Smartly opened at 1717 17th Street during the summer of 2017 Milkbomb Ice Cream had lines from day one, the replacement for former Soft-serve shop in essence turnkey but bringing the unlikely combination of warm Donuts and cold Ice Cream to San Francisco for the first time. Previously making waves in Orange County and New York City, the process for all intents and purposes using harder freezing temperatures and a modified Panini press to fuse two of Americas favorite indulgences, Milkbomb comes from owners Marion Valenzuela and Jan-Michael Manuel with the added bonus of unique flavors and several housemade Toppings Building a strong social media following despite being tucked away in a business plaza, myriad photos of over-the-top creations assuredly drawing folks in but the product itself also showing well per report, it was after a brief wait despite rain that samples came first, an Asian influence not uncommon to The Bay Area yielding mellow Ube and Red Bean that was unfortunately a touch gritty while Perfect Peach and Pistachio were both excellent amidst a creamy base that arrives firm but begins to soften quickly. Not afraid to try new ideas, the Potrero Hill crowd mostly young and obviously not dissuaded by Fruity Pebbles based on pictures, it was blending local Fruits and Chocolate-Hazelnut Spread that Strawtella was ordered by one guest who raved it, two others instead focusing of Butta Brickle that tastes like Butter Pecan made with Candy instead of smoked Nuts and Horchata that riffs indistinguishably on the Beverage but here found itself stuffed between slices of grilled and glazed Brioche plus a drizzle of bitter-sweet Caramel. endoedibles.com.