The East Bay Express writes: "Luis Abundis doesn’t just plug in some machine to make ice cream. The owner of this tiny stall in the Fruitvale Public Market actually whips up each batch completely by hand, shaking and stirring his mixes in an open bucket set over ice and salt. Called nieves de garrafa, or carafe ice creams, Abundis’ gelato-like creations come in flavors like fresh corn and yerba buena (mint). Like anything handmade, they’re prone to inconsistencies, but a few ice crystals now and then only boost the charm factor."