\n\tBy Tony Cheong<\/p>\n
\n\tAre you ready for spring? <\/p>\n
\n\tWell, it sure felt like spring on Saturday with temperatures in the upper 80s.<\/p>\n
\n\tIn order to cool off, I decided to take a trek to Garden Grove for what some call the coolest treats on the planet.<\/p>\n
\n\tJoe’s Italian Ice operates in what would seem to be a lonely hut on a tiny lot, along a stretch of road just outside the border of Disneyland’s tourist enclave.<\/p>\n
\n\tMike Abeyta brought a tasty, colorful Philadelphia tradition to California. <\/p>\n
<\/p>\n
\n\tBy Tony Cheong<\/p>\n
\n\tAre you ready for spring? <\/p>\n
\n\tWell, it sure felt like spring on Saturday with temperatures in the upper 80s.<\/p>\n
\n\tIn order to cool off, I decided to take a trek to Garden Grove for what some call the coolest treats on the planet.<\/p>\n
\n\tJoe’s Italian Ice operates in what would seem to be a lonely hut on a tiny lot, along a stretch of road just outside the border of Disneyland’s tourist enclave.<\/p>\n
\n\tMike Abeyta brought a tasty, colorful Philadelphia tradition to California. <\/p>\n
\n\tThe specialty is authentic Philly-style water ice made with fresh fruits. The kicker is the soft-serve ice cream shipped from Pennsylvania, where it’s cooked at ultra high temperatures, called UHT, to give it a creamier, sweeter taste. This process is expensive and only used at a few dairies found on the East Coast.<\/p>\n
\n\tThis particular afternoon Tony and Jill Pham drove all the way from fountain Valley for a refreshing Joe Latti at Joe's.<\/p>\n
\n\tIt wasn't the first time; Tony and Jill are regulars at Joe's.<\/p>\n
\n\tThat's not uncommon, either.<\/p>\n
\n\tWhen we arrived at about 4:30 p.m. there were about 20 people waiting in line for Italian ices, ice cream, Joe Lattis, sundaes, shakes, floats, you name it.<\/p>\n
\n\tI mixed mingled with many of them and at least half were from out of town.<\/p>\n
\n\tAfter taking my first bite of a lemon and mango Joe Latti, I understand this phenomenon.<\/p>\n
\n\tJoe’s offers your choice of Philadelphia-style Italian ice, layered with real, soft ice cream. <\/p>\n
\n\tIt’s the treat that keeps getting sweeter. The lemon and mango Italian ice was the perfect blend of sweet and tart, then at the bottom there was some soft blend vanilla that had the taste of the ices that seeped in. And it doesn’t stop there. I must mention the mound of ice cream swirled on top of the entire cup.<\/p>\n
\n\tMy friend ordered a simple dipped cone and raved about the texture of the ice cream. Though it was soft, it didn’t immediately melt. It was a consistency of cream not like the typical watery drip of regular soft serve.<\/p>\n
\n\tMegan, a local college student, and her mom, Coleen, were sitting at one of the stools eating Italian ices, so I approached them and we chatted.<\/p>\n
\n\tIt was Coleen’s first time and she said that she will visit her daughter more often to enjoy Joe’s Italian ice. Oh, and her daughter, too, of course!<\/p>\n
\n\tJoe's is a place that demands a return visit. Driving away, I was satisfied and unsatisfied all at once. Satisfied by my Joe Latti. Unsatisfied that I didn't get to try a shake or a root beer float.<\/p>\n
\n\tSo I guess we've come full circle. No Baloney Tony, who hails from Fullerton, will have to become a regular of Joe's. <\/p>\n
\n\tI encourage everyone to spring into summer with a treat from Joe’s.<\/p>\n
\n\tJoe’s Italian Ice<\/strong><\/p>\n \n\t12302 Harbor Blvd.<\/strong><\/p>\n \n\tGarden Grove<\/strong><\/p>\n \n\t714-750-1076<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" By Tony Cheong Are you ready for spring? Well, it sure felt like spring on Saturday with temperatures in the upper 80s. In order to cool off, I decided to take a trek to Garden Grove for what some call the coolest treats on the planet. Joe’s Italian Ice operates in what would seem to […]<\/p>\n","protected":false},"author":64,"featured_media":716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5309],"tags":[],"_links":{"self":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/715"}],"collection":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/users\/64"}],"replies":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":1,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":4234,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/posts\/715\/revisions\/4234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/media\/716"}],"wp:attachment":[{"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ocn.archives.ocnnewspapers.com\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}