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NY's top scoops

By Elaine Paoloni | epaoloni@am-ny.com

3:34 PM EDT, July 11, 2007

As if you need an excuse to go out for ice cream in this weather, it's National Ice Cream Month. So step out of your air-conditioned cocoon and treat yourself to the scoop of your choice, whether a simple vanilla cone under the Brooklyn Bridge or an exotic cup of wasabi in Chinatown. There's no better relief from the heat.

Chinatown Ice Cream Factory It's difficult to discern what makes a flavor "regular" or "exotic" at this Chinese-flavor-infused scoop shop. While almond cookie, black sesame and lychee are listed under "regular," wasabi, blueberry cheesecake and coffee brandy are billed as "exotic" -- they all sound extraordinary to us. A variety of sorbets, from watermelon to blueberry, is also available. 65 Bayard St.; 212-608-4170; $3 one scoop; $4.65 two scoops; $5.75 three scoops

Australian Homemade If you want to minimize your guilt, the ice creams and sorbets here are made with all-natural ingredients. During the summer you can expect 17 flavors made fresh in the shop each day. Large chunks of fruit are buried in sorbets, while other ingredients are brought in from around the globe -- macadamia nuts from Australia, mangos from India. 115 St. Mark's Place; 212-228-5439; $3.25 one scoop; $4.25 two scoops

Brooklyn Ice Cream Factory If you're looking for some good scenery to go along with your scoop, head to Fulton Ferry Landing, just below the Brooklyn Bridge. Located in a landmarked fireboat house, the shop serves only about eight flavors (think the basics -- vanilla, chocolate, strawberry), but the creamy quality is the real draw. Once you have your order in hand, linger over your licks while taking in the Manhattan skyline or strolling along the promenade. 1 Water St., Brooklyn; 718-246-3963; $3.50 one scoop; $5.50 two scoops; $6.50 three scoops

Ciao Bella Based on a family recipe from Torino, Italy, the gelato at Ciao Bella will take you back to the old country. It comes in a rotating array of innovative flavors such as hazelnut-biscotti, fromage blanc and chocolate jalapeno. Even the mainstream varieties have a gourmet twist -- Valrhona chocolate, Tahitian vanilla. Seasonal flavors, yogurt and sorbet are also available. Multiple locations; www.ciaobellagelato.com; $4.75 small; $6 large

il Laboratorio del Gelato Jon Snyder, who created and sold the Ciao Bella brand back in the '80s, treats the production of gelato like a science. In his lab-like Lower East Side shop, servers clad in white coats scoop up to 20 daily flavors (chosen from a repertoire of 200 varieties). Gelati are spiked with flavors such as licorice, bitters and honey. Sorbets include five different plum varieties, four grape choices and plenty of other fruit options. 95 Orchard St.; 212-343-9922; $3.25 small; $4.50 medium; $5.75 large