Last year, Jonathan Soma (of Brooklyn Brainery fame) was given an ice cream machine as a gift, and, while it was all good fun, he always ended up with about three pints of a single flavor. "A quart and a half of mint chocolate chip might sound like fun," he tells Asylum, "but I think it's only useful during 'Pride and Prejudice' marathons." Thus, the Brooklynite wrangled some sweet teeth together this summer to swap those extra pints at the Ice Cream Club.

"It's ice cream social meets potluck," explains Soma.

So, it's definitely a make-it-at-home scenario, but for just $5, anyone gets a lifetime membership -- and the machines at Sur LaTable in Soho aren't that expensive. It really doesn't take much to join the ranks of the ice cream–crackhead community, which is a total grab bag.

One could easily end up exchanging a flavor fail, such as the pork bun with mayo (steeping green onions and pork floss -- think jerky meets cotton candy); then again, Soma praises other golden greats like the Moroccan mint tea. And, if you're greedy enough to want to take a pint without bringing one, that'll be $9.

As the summer wraps up and the weather cools down, Soma and the gang are considering their next step, like making hot toddy floats. Until then, he's still trying to master the one flavor he just can't realize: Pop Rocks.

"Back in middle school there was a Ben and Jerry's flavor, Kaberry Kaboom," recalls Soma. "It had Pop Rocks in it, and I've been chasing it ever since. There are actually some other people in ICC who are independently on that trail, too. It's a tough nut to crack: How do you get Pop Rocks into the mix without them going off? Someday we'll get it."