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Nov 20, 2017
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Posts Tagged ‘ice cream’

First Look: Clementine’s Creamery in Clayton

Monday, July 10th, 2017

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Location number two of Clementine’s Naughty & Nice Creamery is now open for business at 730 DeMun Ave., in Clayton.

Picture a combo of a classic European cafe and an old-fashioned ice cream parlor, and you’ll have the vibe of the new spot. Outdoor seating, restored copper trim around the front windows and window art from local artist Phil Jarvis set the scene outside. Inside, details like charcoal and white Portuguese floor tile, an antique sideboard and a wall full of copper molds create an atmosphere both rustic and urbane.

Clementine’s has 24 flavors of ice cream on hand – eight “naughty” (with booze) and 16 “nice” (sans alcohol), which can be had in cups, by the pint or ensconced in a variety of cones, including house-made waffle cones and flavored cones from The Konery in Brooklyn, New York.

Floats are available, too, and owner Tamara Keefe said shakes will also be a thing in the next week or so. The location is also offering macaroons from Like Home/Comme A La Maison.

Hours for the new location are Sunday through Thursday from 11 a.m. to 10 p.m., and 11 a.m. to 11 p.m. Friday and Saturday. Heres’s a first look at Clayton’s newest ice cream shop:

 

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Photos by Michelle Volansky 

Matt Sorrell is staff writer at Sauce Magazine.

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Sneak Peek: Boardwalk Waffles & Ice Cream in Maplewood

Thursday, February 2nd, 2017

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The scent of fresh-made waffles will soon waft down Manchester Road in Maplewood when Boardwalk Waffles & Ice Cream opens doors this Saturday, Feb. 4. As The Scoop reported in October 2015, owners Eric and Laurie Moore sought to bring a taste of Eric Moore’s childhood summers on the Jersey shore to Maplewood.

The narrow space briefly housed a second location of I Scream Cakes, but doors closed just a few months after that establishment opened. Since it was already designed to function as a scoop shop, the Moores made mostly cosmetic changes to the shop, including a fresh coat of paint and resurfaced floors.

Boardwalk’s menu features scoops of Serendipity ice cream sandwiched between fluffy made-to-order Belgian waffles. Customers can choose from a full order – two waffles and four scoops – or a modest single-scoop pressed between a waffle half. They can also forgo the waffle all together and simply enjoy a scoop or two in a cup, or indulge in breakfast for dessert with a plain waffle drizzled with syrup and butter.

Boardwalk Waffles & Ice Cream will be open Monday to Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to midnight and 11 a.m. to 8 p.m. Here’s a sneak peek at what to expect when the waffle irons heat up on Saturday:

 

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Photos by Michelle Volansky

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The Scoop: Boardwalk Waffles & Ice Cream headed to Maplewood

Tuesday, October 4th, 2016

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Laurie and Eric Moore are bringing East Coast sweets to Maplewood. As reported by 40 South News, Boardwalk Waffles & Ice Cream is expected to open in the former I Scream Cakes location at 7326B Manchester Road on Nov. 1.

When the space became available, Eric Moore, a native of The Garden State, saw an opportunity to bring a piece of his childhood to Missouri. “We weren’t planning on opening a shop like this,” Moore said. “Things just happened.”

Customers choose up to four flavors that are pressed between two house-made Belgian waffles, cut into triangles and dusted with powdered sugar. “These sandwiches were a staple growing up on the East Coast, but we’re going to take the idea even further,” Moore said. “I want our product to represent Missouri.” To that end, Moore plans to source its 16 flavors of ice cream from Webster Groves ice cream shop, Serendipity. They will also offer waffles in rotating, seasonal flavors.

Boardwalk Waffles & Ice Cream plans to turn out ice cream sandwiches from 11 a.m. to 9 p.m. on weekdays and 11 a.m. to midnight on weekends.

