At 1501 Hertel Ave., next to their restaurant, Pete Cimino and Chris Dorsaneo will offer soft-serve ice cream made from grass-fed milk, not commercially processed ice cream base.
"We're trying to go the pure route," Dorsaneo said. Churn is made with Ithaca Milk, cane sugar instead of corn syrup, and as little stabilizer as possible, he said. Starting flavors will be vanilla, chocolate and green tea when the shop opens July 14, or more likely July 15.
There will also be vegan coconut-based soft serve on offer, one of the from-scratch ice cream recipes developed by Churn's Ann Tran.
Plain cones start at $2.79, and a housemade waffle cone is $.99 extra. "Curated cones" like the Michele Ferrero (Nutella, toasted hazelnuts, chocolate dip, pearls, seen above) start at $3.29. The vegan Technicolor Toucan includes lime zest, toasted coconut and non-GMO fruit cereal on vegan coconut soft-serve. Blizzard-like fold-ins, like shortbread cookies, candied almonds and coffee marshmallows, start at $4.39.
Sundaes ($6.59) include the Shortie Cake, with lemon poundcake, vanilla soft-serve, seasonal compote, fresh fruit and meringue.
There will also be coffee and espresso drinks on offer.
"We did it for the same reason we did Lloyd," Dorsaneo said. "We wanted a more healthy product."
That's how the Lloyd partners want to eat, and "we want to offer that to our guests and our customers," Cimino said. "We wanted to make the best ice cream possible, and I think a happy cow is where that starts."
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