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In Monroe Udell's old-fashioned ice cream parlor it's fun to read the walls, with its collection of newspaper clippings, American memorabilia and license plates. For 54 years ice cream has been prepared daily on the premises using fresh cream, berries, nuts and real whipped cream, etc. in order to make gi-normous ice cream sodas, sundaes, floats (32 oz. pitcher), waffles and goblets. Sizes are sky high (prices too, but less expensive at the outside window), as the menu goes up to a $99.95 punch bowl for 12 people who "don't want to see each other". There's 10 kinds of sundaes, like "two on a blanket" with 2 scoops on pound cake with hot fudge, marshmallow and toasted almonds. Toppings are made here too: cold ones are chocolate, marshmallow, strawberry, cherry-pineapple, chunky pineapple, black raspberry, blueberry, peach or chocolate mint, and hot ones would be fudge, butterscotch, caramel and peanut butter.

They made the Kitchen Sink famous, in which parties of 4, 6 or 8 share a mess of ice cream (chosen from the 34 flavors, including 4 sugar-free and 6 fat-free) and toppings in a stainless steel sink ($12.95 p.p). You'll also discover an old fashioned candy store with candy buttons, licorice, milk duds, peanut chews and suckers, and yes, there's food, like salads, corned beef and pastrami, mile-long hot dogs, wraps and a 1 lb. double cheeseburger, but we'd rather fill up on ice cream. Hours: M-Th 11:30-11, Fri & Sat 11:30-12am, Sun 12-11.