They have the Tiffany-like lamps and the pink-and-brown color scheme. They have the conventional Main Street address. And, perhaps most importantly, they have 16 percent butterfat (the standard for premium ice cream). Since 1924, the Fosselman family has kept SoCal’s archetypal ice cream parlor alive and well, making every batch on the premises of their delightful little Alhambra shop. The third generation of Fosselmen (Chris and John, grandsons of the original owners) satisfies the community one scoop of French vanilla, mocha almond or Irish coffee at a time. In fact, ideas for several of the more than 40 different flavors have come from customer suggestions, so unique treats such as pink champagne sherbet supplement seasonal favorites (egg nog, anyone?) and rocky road-like classics.
Serving during lunch and dinner hours daily.
“It's still the … ice cream that brings in the mostly adult crowds.”
— Los Angeles Times
“It became obvious within the first few licks that this [ice cream cone] was a solidly constructed, well-crafted piece of work.”
— Los Angeles Weekly
They have the Tiffany-like lamps and the pink-and-brown color scheme. They have the conventional Main Street address. And, perhaps most importantly, they have 16 percent butterfat (the standard for premium ice cream). Since 1924, the Fosselman family has kept SoCal’s archetypal ice cream parlor alive and well, making every batch on the premises of their delightful little Alhambra shop. The third generation of Fosselmen (Chris and John, grandsons of the original owners) satisfies the community one scoop of French vanilla, mocha almond or Irish coffee at a time. In fact, ideas for several of the more than 40 different flavors have come from customer suggestions, so unique treats such as pink champagne sherbet supplement seasonal favorites (egg nog, anyone?) and rocky road-like classics.
Serving during lunch and dinner hours daily.
“It's still the … ice cream that brings in the mostly adult crowds.”
— Los Angeles Times
“It became obvious within the first few licks that this [ice cream cone] was a solidly constructed, well-crafted piece of work.”
— Los Angeles Weekly