 

 

The Scoop: Clementine’s launches special events ice cream truck

Tuesday, September 27th, 2016

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Meet Clem, Clementine’s Naughty & Nice Creamery’s new ice cream truck. It won’t be blaring music and making neighborhood stops, but owner Tamara Keefe will park the refabbed 1984 postal truck at events around town. Clem made its debut at Strange Folk Festival last weekend, and it will post up at Grove Fest this Saturday, Oct. 1.

Why take on a truck? “Because we needed one,” Keefe said. “People were calling and asking, and we wanted to participate in events like Food Truck Friday.”

While the truck won’t be out for daily lunch rushes around town, Keefe said it can be rented out for holiday parties, corporate events and weddings. Clem has already attended a birthday party and bat mitzvah. “We can do anything out of the truck,” Keefe said from a scoop of honey-whiskey ice cream to a whole sundae bar.

This isn’t Keefe’s only Clementine’s project in the works; she’s still pushing ahead with her plans to open a second location of the boutique ice cream shop at 4715 Macklind Ave. She opened her first location in Lafayette Square in May 2015.

 

-photo by Meera Nagarajan

 

The Scoop: Snow Factory brings rolled Thai ice cream to The Delmar Loop

Thursday, September 22nd, 2016

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Drop the scoop and pick up a scraper. Thai ice cream is rolling into The Loop. Owner Van Liu opened Snow Factory today, Sept. 22, at 6602 Delmar Blvd., as reported by the Riverfront Times. The shop specializes in made-to-order rolled ice cream and Hong Kong egg waffle cones.

A senior in college, Liu said his heritage and trips to Asia inspired him to bring this concept “to the U.S. for all people to try.” His location in The Loop (the former home of Cheeseology) was ideal thanks to its close proximity to area universities and The Loop’s international community. “It would be great for Asians and Americans,” he said.

Unlike traditional scooped American ice cream, Liu explained that Thai rolled ice cream is made to order on a cold plate. The ice cream base and flavorings are poured onto the pan and stirred with spatulas as it freezes. It is then spread into a thin layer and scraped up, forming delicate rolls.

Snow Factory offers more than a dozen flavors with Asian options like Ujikintoki (matcha ice cream with red bean paste) and Southern Asian Taro, as well as traditional American options like Oreo Wonderland and peanut butter and pretzel. Liu and his team serve the rolled ice cream in cups or in Hong Kong egg waffle cones, which features large “pockets” that create crevices for toppings and melting ice cream.

Snow Factory is open daily from 11:30 a.m. to 11:30 p.m.

The Scoop: I Scream Cakes closes Maplewood location

Tuesday, August 9th, 2016

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I Scream Cakes closed doors at its Maplewood location Sunday, Aug. 7, just three months after opening at 7326B Manchester Road.

Owner Kerry Soraci declined to comment on the reason for the closure, but she said her flagship location at 2641 Cherokee St., will remain open. Soraci opened I Scream Cakes in 2011. “For the next few months, we’re just going to focus on our food truck events,” she said.

A sign on the door noted that the Maplewood space will see a new ice cream shop in the future.

 

 

 

Just Five: Caramelized Onion-Dark Chocolate Ice Cream

Friday, July 8th, 2016

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I know what you’re thinking: Well, she’s gone and lost her mind. Oh ye of little faith and harsh judgment! I am about to open up your world to new and brilliant things!

It’s no secret I am a devotee of caramelized onions. I have sung it’s praises on French onion grilled cheese and pasta. I was raised on Famous-Barr’s French onion soup. Its sweet and jammy notes make anything better – even ice cream.

As I stared at a batch of this most magical ingredient fresh off the stove, it struck me that dark chocolate might just be perfect pairing. They’re sweet, a little spicy and reminiscent of Mexican chocolate. Use sweet Vidalia onions for this recipe. They are lower in sulfur and less funky than your standard white or yellow onion. And if you want to drizzle some reduced balsamic vinegar on top of your ice cream, I won’t judge you.

