Stella Jean's Ice Cream Kensington scoops Southeast Asian-inflected flavors at 4073 Adams Ave in San Diego, the Kensington village location of the brand co-founded in 2018 by Steven Torres and Chef Gan Suebsarakham under their Sweet & Savory Collective. Suebsarakham, a Thai chef from Khon Kaen, developed the ice cream program using Scott Brothers Dairy from Chino, California, a creamery that supplies the high-butterfat base responsible for the dense, slow-melt texture across the flavor line. Craft beer from Mission Brewing Kensington pours a few doors down on Adams Avenue, where a stout-and-scoop pairing represents the kind of bars kensington experience the village supports after dark. The signature Mango Sticky Rice flavor combines pandan-infused coconut oat milk with a mango sorbet layer, a recipe Suebsarakham refined through seven or eight test batches before approving it for the menu. Ube Pandesal Toffee folds the Filipino purple yam into a toffee-laced base, and the S'mores scoop gets its char from hand-torched marshmallow pieces mixed in during the spin. Kensington's walkable Adams Avenue strip puts the shop within the same corridor searched under pizza kensington and the broader restaurants kensington queries that drive evening foot counts along this stretch of the 92116 ZIP. The Kensington-Normal Heights Branch Library, a block west on Adams, anchors the village's civic center and generates afternoon foot traffic from families heading east toward the ice cream counter. Vegan scoops use blended high-fat non-dairy milks that Suebsarakham formulates to avoid the icy, thin texture typical of plant-based ice cream, with Guava Cream Cheese and Brown Butter Pecan rotating through the vegan slots. The Adams Avenue Street Fair, the annual fall music festival that shuts down vehicle traffic along the corridor, generates the shop's highest single-day scoop volume each year. Earl Grey Citrus Tea Cake requires a double-brew and double-strain process to infuse the tea into the base without releasing leaf particles. Post-dinner foot traffic from The Haven Pizzeria heads east for dessert scoops from the same Adams Avenue dining cluster. House-made waffle cones bake on a press behind the counter, and the gluten-free cone option uses a rice-flour batter developed in-house.