The Scoop: Weckerly's Ice Cream

The deal: After 12 years as the White Dog Cafe pastry chef who created ice-cream flavors to complement her cakes, Jennifer Satinsky opened Weckerly's Ice Cream in 2012 with husband Andy. Homemade with local ingredients at the Globe Dye Works building in Frankford.

Jennifer's secret: "We use eggs as an emulsifier to create a smoother, creamier texture," Jennifer said. Andy added, "Eggs allow the flavor of the cream to come through."

Scoops: The Satinskys scoop at farmers markets: Old City (2nd and Church streets, 2 p.m. Tuesdays), Fairmount (at 22nd Street, 3 p.m. Thursdays) and West Philly (Clark Park, 10 a.m. Saturdays), and sell frozen cups, pints and sandwiches at Tela's Market, in Fairmount; Green Aisle Grocery, on East Passyunk; and Mariposa Food Co-op, in West Philly.

Where we ate: Green Line Cafe, Baltimore Avenue near 43rd Street.

Hours: 6:30 a.m.-10:30 p.m. Monday-Thursday; 6:30 a.m.-9 p.m. Friday; 7 a.m.-9 p.m. Saturday; 8 a.m.-9 p.m. Sunday.

Inside: A funky neighborhood cafe with gently used seating, an outdoor water dish for pooches and such a laid-back '60s vibe that it would surprise no one if the young Bob Dylan walked in and sang "Blowin' in the Wind."

Prices: Ice cream sandwiches: $4; cups: $3; pints: $9; scoops (at farmers markets): $4.

What we ate: The custardy Blueberry Ice Cream Sandwich laced with dark rum and lime zest, speckled with blueberry pieces and pressed between cardamom-sugared graham crackers, is so fine that if Weckerly's had been here in the '60s, the Beatles would've forsaken strawberries and sung "Blueberry Fields Forever."

What else we ate: The Black & White Ice Cream Sandwich has sinfully rich layers of fair-trade chocolate and whole-bean organic vanilla ice cream between homemade chocolate chip cookies. Lord have mercy!

Bucket List: Peaches 'n' Cream Ice Cream Sandwich on freshly baked homemade pie crust.