East Pasadena is ground zero for Carmela Ice Cream chef/owner Jessica Mortarotti and business partner Zachary Cox, who now run three locations across L.A. Their dynamic flavor palate focuses on garden-inspired ingredients such as herbs and spices, flowers and seasonal fruit. They use farmer's market produce and organic dairy such as fresh cut chocolate mint, rose petals, lemon, basil, lavender and honey. Their salted caramel ice cream is L.A.'s best, and you'll also find more refreshing flavors like mint cacao nib and strawberry buttermilk, all in natural colors.
