cream

The kid in the candy shop is Eli Roth with a gore budget and in the “Hostel” director’s latest bloody romp, “Ice Cream Man,” there’s a decidedly childlike giddiness from behind the camera to accompany the sicko suburban carnage depicted onscreen. Where others might view a “Village of the Damned” scenario as dread-inducing, Roth hears the bell for recess.

That doesn’t necessarily translate to a successful film. Little things like style, narrative command and character still matter, and Roth, who wrote “Ice Cream Man” with Noah Belson and even gives himself a role, is decidedly more of a smart-ass vaudevillian than a skilled filmmaker. (“Thanksgiving” was better as an impish sideshow teased as a trailer in “Grindhouse” than as a standalone feature years later.) And while that same belief in the lasting entertainment value of jokey splat-itude gives “Ice Cream Man” its occasional well-churned moments, it eventually undercuts Roth’s own semi-worthy bid to rattle us as the best horror movies can.

With its sunny elevator-music-scored opening of cheery park scenes and leafy residential neighborhoods, “Ice Cream Man” sets itself up, not unappealingly, like a Norman Rockwell painting asking to be vandalized. Next comes the arrival of a tinkling blue ice cream truck manned by an eerily silent, smiling, wraith-like purveyor (Ari Millen) with a John Waters mustache. He hands out his goodies free of charge, and the town’s children converge excitedly, then head home with colorfully smeared faces and a peculiarly quiet demeanor — except for easily bullied Jared (Charlie Zeltzer), who’s lactose intolerant and nobody’s friend anyway, after losing the ballgame for his team.

But when his ice cream-eating schoolmates begin slaughtering their parents overnight, seemingly fueled by the wafting sound of the truck jingle and old-timey black-and-white animations invading their phones, Jared seems like the lucky one. At school the next day, the cold-eyed stares of dairy-slopped grade-schoolers befuddles the teachers (“Is this some sort of zombie pajama day challenge?” is one of the better reaction lines) as well as unsuspecting Jared, along with two other unaltered classmates, Mia (Kiori Waldman) and Tommy (Shiloh O’Reilly). Then the ice cream man returns to refuel his targeted customers, who try to convert our well-cast, engaging trio of young double-scoop holdouts. Things get sticky.

A daytime massacre, built around gleefully homicidal children in full kill mode against adults, contains visuals designed to forever alter how you see tetherball, rope-skipping and cat’s cradle (plus a quasi-amusing shout-out to “The Birds”). It’s clear Roth was aiming for a blood-and-guts tour de force, which this both is and isn’t. Even after Jared and the gang escape the slayground to a church where they get the ice cream man’s backstory from a cowardly priest (Benjamin Byron Davis), genuine scares aren’t really in play here, just taboo snickers.

Then again, the carefully calibrated blend of dark humor, weirdness and sheer terror that made last year’s “Weapons” a rapturous nightmare about creepy children isn’t what Roth is after (or cares to do). He’s got a super-soaker “Goonies”-meets-early-Peter Jackson mindset and a list of clever kills to execute. Time’s a wastin’.

So a pinch of surprising depth proves to be the most unwieldy move when Roth unveils a resonantly nasty surprise for his story’s endgame. The impact is muted because it instantly clarifies how needlessly trivial everything before it was. Maybe someday, Roth will temper his empty-calories instincts and make more of a meal out of his twisted ideas.

This is the people pleaser. Phoenix Bakery’s now-iconic strawberry-and-whipped-cream cake has been called “L.A.’s most popular cake” for good reason. It’s light, not too sweet, packed with fresh berries and surrounded by a cloud of airy whipped-cream frosting with a border of sliced almonds for crunch. For generations of L.A. kids, including my own, this is the birthday cake. Dreamed up by the late Lun F. Chan as an extravagant expansion of strawberry shortcake, it has a double-layer base of chiffon cake (another L.A. invention). You can order tres leches and other types of cakes at the bakery, founded in 1938 by Chan’s brother, Fung Chow Chan, but nearly everyone comes in for the strawberry cake, which except for holidays is almost always available for walk-ins. And with prices starting at $29.95 for a 6-inch cake that serves five to six people, it’s also one of this city’s most affordable ways to make a birthday special.

A LUMINESCENT school of blue marlin, majestic angelfish, cute little seahorses . . . 

I’m spotting almost everything I’d hoped to while snorkelling in the Caribbean Sea — though, sadly, the leatherback turtles haven’t come out to play today.

But when I dive down just a few feet deeper, I see something you wouldn’t expect.

A man sitting with a typewriter at a desk. A princess emerging from a giant nutmeg pod. And a group of 26 children holding hands in a circular formation.

These are just some of the remarkable sights at the world’s first underwater sculpture park off the coast of Molinere Bay in Grenada.

Spectacularly different from anything you’re used to seeing beneath the waves, it’s almost ghostly — but mesmerising to explore.

