36 Hours in Durham, N.C.

Things are happening (and other stuff too.)

Well, we’ve just returned from what is sure to be our last vacation in a looong time. I’m calling it the Mini Ice Cream Tour of the Northeast. We consumed ice cream from Little Baby’s Ice Cream, Capogiro (okay, that was gelato…and we went at least three times), The Franklin Fountain, Arethusa, and the Farmer’s Cow. Most of our ice cream eating was done in Philly, the city we moved from, and the reason we opened an ice cream business. For some reason, there are way more ice cream joints in the northeast than down south. When we moved here, we were stunned (surprised? some other word?) at the lack of ice cream parlours in our new town. So when Yoni decided grad school wasn’t for him, it seemed only natural that we’d fill the ice cream void in Durham. Now that we make ice cream for a living, it’s interesting to go back to the places we used to frequent and see if they’re as good as we remembered (mostly, yes!) Read more

Fall updates

Hi everyone! There’s a lot of new and exciting stuff happening in The Parlour world these days, and we thought it’d be easier to put it all together here instead of spreading it across a million billion tweets.

Location, location, location

Okay, we’ve been talking for a while about our plans to open a brick and mortar shop. And we know people are excited about it because a whole lot of y’all pitched in for kitchen equipment. Now that we’ve signed the lease and revealed the location to our Kickstarter backers, we’re excited to announce it to the whole wide internet: The Parlour will be located at 117 Market St. in Downtown Durham! Read more

The beet is the most intense of vegetables.

A while back I was strolling through the Durham Farmers’ Market and got gifted a bunch (well, quite a few bunches) of beets from Lil’ Farm. We decided to make a test batch, since we’d heard of other folks making beet ice cream:

We started with a Thomas Keller recipe, and churned it in our home ice cream maker. The first batch was delicious, so we decided to tweak the recipe a bit and make a batch to sell! Our beet ice cream is mostly beet, with just a bit of orange and some vanilla bean paste. We’re not trying to hide the flavor; as Tom Robbins said, “Beets are deadly serious.”

What’s the strangest ice cream flavor you’ve tasted or made? Did you like it? Let us know in the comments, and we’ll pick a random winner to receive a pint of the beet ice cream!