Ice cream in Vienna isn't a season, it's an attitude. Anyone who knows where to go can find handmade flavors year round that have nothing in common with mass produced gelato. In summer, though, the question of the city's best ice cream becomes standard fare for any good conversation about town.

The Legend: Tichy on Reumannplatz

The undisputed legend is Tichy on Reumannplatz 13 in the tenth district. Open since 1952. The apricot ice cream dumplings, vanilla cream around a fruity apricot core, rolled in ground hazelnuts, are practically cultural heritage. Anyone who hasn't been has a real gap in their history with this city.

Castillo's Eis & Bar and Leones Gelato

In the fourth district, Castillo's Eis & Bar on Margaretenstraße 42 has built a world of its own. Melanie Castillo makes everything herself, works with at least 50 percent fruit content, and gets her apricots from her uncle's own garden.

Anyone after gelato in the strict sense should head to Leones Gelato on Lange Gasse 78 in the eighth district. Made fresh daily, exclusively natural ingredients, stored in traditional pozzetti tubs. Lavender, poppy seed, cherry, vegan pistachio.

Gelato Carlo and Schelato

Also in the eighth district, on Hamerlingplatz: Gelato Carlo. The owner doesn't make ice cream, he makes gelato: coffee bean with Ethiopian coffee and Piedmont hazelnut, lemon cake, cream cheese.

For anyone who appreciates unusual flavors: Schelato on Schleifmühlgasse 11 in the fourth district, with matcha, orange kumquat, salted pretzel tonka bean, or licorice.

Pizzi's and Cream, Eiskarussell, and Eis am Maurer Hauptplatz

For vegan ice cream without compromise, it's worth the detour to Pizzi's and Cream on Burggasse 25 in the seventh district. A small selection, carefully considered, high quality ingredients.

Eiskarussell on Linke Wienzeile 40 in the sixth district regularly surprises with rose saffron, cucumber lime, or spirulina.

Anyone who takes local sourcing seriously heads out to Mauer: Eis am Maurer Hauptplatz 10 uses plums, currants, and walnuts from its own garden, milk from an organic farm, apricots from the Wachau. More than 60 flavors a year, always whatever nature happens to be offering.

From the institution that's been around since 1952 to the newest vegan discovery, Vienna's ice cream scene is as varied as the city itself.