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 get it done in this way simply because they don’t get the proper freezers. Frozen treats gets old like everything else, therefore if it sits around, it’s planning to crust up and be gross. It’s really merely the best process to make it.”
Crask, together with Ices co-owners Troika Brodsky, Matthew Deutschmann and Crask’s sister, Darla Crask, opened the shop inside the Shaw neighborhood of St. Louis last July.
“We’re an area ice cream shop,” Brodsky says. “We love the point that we’re seeing a similar faces day-in and day-out, and we’re learning all of our neighbors. We wouldn’t have the ability to do what we’re doing right now if [the neighborhood] hadn’t embraced us so wholeheartedly.”
The shop’s name originates from a novel of the same title by Agnes Marshall, a late 19th- and early 20th-century English culinary writer who has been nicknamed “the Queen of Ices,” who suggested preparing ice cream using liquid nitrogen, which is the shop’s specialty, produced by blending an soft ice cream 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 from the stand-mixer bowl because the frozen treat takes shape.
“We’re not merely making frozen goodies; we’re making soft ice cream with liquid nitrogen and blowtorches,” Brodsky says. “It’s still frozen treats; it’s the offerings people are widely used to, although the process itself, together with looking great, provides a unique consistency, mouthfeel and flavor.”
Brodsky is also executive director from the St. Louis Brewers Guild, that has triggered collaborations with local 4 Hands Brewing Co. and Schlafly Beer breweries. Ices also collaborated with Sump Coffee in St. Louis to produce The Rear 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 50 percent of the profits benefiting Stray Rescue of St. Louis.
This summer, the group at Ices not just 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 being doing what we’re doing at the particular point in period in St. Louis,” Brodsky says. “There’s a great deal potential, and individuals are actually available to trying new stuff.”