From NY Mag: Cold Comfort
The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
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The Brooklyn Ice Cream Factory opened last fall with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Café next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing, until recently, was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait -- and a walk across the Brooklyn Bridge.
Brooklyn Ice Cream Factory
Fulton Ferry Landing, Brooklyn
- Skinny 5-03-2002 5:40 pm