Frite & Scoop

We make all of our ice creams in our little riverside shop. We use 40% heavy cream, whole milk, cane sugar or brown sugar and egg yolks to make a French-style custard. We add natural flavorings like Madagascar vanilla beans, housemade treats such as curds, toffee, cookies and fudge sauce, then we churn it in our Emery-Thompson ice cream machine. After a night in the deep freeze, it's ready to scoop! We make ice cream every day, all year round. For our Belgian Frites we buy Kennebec potatoes. They are hand-cut, rinsed and soaked in cold water, then fried once at a low temperature. They are then cooled, and fried a second time when ordered.