Poulet is about the last place youíd think of to go for ice cream. Itís no cutesy ice-cream parlor in a cutesy neighborhood, and no oneís giving any money to underprivileged kids. In fact, the ice cream at this Baltimore County upscale takeout is presented almost as an afterthought: ďOh, you got your dinner. Hey, why not get some ice cream, too, while you are here?Ē But then you taste it. Itís the kind of stuff that doesnít melt the first second it hits your tongue. Instead, it lingers just long enough for you to really get the flavor (we like the fresh-fruit varieties best, like blueberry and apricot, but the tiramisu and chocolate truffle varieties are fun, too). Itís the difference between buying carton milk at the supermarket and splurging for the glass-bottled, farm-fresh stuff. And while the extra ingredients like raspberries and chocolate chunks donít overwhelm the ice cream itself, you donít have to go hunting for them, either. Itís ice cream that should be the main attraction.