Each sculpture relates in its own way to Grenadian culture; together, acting as artificial reefs that promote the growth of coral, they deliver a powerful message of revival.

After the island’s coral reefs were devastated by a hurricane in 2004, the sculpture park was built to lure tourists away from those fragile natural atolls.

But the concrete creations are also attracting new marine life. I’m staying on Grenada for a few days to learn about the country’s attempts to encourage “voluntourism” after its most recent destructive hurricane in 2024.

So you can enjoy a blissful Caribbean holiday while getting hands-on to really immerse yourself in the culture and community.

Whether you’re willing to plant mangroves, join a hunt for the invasive lionfish or harvest the crops at an organic farm, you become more than a tourist, helping to rebuild and reinvigorate so the likes of those shy, endangered turtles can survive.

This is a small island nation, so sustainability is critical.

From my taxi driver to the hotel staff, everyone living here seems to be in on that commitment — they’re proud of their home and passionate about flourishing here while staying true to their roots.

Which, as I quickly learn, includes a love of food, rum and reggae.

My eco-resort, True Blue Bay, comes alive every Wednesday with a street-food festival and epic carnival party until the early hours.

It’s all fuelled by a knockout rum punch.

A tour of distillery Clarke’s Court shows us how they make this national spirit using centuries-old methods to create exotic flavours including passionfruit and coconut.

And the Belmont Estate chocolate factory hand-sort their cocoa beans to fulfil their “tree to bar” ambition before hand-wrapping their chocs.

During visits to both places, what stands out is their commitment to using time- honoured techniques so they can continue to employ the locals rather than replacing people with modern machinery.

Then there are the smells . . . from fermenting molasses while making rum to the cocoa beans being turned while drying in the sun.

From the moment you set foot on Grenada, you know why it’s called the Isle of Spice. You can’t walk far without catching a waft of nutmeg, cinnamon, ginger or turmeric.

A trip to a spice market in the colourful capital of Saint George’s delivers a mouth-watering lesson in flavour as we sample the raw ingredients for everything from nutmeg jam to hot sauce.

Even the local, custom-made cola is flavoured with a nutmeg syrup.

So wherever and whenever you eat, your tastebuds are dancing to a great Grenadian beat.

Breakfast is a Caribbean concoction of coconut bakes, fried breadfruit or cocoa and cinnamon pancakes and cocoa tea.

Lunch can be callaloo soup (a green leafy veg like spinach) or the beloved national dish “oil down” — a stew made with salted meats, breadfruit, green bananas, callaloo, turmeric and coconut milk.

And it is dinners of straight-from-the-sea tuna, conch, mahi-mahi fish or jerk chicken.

When it comes to pudding, trust me and order the cinnamon ice cream. All local ingredients, grown or caught, are fresher than the short, spontaneous downpours.

It is no wonder Grenada was named by the World Food Travel Association in 2021 as the planet’s first “culinary capital”, recognising its gastronomy, organic farming and regenerative food tourism.

Nowhere is more dedicated to those beliefs than my second hotel, the family-owned Blue Horizons Garden Resort — an off-grid, eco-forward destination with a farm-to-table commitment and everything sourced from their own estate.

They catch 90 per cent of rainwater to use for everything from cleaning laundry to watering plants. It’s all geared towards a restful, relaxing, sustainable break.

And yet it lacks none of the mod cons you’d expect from a Caribbean resort.

A five-minute walk away is the locals’ pride and joy: the beautiful Grand Anse beach.

From sunbed renters there to fruit sellers at the side of the roads and the waiting staff in the restaurants, everyone is friendly and warm like the Caribbean sun; you sense genuine hospitality rather than the politeness of customer service.

A little further is the tranquil Morne Rouge beach.

Even the Mona monkeys seem pleased to see us on a visit to Grand Etang National Park, where local guide Leon — aka “the monkey whisperer” — calls them down from the trees so we can feed them bananas.

There, surrounded by lush, vivid-green rainforest, you feel the island’s connection to the natural world; nurture for nature in a place refusing to succumb to commercialism.

Grenada is clearly still committed to the authenticity that arguably no longer exists on its more touristy neighbouring islands.

Rather than variety being the spice of life, in Grenada the variety of spice is life.

And even if you just buy some local nutmeg after enjoying the sun, sea and service, you’ll help the wonderfully welcoming, climate-conscious people on this lovely island.

Which leaves a great taste in the mouth.

This coastal gem boasts Viking history, a famous ice cream parlour, and independent shops – and it’s a place I’ve been visiting since childhood that’s magical even when the weather isn’t the best

Summer is in full swing across the UK, bringing with it some glorious weather over recent weeks. With hopefully more sunshine to come, now’s an ideal time to organise a seaside trip or two.

Britain boasts countless spectacular locations, and although the heatwaves have been great, we all know how unpredictable the weather can be here.

