We’ve had the house-made ice cream at the finest restaurants in America—Citronelle, Gary Danko, Jean-Georges, Le Bec-Fin and Patina, to name a few—and Patricia Sampson’s can stand toe to toe with any of them. In fact, having tasted some 30 of her cow’s milk and goat’s milk ice creams and sorbets, we’d bet on her to win Top Ice Cream Chef.

And you’re a winner too, because while none of those great restaurants will overnight you a pint of whatever you’re dying to dig into (unless, perhaps, you’re the president-elect or other A-lister), you can order to your heart’s content at IceDreamOnline.com. As you’ll read later in this review, while most goat’s milk ice cream has a distinct flavor, you’d never know that some of Delicieuse’s products are made of goat’s milk. (When tasting the goat’s and cow’s milk products side by side, we could taste a difference. But the difference didn’t say “goat,” just great.) That makes this exquisite-tasting ice cream a quadruple bonus for people who have high cholesterol or lactose intolerance: goat’s milk is lower in fat and calories and is more easily digested than cow’s milk. But make no mistake: We’re mad (or maaad) for the entire line—every flavor we tasted was superb. Read the full review on TheNibble.com.