Summer's ice-cream cravings continue, unabated.

The pride of Excelsior, otherwise known as Adele's Frozen Custard, prepares its frozen custard -- egg yolks are the richer-than-ice-cream secret ingredient -- fresh daily, and there's always chocolate and vanilla on hand, along with a pair of changes-daily choices (go to the shop's website for a flavor calendar). House-made nonfat frozen yogurt is also on the menu, in two versions: vanilla and a daily flavor.

800 Excelsior Blvd., Excelsior, 952-470-0035, www.adelescustard.com

Anyone who makes a habit of Patisserie 46 knows that owner John Kraus can bake -- and how. But Kraus is also a skilled maker of frozen treats, turning out delectable flavors like strawberry-milk chocolate ice cream and green apple-rhubarb sorbet.

4552 Grand Av. S., Mpls., 612-354-3257, www.patisserie46.com

The waffle cones are pressed throughout the day at the Grand Ole Creamery. Before they're filled with Black Hills Gold (Oreos, pralines and caramel), cinnamon-infused chocolate mixed with pralines or 30 other tempting flavors, the shop's scoop troops drop a malted milk ball into the bottom of the cone.

Star Tribune, Star Tribune
Edina, MN Wednesday 7/25/2001 Photo illustration to accompany busisness story on rising milk fat prices. A multi-scoop cone constructed at Edina Creamery, propriator Brad Heck says he has already bumped prices up twice this year.

750 Grand Av., St. Paul, 651-293-1655 and 4737 Cedar Av. S., Mpls., 612-722-2261

RICK NELSON