Ice Cream Shoppe Quotes

“Alesha walked up to him and looped her arms around his shoulders as she went up on her tiptoes and kissed him. She only meant for it to be a quick kiss but Reece's arms instantly banded around her as he took it deeper. She was readily on board. The man certainly knew how to kiss and she wasn't going to ask him to stop!...
She squirmed for a moment and then reluctantly lifted her head. "Wow."
He chuckled. "I kind of like that I keep getting that response from you."
"I'm normally much more prolific with words but whenever you kiss me, I can't seem to remember any."
His smile deepened. "Now I definitely like that.”
― Samantha Chase, Wildest Dreams

“Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee.
A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee.
Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Trying to decide---I can't say if you should wait in line at Salt & Straw or Voodoo Doughnuts. Do you have a preference?"
"Not waiting in line? Portlanders are surprisingly willing to wait for their food."
"They're willing to wait when the food is worth their time. I think Salt & Straw. And really, they've got a smart setup to keep your wait as short as possible, and they give out samples while you're in line. At least, they did when I was there."
"And this is... artisanal salt? And straw?"
"It's ice cream," I said with a laugh. "Really good ice cream, with fun, inventive flavors. And even if you don't want inventive, the basics are worth the wait."
"Well, if you're sending me to ice cream, then you have to get Cat to take you to Black Dog Gelato. Once you're back in Chicago, at least.”
― Hillary Manton Lodge, Together at the Table

“If I think about it, there's almost no one we know who hasn't contributed in some way. The logo--- Scaramouche with his sword inside an ice cream swirl--- was done by a local graphic designer, the husband of the director of the village crèche. The sewing lady across the street made the cushions for the bench inside the shop. We get the three-liter bidons of fruity olive oil for our rosemary-olive oil-pine nut ice cream at the butcher, and the saffron, bien sûr, from Didier and Martine in Reillane. Mr. Simondi, whose farm is down the hill near Marion, has promised to hand-pick our melons for sorbet when the time comes. Angela has become our gardener in chief, making sure the terrace is full of bright spring flowers.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes