The Virginian Pilot, April 5th, 1998
Byline: GUY FRIDDELL
After more than 30 years of seeking greengage plum ice cream in Colonial Williamsburg, I tasted it the other day. It was worth the wait.
It's not among the scads of flavors in the Baskin Robbins ice cream parlor in Merchants Square.
It's among 17 kinds concocted by the Colonial Williamsburg commissary for its taverns and the Williamsburg Inn. You can't buy it in bulk. You must eat it on the spot.
Every time it appeared on the menu, heretofore, the waiter informed me it had sold out.
And it dropped off the menu five years after the source of the plums, a California f...
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