L.A.'s best ice cream is from this secret pop-up. Here's how to get a pint.

"Now, Ray is behind Henry's Secret Ice Cream, a pop-up hosting weekly drops of his Harry's Berries-filled strawberry ice cream, and a host of other seasonal flavors out of the old Hall Pass ice cream parlor in West Hollywood. Flavors are posted on the website and via the Instagram account every Wednesday at noon. Customers are given a pickup window to retrieve their pints from the shop on either Friday or Saturday."

"It had a silky smooth, luxurious texture, bursting with fruit from Harry's Berries, the Oxnard farm behind the most sought-after strawberries in the country. Now, Ray is behind Henry's Secret Ice Cream, a pop-up hosting weekly drops of his Harry's Berries-filled strawberry ice cream, and a host of other seasonal flavors out of the old Hall Pass ice cream parlor in West Hollywood."

"Recently, there was strawberry ice cream made with puréed Harry's Berries, sugar, a touch of lemon juice and vanilla paste. Ray folds in macerated strawberries to ensure maximum strawberry potential in each spoonful."

"With a silky smooth texture and a base brimming with fresh fruit, cookies or brittle, each pint is its own composed dessert. Flavors like coffee salted caramel, cookies and cream and strawberry cheesecake change weekly."

Bradley Ray’s strawberry ice cream is described as melting on the tongue with a silky smooth, luxurious texture. The flavor is built around fresh fruit, including Harry’s Berries from the Oxnard farm known for sought-after strawberries. Ray previously made ice cream at Antico Nuovo, including fior di latte with olive oil, salt, and grilled focaccia, and a strawberry ice cream that reshaped expectations. Ray now runs Henry’s Secret Ice Cream, a West Hollywood pop-up from the old Hall Pass ice cream parlor. Weekly drops feature flavors that change, with strawberry pints made from pureed berries, sugar, lemon juice, vanilla paste, and folded macerated strawberries for maximum strawberry impact. Flavors are posted Wednesday at noon and pints are picked up Friday or Saturday.

Read at Los Angeles Times