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The Boston Globe
"The Scoop on Country Ice Cream"

Boston Globe "Once one has become a wastrel, driving an hour each way for an ice cream cone, it doesn't seem so profligate to make a day trip to Sundae School in East Orleans on the Cape for ice cream. After all, once in the area, one can go to Nauset Beach, Rocky Neck Harbor, the Compass Rose Book Store and Orleans Whole Food. Leave early in the a.m. and there's time for two ice cream hits.

We generally make it black raspberry at the first seating, grapenut at the second, though our schedule is in an uproar at the moment, having just learned of the advent of BANANA GRAPENUT banana grapenut ice cream. Possibly there will have to be a third seating. It has, after all, gotten easier to sit.

Sundae School's other offerings include old-fashioned flavors such as maple walnut, frozen pudding and butter pecan; all American numbers such as Milky Way, Butterfinger and coffee Oreo; X-rated amaretto nut and kahlua chip (made with real kahlua) and regional concoctions such as Bass River Mudd - coffee ice cream, fudge stripe, roasted almonds and chocolate chips.

We're so fond of Sundae School's appealing outpost near Nauset Beach - an airy cedar shingled house like affair with picnic tables and a patio - we've never even been to the larger, original, arguably more impressive outpost on Lower County Road in Dennisport, started in 1976 by Paul Endres, a former Milton history teacher turned ice cream entrepreneur.

Endres married his love of ice cream and history by creating a period ice cream parlor with an 80-year-old marble soda fountain, marble tables, period signs and gadgets, including antique ice cream scoops. Both outlets offer fresh fruit sundaes such as strawberry, blueberry and raspberry when fruit is available. Otherwise, you'll have to tough it out with hot fudge."

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