Cotton candy clouds and Sichuan spice

Signature treats, South Beach style

Every counter has one thing it is known for; this one has two. The spicy signature ice cream comes from owner Xiaoli Liu, who grew up in Sichuan province — home of the spiciest food in China — with the dessert recipes of three generations of women behind her. And then there are the clouds: cones and cups wrapped in fresh-spun cotton candy in pink vanilla, blue raspberry or strawberry, made to be carried down Ocean Drive.

In between sit sixteen artisan flavors that combine the ice cream traditions of Europe and Asia, mochi for the stroll along South Beach, and cupcakes from the dessert case — all churned and built from local, fresh ingredients in the lobby of the Carlyle.