Wednesday, February 17, 2010

Ice Cream Makers Embracing Their Soft Side

When Jennie Dundas and Alexis Miesen opened Blue Marble, a shop selling homemade ice cream on Atlantic Avenue in Boerum Hill, Brooklyn, back in 2007, their checklist included organic ingredients, 16 percent butterfat and a child-friendly setting.

Soft-serve ice cream was not in the picture there or at their second shop, in Prospect Heights. “It didn’t seem to have a quality connotation,” Ms. Dundas said. Then she tasted the version that Billy Barlow was churning out at Bonita, in Fort Greene, which has since closed.

With Mr. Barlow, Ms. Dundas’s boyfriend, as an unofficial consultant, Blue Marble has introduced soft serve at its newest shop, in Cobble Hill. Creamy, crenelated pinnacles.

In bright vanilla, deep chocolate or a swirl of both, are lower in butterfat (10 percent) than the shop’s regular ice cream so that they can be churned from the machine. The ice cream is eggless but has some organic soy lecithin as a stabilizer. Chocolate nibs from Nunu Chocolates in Boerum Hill are an optional topping.


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