Scottish Sweeties Part 2: S. Luca’s Ice Cream Parlour

Friday, March 19th, 2010 | ice cream, Restaurants

As a child, a trip to S. Luca’s ice cream parlor in Musselburgh, a port town very close to Edinburgh, was the greatest of treats.  Sluca’s (my grandfather’s nickname for it), has been making the most unctuous ice cream since 1908, when Mr. Luca Scappaticcio came over from Italy and learned the craft from a Swiss sous chef (weird, right? aren’t Italians the ones who are kinda known for ice cream?). Sluca’s sundaes, especially the almighty Knickerbockerglory, are legendary, and I had to make a pilgrimage:

The Knickerbockerglory is a parfait made from vanilla and strawberry ice cream, with strawberry topping and whipped cream.  The Praline Parfait is Neapolitan ice cream with chocolate sauce and hazelnuts.  Both are quite tall and force you to improve your posture greatly in order to consume them.  The Meringue Mess is vanilla ice cream floating in a butterscotch and freshly-cut banana soup, with a little crunchy meringue for texture.  These 3 were, of course, parfaits parfaits. 

At first, I scoffed at my mom’s Sticky Toffee Pudding order, as there were plenty more delightful sundaes to choose from, but she pointed out that an STP is good for my Scottish dessert research and also quite tasty, so I relented.  It wasn’t sticky, so much as sweet and decadent.  The cake was so moist, it sparkled like a mound of jewels.  An STP’s toffee is typically made from black treacle (molasses), Demerara sugar (unrefined and brownish), and cream.  Ours was quite warm, and the accompanying scoops of vanilla ice cream melted right into the toffee pool. 

We brought some vanilla and strawberry ice cream home for my grandfather, who will almost certainly eat it smothered in extra-thick double cream, which I think is illegal in the U.S.  My Grandpa is such a rebel. 

S. Luca
32-38 High Street
Musselburgh  EH21 7AG


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