Any ice cream shop that gets mentioned in the same article as Scoops deserves attention. The Bent Spoon recently shared space in Bon Appetit with the Los Angeles gelateria. The Princeton ice creamery resides along Palmer Square, a bucolic section of downtown.

The Bent Spoon’s two Spooners, Gabrielle Carbone and Matthew Errico, are both from New Jersey and have a lot of state pride, selling I Heart NJ T-shirts. They “make amazing ice creams and sorbets from Cherry Grove Farm, Honeybrook Farm and Gravity Hill Farm.” Carbone and Errico also “support local farmers and producers first, and if they are also organic, all the better.” I’ve rarely been so proud to be from New Jersey.

A butcher paper manifesto espouses strong beliefs in New Jersey terroir.

A map showcases local farms that supply the ice cream shop.

The menu is handwritten, since offerings depend on market availability. No matter the flavors, ice cream comes in a sandwich, organic sugar cone, cup, soda or shake.

I ordered a “small cup of goodness!” ($3.50) filled with a scoop each of blood orange sorbet and Italian Mascarpone ice cream. Citrus paired well with the creamy cheese. It was like eating an organic creamsicle. It was so hot in the shop that within two minutes of serving, ice cream began to cascade down the side of my cup.

The Bent Spoon also bakes on-site, including this respectable cranberry oatmeal raisin cookie.

Based on my initial visit, it’s clear that The Bent Spoon lives up to its claim to “artisan ice cream & good ingredient bakery.”