manage the day-to-day operations of the store. Their ice cream is still made fresh in the shop every day, using a 10-gallon Emery Thompson batch freezer. They feature 40 flavors daily and still use 16% butterfat in all of their ice cream, along with the finest ingredients from local sources, from across the country and from around the world. Their commitment to making the best super premium ice cream and providing the best service to their customers is why Mitchell’s has been a treasured San Francisco landmark for more than 60 years.”

What a fantastic story.

What wonderful timing.

They have their fans and admirers. “The San Francisco Small Business Commission, the Mayor and the San Francisco Board of Supervisors honor and recognize an exceptional small business from each of San Francisco’s 11 districts each year. Linda Mitchell and Brian Mitchell happily accepted the award on behalf of Mitchell’s Ice Cream in 2016 from District 8 Supervisor Scott Wiener.”, article, photo credit

Here are a few fan reviews found at the sensational travel review site Trip Advisor.

  1. “It's my first visit to San Francisco and it was recommended I try their ice cream. I had the peanut butter sundae and it was incredible. The customer service is bar none.”
  2. “A must try! Regular and unusual flavors, something for everyone. Take a number and enjoy looking at the flavors as you wait. Watch the workers create beautiful treats. My son got an Oreo milkshake, was a delight to behold.”
  3. “I always tell everyone, I'd fly to San Francisco in a heartbeat if only for Mitchell's Ice Cream! Simple flavors, both classic and tropical, you won't run out of options. I personally love the avocado, ube, macapuno, and cantaloupe.”

Wow we’re impressed.

We’re convinced.

So even when the heat wave subsides, if you want to travel to San Francisco to compete with a Session Girl, you’re never too old to have some ice cream.

Especially at a place with a strong sense of history and a wide variety of flavors.

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