The Scoop

BY Carolina Buia | April 2, 2019 | Feature

Check out the sweetest spot this spring.
Strawberry and housemade honey biscuits and cream is served with fresh strawberries.

Ask any islander with a sweet tooth where to go for the best ice cream in town, and they’ll point you toward Buccan. Its ice cream, floating alongside other desserts, is the brainchild of Rick Felberbaum, a former New York and Florida attorney who prefers crafting ice cream over legal arguments. After studying his frozen craft at Penn State and from award-winning Italian gelato chefs, Felberbaum then spent eight months honing his flavor profiles inside Buccan’s kitchen, using it as his personal laboratory. His favorites include vanilla malt, blueberry muffin and pistachio with caramelized fig. “Clay Conley, Buccan’s executive chef, always pushes my creativity,” says Felberbaum. “Last week, he was doing a strawberry rhubarb dessert, so we folded a balsamic glaze into a strawberry ice cream.” Though he’s since moved out of Buccan’s kitchen and is about to open his second Proper Ice Cream location in multiuse development 4th and 5th Delray, Felberbaum continues the collaboration. Plus, he says, he’ll always supply Buccan with its cool fix. It’s a sweet symbiosis. 75 SE Fourth Ave.

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