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Best Of 2014: Ice Cream/Gelato

The key to the dense, rich flavor of Josh & John's ice cream is a slow method of churning, but what the makers put into the mix is also essential. Co-owner Lindsay Keller says they use natural and local ingredients, when available, such as Colorado-grown berries and peaches. Then each handmade batch is churned for between 30 and 45 minutes by machines that are similar to old, wooden hand-cranked ice-cream makers. Keller says the devices they use have "been built and patched together a lot like Frankenstein over the years. You are not going to find ice cream machines anything like them, anywhere." The resulting frozen concoction is almost chewy in texture, with very little embedded air or water. It turns out the misunderstood monster can crank out a freakishly good dessert.— Darcie Mankell

Bites 2013: Oatmeal Cookie Ice Cream

From a wide array, this is the money flavor, as simple to achieve apparently as adding crumbled oatmeal cookies to a vanilla base. (Not so creative as making the shot version out of Baileys, Goldschläger and butterscotch schnapps — but we digress, and who cares?) It's delicious, with a slight cinnamon hint and granular element — as clean and straightforward as ice cream flavors come. (Cups and cones from $3.95 to $5.05)

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