At 1501 Hertel Ave., next to the original Lloyd Taco Factory, Churn started dishing up cones and sundaes last year, along with a coffee program developed with West Side roaster Tipico.
The new season brings changes including an ice cream base developed with Pittsford Dairy. Based on milk from pasture-raised cows, it's more consistent than the base Churn itself made last year, said Lloyd partner Peter Cimino.
"The challenge of producing your own ice cream base is that without specialized equipment, it can be very difficult to reproduce consistently," Cimino said. "So while it tasted phenomenal, there could be times in the same week when a customer would come back and notice some icy texture, that something was off."
After working with Pittsford to develop a custom base, "it'll be on point all the time."
Ice cream will still be available in cones and dishes. The best hits from last year's sundae lineup will be on the menu, "tweaked to make them better," he said. There's also a new slate of confections involving churros, Mexican-inspired fried doughnut sticks.
Overseeing the sweet operation is Churn's new pastry chef, Jennifer Boye, formerly of Elm Street Bakery. "Her talent, her professionalism, her approach to things, her creativity, will bring a huge change in product quality," said Cimino.
Customers will also notice a refocused coffee operation, using a custom Lloyd blend developed with Jesse Crouse of Tipico, who trained Churn staff on proper coffee technique. Cold-brewed coffee is now available in bottles at both the Hertel Avenue and Williamsville Lloyd restaurants.
"Coffee and ice cream go great together," said Cimino. "Churn will serve you a proper macchiato."
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