Or is it touchdown this time of the year? Not sure. Don't care. But you know you have scored big in the ice cream department when, on a cold, rainy, gray, winter-time day in St. Louis, the ice cream shop is filled to capacity with the line stretching clear to the door. And just a short walk from Daughter Middle's house.
The four adults bundled up the five grand kids and headed off down the block, not even sure the shop would be open on a day like this. The timing was right and we got in just before the afternoon rush. Why would an ice cream shop be doing such a bang-up business on January the third in the middle of snow country? Simple, because Ices Plain and Fancy serves about the best ice cream I've ever scooped up with a spoon. They make it right in front of you, using liquid nitrogen to chill the mixture in seconds while it gets whipped in the bowl. Cold smoke flows out of the bowl and over the counter aa the flavored cream is whipped, which is a pretty fun effect that will thrill grand kids to no end. It also makes for a smooth, flavorful concoction perfect for waffle cones, which are made on sight fresh each day. I had Cherry Cordial, the best I've ever tasted. Deb had Butter Pecan, the best she's ever tasted. Two of the grand kids had Mint Chocolate Chip. Two others had Rocky Road. The fifth stayed nestled close to Mom being, at five weeks, a bit young for ice cream.
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| Photo courtesy of icesplainandfancy.com |
If someone builds a shop like this one in the Abacos somewhere, it would be hard to find a reason to be anywhere else.
With any luck we will be back on the boat soon. And soon after that heading east. The Abacos are calling, even if they do lack the best ice cream shop in the world.
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