‘When most little girls wanted dolls, I wanted an ice cream maker,’ says Alyssa Chesson, a Cordon Bleu-trained chef, and co-proprietor of Bono Boutique Ice Cream. Aided by her marketing-savvy sister, Simone Chesson, Bono set out to fill a gap in the market—that of artisanal ice creams. From Dark Chocolate Italian Truffle Oil ice cream (half-litre tub costs `900), to sugarfree Dark Chocolate Sea Salt (`700), to Milk Chocolate Bacon (`675), you’ll find a range of unconventional flavours at this tiny take-away (there are no seats here, and our press privilege allowed us to watch the Chesson sisters at work). The ice creams use only organic milk, and do not contain any preservatives, stabilisers or emulsifiers. What we love about them is that the unexpected combinations play havoc on the tongue—you never know what you’re going to get.