Louisville Magazine

JUL 2018

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

Issue link: https://loumag.epubxp.com/i/999164

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Page 79 of 112

LOUISVILLE MAGAZINE 7.18 77 THE SPREAD Treat the Heat By Jenny Kiefer / Photos by Jessica Ebelhar Waffle sundaes from Li├Ęge & Dairy Darryl Goodner, co-owner of Louisville Cream, had joked since his days at Waggener High School that he was going to open an ice cream shop. "It was going to be called Float Your Boat," says Goodner, now in his early 30s. ough his Louisville Cream storefront on East Market Street opened just a year ago, the name already feels like a brand that has been around forever, partly due to many collaborations: ice cream made with Against the Grain's 70K imperial milk stout, espresso ice cream with Heine Brothers' beans, Bourbon and Smoke ice cream with Rabbit Hole's bour- bon. Looking at the brick interior, sleek counter and cone-shaped neon sign, you'd never guess that the space, formerly a catering kitchen, was bare when Goodner took it over. He and his partners did most of the renovation themselves. "It looked bombed-out," Goodner says. "No floor, no electricity, no HVAC." Since its start as a small cart at the Flea Off Market, Louisville Cream has continued to produce some of the city's most inventive flavors, from Blood Or- ange Meringue Pie to Avocado Mole to Cayenne Honey Butter. Each flavor experiment usually contains a mouth- ful of a name: Homemade Biscuits and Jam, Lavender Honey Vanilla, Brandy Cherry Smoked Almond. How would you like a scoop of apple-butter ice cream with pieces of duck-fat oatmeal cookies and bourbon-cooked apples mixed in? How about ice cream with goat cheese and a balsamic fig jam? Unless you're ordering one of the four mainstays (Vanilla 2 Ways, Salted Butter Caramel, Bourbon Smoked Pecan or Royal Chocolate), what you'll find on the black menu board in white plastic letters is a surprise. "I have a Google Doc with hundreds and hundreds of flavors," Goodner says. "e idea is, don't get attached to anything because there's always going to be something new." Louisville loves brain freezes. Especially recently. It's becom- ing difficult to avoid locally owned joints that sell ice cream or frozen fare. ere are staples like Dairy Del, Dairy Kastle and Comfy Cow, sure, but several new options have popped up in the last year or so alone. Fountain on Fourth downtown serves alcohol-infused liquid-nitrogen-based scoops. e Arctic Scoop on South Hurstbourne Parkway serves a similar, non-alcoholic version. Cocoberry Pops in Beechmont makes popsicles with fruit. Panchitos in the Highlands and on Preston Highway uses fresh fruit, too. Ehrler's, a name once synony- mous with ice cream in this town, now has a shop on East Main Street. Like Louisville Cream, SnoWhat started at the Flea Off, then became a truck selling shaved ice. It just opened a storefront on Poplar Level Road. Be- Cold sweets that have us all screaming.

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