 

Caramelized Onion-Dark Chocolate Ice Cream
1 quart

2 Tbsp. olive oil
2 cups thinly sliced Vidalia onion (about 1 large onion)
1 cup plus 1 tablespoon granulated sugar
1 Tbsp. water
4 cups half-and-half
½ cup unsweetened cocoa powder
Pinch of kosher salt
Freshly ground black pepper
6 egg yolks

Special equipment: ice cream maker

• In a large skillet over medium heat, add the olive oil and saute the onion about 20 minutes, until very soft and golden. Add 1 tablespoon sugar and the water and cook 1 minute, until the sugar is dissolved. Remove from heat.
• Scrape the onions into the bowl of a food processor and pulse a few times until pureed. Set aside.
• Prepare an ice bath.
• In a medium saucepan over medium heat, whisk together the half-and-half, the remaining 1 cup sugar, cocoa powder, the salt and 2 grinds of pepper. Bring to a simmer, stirring occasionally, then remove from heat.
• In a large mixing bowl, whisk the egg yolks. Temper the yolks by whisking in 1 cup half-and-half mixture, then whisk the mixture back into the saucepan.
• Return the saucepan to low heat and stir frequently until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the pureed onions.
• Pour the custard into a mixing bowl and plunge it into the ice bath, stirring frequently until cooled. Remove from the ice bath, cover and refrigerate at least 4 hours.
• Pour into an ice cream maker and freeze according to the manufacturer’s instructions.

Make This: No-Churn Matcha-Coconut Ice Cream

Thursday, July 7th, 2016

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With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds. In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder* and ⅔ cup sweetened condensed milk. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream at medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours. Stir in 1 cup coarsely chopped fresh or frozen cherries, cover and freeze 5 hours, preferably overnight.

*Known for its antioxidant properties, matcha is green tea leaves ground into a fine powder. Global Foods Market, globalfoodsmarket.com

-photo by Greg Rannells 

First Look: Cottleville Cookies & Cream in Cottleville

Friday, July 1st, 2016

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Cottleville has a new place to get cool treats this summer. Andrew Brewer, who also owns neighboring Plank Road Pizza, opened Cottleville Cookies & Cream at 5525 Oak St., Thursday, June 23.

There’s no shortage of vintage charm in Brewer’s new shop, which he remodeled from a private residence. Outside hosts an array of picnic tables that can seat up to 100 guests. And for those days when it’s too sweltering even for ice cream, pick from the 30 seats in the cozy dining room.

Large house-made waffle cones or oversized house-made chocolate chip cookies are the vessels for one of 12 ice cream flavors. Those who prefer to sip their frozen treats can float a scoop in a Fitz’s soda.

Cottleville Cookies & Cream is open Tuesday through Thursday and Sunday from noon to 8:30 p.m. and Friday and Saturday from noon to 9:30 p.m. Here’s a first look at what’s in store at Cottleville’s newest scoop shop:

 

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-photos by Michelle Volansky

The Scoop: Clementine’s to open second location

Thursday, March 17th, 2016

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Things are heating up on Macklind Avenue as Clementine’s Naughty & Nice Creamery announced plans to move into 4715 Macklind Ave., as reported by St. Louis Magazine.

While the menu at the second location will be similar to the flagship store near Lafayette Square, offering ice cream in traditional, nontraditional and boozy flavors, owner Tamara Keefe plans to expand the dessert menu but is keeping mum on the details for now.

Building renovations will turn the white-sided box into a more charming facade and interior that’s in line with Clementine’s brand. which Keefe credits to her life partner Frank Uible. “We’ll be ripping off the siding and opening a pocket patio,” Keefe said.

She plans to open the Macklind location on June 1. When they start scooping, 20 to 25 customers can enjoy treats inside with an additional 20 to 25 patrons able to eat outdoors.

“SoHa’s an awesome, kickass, up-and-coming neighborhood,” Keefe said. “The people are super nice, and the collaboration between the neighborhood association and us has been great. We want the neighbors in SoHa to love it as their own.”

-photo by Meera Nagarajan

 

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