Thursday, August 28, 2008

Two scoops, please

How often do you meet an enterprising 24-year-old who's adorable, gracious and a talented ice cream maker?

Meet Ben Van Leeuwen. He used to drive a Good Humor truck, but this summer got his own wheels. Now he has two creamy-colored trucks from which to peddle his creamy-rich ice cream.

He talks in a singsong voice, with a smile, and believes in quality and sustainability as much as making you flip over dessert. His custard base is made with hormone- and antibiotic-free milk and organic eggs and sugar. The cups and spoons are made from sugar cane husk and corn husk, respectively. Perfect.

And then there are the ingredients. Most ice cream makers wouldn't invest the time to research and source the freshest, most flavorful ingredients, nor would they pay for them. But Van Leeuwen uses stuff like Michel Cluizel chocolate, Piedmont hazelnuts, fair trade Columbian coffee, and oak barrel aged vanilla.

It makes all the difference. The ice cream is dense, the flavors are pure, and the quality is unmistakable.

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