![]() ![]() And when it is simple, it is harder to hide blase ingredients. I think this can be done well by keeping it simple. I wanted to showcase the wonderful intricacies of flavors like chocolate, vanilla and Pistachio. How have the flavors been decided? I wanted to do classic flavors as well as they could possibly be done. I wanted to re-energize the ice cream truck and sell, not good ice cream, but incredible ice cream out of it. I chose ice cream, as it is one of the few things that can be produced on a large scale without any degradation of quality. I am very interested in the biodynamic and slow food movement, basically food that is produced in a traditional way, where the focus is quality rather than efficiency. I have always been obsessed food and how great ingredients are produced. ![]() How did the idea for the truck come about? I used to drive a Good Humor ice cream truck, but I never enjoyed eating that ice cream. Benjamin Van Leeuwen, the young founder of the company, recently told us a little bit about what sets his artisanal product apart from the others. Made with meticulously sourced ingredients and an emphasis on sustainability (the ice cream comes in cups produced from Bagasse, a chemical-free fiber made from sugar cane the spoons are made from cornhusks), it's a dessert that's as delicious as it is conscientious. This summer the Van Leeuwen Ice Cream Trucks (there are two now) have successfully elbowed their way into New York City's booming "dessert truck" market by peddling a creamy, gourmet ice cream that makes Kool Man look like Fool Man. ![]()
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