We make all of our ice creams in our little riverside shop. We use 40% heavy cream, whole milk, cane sugar or brown sugar and egg yolks to make a French-style custard. We add natural flavorings like Madagascar vanilla beans, housemade treats such as curds, toffee, cookies and fudge sauce, then we churn it in our Emery-Thompson ice cream machine. After a night in the deep freeze, it's ready to scoop! We make ice cream every day, all year round. For our Belgian Frites we buy Kennebec potatoes. They are hand-cut, rinsed and soaked in cold water, then fried once at a low temperature. They are then cooled, and fried a second time when ordered.
This is a solid little ice cream place with interesting flavors that rotate regularly.
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Frite & Scoop
- Fri, Sat: 12:00 pm - 8:00 pm
- Sun, Mon, Thu: 12:00 pm - 7:00 pm
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