The city of Ibarra in northern Ecuador sits at the foot of the occasionally snow-capped Imbabura Volcano. Its crater is believed to be the original freezer relied upon to make helados de paila, intensely fruity ice creams or sorbets, made by whipping tropical fruits with sugar in a bronze basin set over salt and volcanic […] The post Helados con queso at Nube’s Ice Cream Coffee Shop appeared first on Chicago Reader. ...read more read less