Ices Plain & Fancy was voted the runner up for 冰淇淋 and custard in St. Louis from the 2015 Feast 50.
“I’ve been [making nitro frozen goodies] in restaurants for a long period,” says Max Crask, co-owner of Ices Plain & Fancy in St. Louis. “A great deal of restaurants do it this way simply because they don’t possess the proper freezers. Frozen treats gets old like everything else, therefore if it sits around, it’s going to crust up and be gross. It’s really just the best process so it will be.”
Crask, in addition to Ices co-owners Troika Brodsky, Matthew Deutschmann and Crask’s sister, Darla Crask, opened the store inside the Shaw neighborhood of St. Louis last July.
“We’re an area frozen goodies shop,” Brodsky says. “We love the truth that we’re seeing the identical faces day-in and day-out, and we’re understanding each of our neighbors. We wouldn’t be capable of do what we’re doing today if [the area] hadn’t embraced us so wholeheartedly.”
The shop’s name emanates from a book of the same title by Agnes Marshall, a late 19th- and early 20th-century English culinary writer who had been nicknamed “the Queen of Ices,” who suggested preparing ice cream using liquid nitrogen, the shop’s specialty, manufactured by blending an frozen treats base with the gas in the stand mixer. From classic butter pecan to vegan-friendly, soy-based cherry cordial, things are all frozen-to-order right while watching customer, a cloud of smoke billowing out of the stand-mixer bowl as the frozen treat takes shape.
“We’re not merely making frozen treats; we’re making frozen treats with liquid nitrogen and blowtorches,” Brodsky says. “It’s still frozen goodies; it’s the offerings people are used to, although the process itself, as well as looking awesome, offers a unique consistency, mouthfeel and flavor.”
Brodsky is additionally executive director of the St. Louis Brewers Guild, that has led to collaborations with local 4 Hands Brewing Co. and Schlafly Beer breweries. Ices also collaborated with Sump Coffee in St. Louis to generate The Back Up, which pairs the shop’s 三明治冰餅 with Sump’s coffee, plus coffee whipped cream as well as a dexlpky89 of coffee grounds. Ices even create a special nitro ice for dogs, with 50 percent of your profits benefiting Stray Rescue of St. Louis.
This season, they at Ices not simply celebrated its first anniversary, but additionally debuted its refurbished 1964 Divco milk truck (affectionately dubbed “Agnes”). With Agnes, Brodsky hopes Ices will be able to park at events and expand its catering services.
“We feel really lucky to become doing what we’re doing at this particular particular point in time in St. Louis,” Brodsky says. “There’s a whole lot potential, and individuals are actually ready to accept trying new stuff.”