It’s a new year, and we’re looking to shake things up a bit at the olde ice cream shoppe. With that in mind, please forgive us for what we’re about to tell you.
…Are you ready? You might want to sit down.
We’re taking our Vietnamese Coffee ice cream off the menu. Now, before you get too upset, hear us out:
It’ll be back! Eventually. But more importantly, we plan to make a different coffee flavor for each month of 2018. This means we can work with lots more different local roasters, plan flavors we’ve been dreaming about for years, and have a little fun!
So, come in this week for our last run of Vietnamese Coffee…once it runs out, we’ll be introducing our first NEW coffee flavor, Coffee Toffee. Just in time for giving up your New Year’s resolutions, this ice cream will feature Bean Traders’ espresso blend and chopped Heath Bar pieces.
What’s your favorite coffee-flavored dessert? Let us know in the comments, and we’ll pick a random commenter to win a pint of Coffee Toffee!
Hello, friends! I’m sure you’ve noticed that we don’t make blog posts very often (or perhaps you didn’t notice, since, well, we don’t make blog posts very often.) But we’ve got news to share.
We will be closed from December 23rd through January 1st, reopening on January 2nd. Get your gift cards and holiday pints soon!
Speaking of gifts: have you seen our new t-shirts? Or our tea tins and bagged coffee? And did we mention the gift cards? We’ve got a great selection of stocking stuffers this year! And if you haven’t tasted our new selection of teas from Art of Tea, come in and try a cup with a homemade pastry for $1 off this Saturday.
Since the weather was unseasonably warm this fall, we’re just now starting to plan this year’s flight nights. Our first flight night will be Monday, January 9th. Mr. and Mrs. Parlour are traveling back to Mrs. Parlour’s home island of Saba this Christmas, and we’ll be bringing back ingredients for a very special Caribbean-themed flight. We’ll update again with the menu and ticket link when we return from our trip!
And finally: eggnog ice cream goes on the menu this week! Made with spiced rum and Homeland Creamery nog. Happy holidays!
Since our first flight night was such a success, we’re moving on to the next item on our agenda: hosting a dinner in our party room space! We’ve got a Thanksgiving-themed menu planned and we’ll be making LOTS of food. We don’t have the menu 100% set yet, but we’re very excited about the seitan roast recipe we’re working on: stuffed with butternut squash, wrapped in bacon, and baked inside a puff pastry shell. And yes, everything will be 100% vegan. Get your tickets here: https://theparlour.co/events/event/pre-thanksgiving/
Let’s start with the bad news first. Unfortunately, construction on our shop’s expansion is undergoing some major delays. Going through a brick wall in a multi-story building is pretty complicated. Since expanding the shop means cutting through a brick masonry wall, that also means finding a way to reinforce that wall and keep it holding up the building. The way to do that is to put in some steel beams and concrete footers under the floor, on firmly packed soil. Continue reading
In case you were wondering just how messy it can get when you have to cut into a concrete floor, we’ve got the answer for you right here.
We just thought you needed to know. We’ll be over here sneaking scoops of ice cream out of the walk-in.
As I’m sure most of you have noticed, it takes us a really long time to get around to making the flavors that most people consider “classics’. Take, for example, cookies and cream ice cream. It took us until this past summer to make our first batch (when we accidentally overbaked some cookies), and we’ve been churning ice cream since 2011. Our first summer out with the bus back in 2011, we didn’t even have plain chocolate. Milk chocolate malt, chocolate masala, chocolate black pepper, dark chocolate orange…but no regular chocolate.
However, we’ve come round to the idea that classics are classics for a reason. So we resolve to do them well, or to put our own crazy spin on them. Enter Roxboro Road.
In case you haven’t guessed, Roxboro Road is our take on rocky road ice cream. Traditionally, rocky road is a chocolate ice cream with nuts and marshmallows. We made ours special with a milk chocolate ice cream base, toasted candied hazelnut bits, marshmallow pieces, and slivered almonds. And maybe the name is corny, but maybe it’s a testament to how much we love our town. In fact, we’re already thinking up some future Durham-themed flavors!