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On a budget? Stella Jean’s brings flavors from around the world to you

The limited edition Middle Eastern Mahalabia ice cream at Stella Jean’s has orange blossom, dates, pistachio and flakes of phyllo dough. It was created in collaboration with Simsim executive chef Ibrahim Alsharief.
The limited edition Middle Eastern Mahalabia ice cream at Stella Jean’s has orange blossom, dates, pistachio and flakes of phyllo dough. It was created in collaboration with Simsim executive chef Ibrahim Alsharief.
(Courtesy photo)

The University Heights scoop shop worked with chefs to develop unique ice creams influenced by Thailand, Mexico, France, Brazil, the Middle East and the Philippines

Consider it culinary tourism at its easiest: Stella Jean’s scoop shop has gone global for its latest unique ice cream flavors.

Co-owners Gan Suebsarakham and Steven Torres have collaborated with local chefs to create six tasty treats that capture the essence of Mexico, France, Brazil, Thailand, the Middle East and the Philippines.

We tasted all six flavors here at U-T food central — in the interest of journalism, of course — and while we loved them all, the top vote-getters were Pâtisserie Mélanie’s French lavender with butter cookies, Simsim chef Ibrahim Alsharief’s Middle Eastern Mahalabia, with orange blossom, dates, pistachios and phyllo dough cracklings, and Suebsarakham’s Thai tea ice cream with chunks of condensed milk cake.

Available on the weekends, Scoops From Around the World kicks off Friday with Thailand and the Middle East, then it’s on to Mexico Sept. 7 (chef Claudette Zepeda’s sweet and spicy cinnamon), France on Sept. 14, Brazil on Sept. 21 (chef Yara Lamers pineapple and dulce de leche) and the Philippines Sept. 28 (Cowboy Star’s Jamie Decena’s toasted buttered pandesal with pandesal toffee swirl).

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Scoops From Around the World

Friday through Sunday and weekends through September. 4404 Park Blvd., University Heights. $3.50-$$8.50 for cones; $9.50 for pints. (619) 501-8252. stellajeans.com

Pâtisserie Mélanie’s Melanie Dunn created the Lavande Français avec Sablés, or French lavender with butter cookies and lavender florets ice cream, that will be available this month at Stella Jean’s.
Pâtisserie Mélanie’s Melanie Dunn created the Lavande Français avec Sablés, or French lavender with butter cookies and lavender florets ice cream, that will be available this month at Stella Jean’s.
(Courtesy photo)


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