Ices Plain & Fancy was voted the runner up for 冰淇淋 and custard in St. Louis in the 2015 Feast 50.
“I’ve been [making nitro frozen treats] in restaurants for many years,” says Max Crask, co-owner of Ices Plain & Fancy in St. Louis. “A great deal of restaurants practice it in this way mainly because they don’t get the proper freezers. Frozen goodies gets old like everything else, so if it sits around, it’s gonna crust up and become gross. It’s really merely the best process making it.”
Crask, together with 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 a neighborhood frozen treats shop,” Brodsky says. “We love the reality that we’re seeing the identical faces day-in and day-out, and we’re learning all of our neighbors. We wouldn’t be capable of do what we’re doing at the moment if [the area] hadn’t embraced us so wholeheartedly.”
The shop’s name emanates from a magazine of the identical 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 frozen goodies using liquid nitrogen, the shop’s specialty, produced by blending an frozen treats base with all the gas in the stand mixer. From classic butter pecan to vegan-friendly, soy-based cherry cordial, everything is frozen-to-order right before the customer, a cloud of smoke billowing out of your stand-mixer bowl because the frozen treat takes shape.
“We’re not simply making soft ice cream; we’re making soft ice cream with liquid nitrogen and blowtorches,” Brodsky says. “It’s still ice cream; it’s the offerings people are utilized to, but the process itself, as well as looking really cool, provides a unique consistency, mouthfeel and flavor.”
Brodsky is likewise executive director in the St. Louis Brewers Guild, which has generated collaborations with local 4 Hands Brewing Co. and Schlafly Beer breweries. Ices also collaborated with Sump Coffee in St. Louis to make Your Back Up, which pairs the shop’s 三明治冰餅 with Sump’s coffee, plus coffee whipped cream plus a dexlpky89 of coffee grounds. Ices even produce a special nitro ice for dogs, with one half from the profits benefiting Stray Rescue of St. Louis.
This season, they at Ices not just celebrated its first anniversary, but also 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 get doing what we’re doing at the particular point in amount of time in St. Louis,” Brodsky says. “There’s so much potential, and other people really are ready to accept trying new stuff.”