Le Mistral is probably best known for its French cuisine, but lately it has upped the ante in the dessert department, starting with the acquisition of a commercial-grade Italian ice cream machine that produces house-made ice creams easily and frequently. Fruit-based sorbets are outstanding, with a wide array of seasonal flavors like pear, apricot, plum, strawberry and lemon. Staple flavors like vanilla bean and hazelnut are rich, dense and creamy-smooth. When you order a selection of the ice creams and sorbets, you don't just get a few scoops in a cup, either. The frozen dessert is elegantly adorned with handmade sugar sculptures by Pastry Chef Marcos Sacalxot, ensuring that it not only tastes good but looks great, too.
This place didn't even know they won the best ice cream award. What a joke HP. Why not choose one of the many local establishments that make ice cream as their primary product? Seems like an odd choice to choose a French restaurant attempting Italian ice cream. Other factors are obviously involved with these "editors picks"
Go a little farther west to Katy and you'll find more flavor at Ritter's. It's frozen custard after all, not merely ice cream.
@concannon you can also get frozen custard (just vanilla and chocolate) in the loop at Petite Sweets on West Alabama, and it's excellent.
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