But there’s one particular spot I’ve been returning to since I was young that gets lively during summer without becoming overcrowded, and even when it’s pouring down, it’s still amazing.

Largs, a lovely seaside town on Scotland’s west coast, sits approximately an hour’s drive from Glasgow. Famous for its Viking museum, traditional amusement arcades, and ferry services to the Isle of Cumbrae, it’s somewhere many Scots will likely have explored during the warm summer months.

This picturesque town positioned on the Firth of Clyde offers everything you could want from a coastal getaway, with a range of hotels and places to stay.

We stayed at the Old Rectory, a beautiful holiday home sleeping up to 14 people, featuring a hot tub and plenty of room for unwinding. One of the best things about Largs is how near you are to the waterfront regardless of where you are.

The charming Victorian seafront is packed with things to see and do, offering an impressive selection of eateries serving everything from classic fish and chips to delicious Thai cuisine.

Largs has immense historical importance as the location of a landmark battle in 1263, which signalled the end of Norse dominance in Scotland.

The Vikingar museum offers a fascinating glimpse into this heritage, though for a truly hands-on experience, the annual Largs Viking Festival in August is highly recommended. As luck would have it, the festival was in full swing during our trip, featuring dramatic battle re-enactments, live performances and some spectacular outfits.

Beyond its Viking roots, Largs is equally famous for its art deco ice cream parlour, which has been pulling in the crowds for generations.

Nardini’s, fondly known as Scotland’s most beloved café, has built its amazing reputation on its welcoming atmosphere and exceptional ice cream. Much like Vikingar, it enjoys a fantastic waterfront setting, making it the perfect spot to enjoy a scoop or two of your favourite flavour.

Alongside their extensive range of cakes and light bites, it’s a great choice for lunch or a quick snack while strolling along the promenade.

Venture into the town centre and you’ll uncover charming narrow streets bursting with independent gift shops, cafés and yet more ice cream parlours. On one particular morning, we chose to have brunch at Perk – a lively café bursting with plants and books, featuring an outstanding menu to match.

The vanilla matcha was an absolute treat, and the feta and avocado waffles were impossible to resist.

Still peckish after your meal? There’s a cake counter overflowing with pastries and other indulgent sweet treats available to take away.

While Largs may lack the familiar high street chains, it more than compensates with a wonderful selection of independent traders stocking truly unique items.

A large market tent has vendors offering everything from organic dog food to wooden lamps, jewellery, soaps and even tarot readings – you could quite easily spend hours browsing.

If you want to venture a little further, jump on a quick ferry crossing from the harbour to the Isle of Cumbrae, home to the delightful town of Millport.

The island is small enough to cycle around in just a couple of hours, with a well-earned pint awaiting you at the finish before a speedy 10-minute sail back to the mainland. Nearby, the breathtaking Kelburn Castle stands tall – a spectacular park and estate that hosts its very own summer music festival.

It’s perfectly suited to families too, featuring several playgrounds, cascading waterfalls and plenty more to uncover, all within a 10-minute drive from Largs. Truthfully though, Largs alone provides more than enough to keep visitors thoroughly entertained for either a day trip or a full weekend break.

If you’re lucky enough to visit on a bright day, it’s absolutely ideal. But even in wet weather, there’s no need to panic – it makes those seaside walks all the more refreshing and the welcoming ice-cream parlours even more tempting.

It looks like cream top beverages are sticking around L.A.’s coffee scene.

“You can’t open a coffee shop in L.A. without having a cream top, fortunately or unfortunately,” said Ryan Solomon, director of wholesale at the Little Marionette, on bringing the cafe from Sydney to L.A. in 2024.

A whipped topping typically made from condensed milk or heavy cream, fans of embellished beverages can’t get enough of the now-standard flourish that local coffee shops add to iced coffee and matcha drinks. The trend evolved from the Austrian Einspänner coffee drinks that first overtook Seoul’s coffee scene in 2016 before landing in L.A. not long afterward.

The verdict on cream tops is split among cafe owners, with some claiming that the rich, luscious topping can overpower the flavors of carefully curated coffee drinks. Last year, prominent L.A. cafes Maru Coffee and Mandarin Coffee Stand limited the add-on on their menus, with Mandarin Coffee Stand owner Sherry Gao saying that the trend went “a little bit out of control.”

But for Arian Behboodi and Jared Sielski, co-owners of Lynx Coffee in Sherman Oaks, the pros outweigh the cons.

“We appreciate the cream top drinkers, and we appreciate the coffee fanatics, and we really do try to have a little bit of both,” Behboodi said.

Now, local cafe menus are evolving beyond neutral cream top flavors and offering whipped toppings that pull inspiration from all parts of the world, such as an iced honey latte garnished with a Vegemite cream top at a Palms coffee shop and a cajeta cream top that recalls the gooey Mexican caramel sauce at a new cafe in Hermosa Beach.