An's Dry Cleaning is a small-batch gelato shop at 3017 Adams Avenue in Normal Heights, San Diego, named after the dry cleaning business that previously occupied this 1934 building — the owners kept the sign as a nod to the space's history rather than rebrand the storefront. The head gelato maker brings over 13 years of training from European gelato kitchens, and every batch is made from scratch using local San Diego ingredients — no premixed bases, no powdered flavors, no shelf-stable shortcuts. The menu rotates every two weeks, with each cycle introducing new "fabrics" (the shop's term for flavors) alongside a handful of returning favorites: the ube gelato uses over eight pounds of purple yam per batch, the brown butter chocolate chip cookie folds house-baked cookies into a browned-butter base, and the pineapple-basil sorbet has been on the rotation since the shop's earliest days. An's shares the Adams Avenue dessert corridor with Mariposa Ice Cream, the Mexican-inspired paleta and scoop shop further east, creating a two-stop ice cream walk that has become a weekend ritual for Normal Heights residents. Forbes named An's the number-one ice cream shop in America, and San Diego Magazine voted it the city's best gelato — recognition that has turned this 92116 storefront into a destination draw for visitors walking the Adams Avenue corridor. The shop's format starts every visit with a full flavor tour, where staff walk guests through samples of every fabric on the menu before ordering, a European gelateria tradition that slows the pace and encourages exploration. Pints are available for online order and in-store pickup, extending the kitchen's reach beyond the scoop counter into home freezers across San Diego. The midnight chocolate gelato uses a deep Brazilian cocoa powder that reads closer to brownie batter than standard chocolate, and the coconut cream cheese with passion fruit and gluten-free graham crackers layers tart, sweet, and crunchy into a single scoop. Adams Avenue between 30th Street and 35th runs a stretch of independent food businesses dense enough to anchor an evening walk, and the late-night coffee crowd at Dark Horse Coffee Roasters next door often pairs an espresso with a cup of An's gelato as a two-stop dessert. The lavender-matcha fabric steeps dried lavender flowers in heated milk for exactly five minutes — short enough to avoid bitterness — then folds the infusion into a matcha base, producing a floral-earthy combination that disappears from the case within hours of each batch.