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.

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78 LOUISVILLE MAGAZINE 7.18 THE SPREAD Pineapple Upside Down Cake "sno" with cream drizzle from SnoWhat Snoballs. Scoop of strawberry and scoop of pistachio with an animal cookie on top from Louisville Cream. hind the counter sits a large, stainless-steel block-ice shaver, imported from New Or- leans to make "sno," that city's version of shaved ice. ree blades turn 10-pound ice blocks into fluffy, melt-in-your-mouth sno. "I love shaved ice," co-owner April Boyd says. "In the summer, I couldn't even fath- om eating ice cream. It's too hot outside." SnoWhat plans to purchase a machine to make its own ice blocks, but until then it will continue getting the ice from a place in Elizabethtown. e flavor board overwhelms inside the teal-and-white-striped building. It includes artificial nostalgic flavors like Tiger's Blood (a combination of strawberry, watermelon, and coconut), blue raspberry and green ap- ple, but also makes flavors with fruit. "We make them by what's in season," Boyd says. e Fresh Squeezed Orange tastes like a perfectly ripe and juicy orange that's been hanging out in the freezer. Pineapple chunks top the best-selling Pineapple Up- side Down Cake. e cucumber-lime flavor contains small specks of cucumber skin, the lime pulp double-filtered away. "ere's a lot of mashing and straining," Boyd says. "I always describe it as making jam." Andrew Llewellyn owns Liège & Dairy, a "super-premium" ("Not just premium," he says) ice cream parlor in Holiday Manor. From front door to back wall, a long bench hugs the right side of the all-black shop. Decadent flavors like chocolate cheesecake or the Greatest Scoop on Earth (a pink-vanilla ice cream packed with animal crackers) are pictured on the ready-to-be-rotated menu, which hangs on twine with clothespins. e scoops at Liège & Dairy — pro- nounced Lee-age, like it's namesake city in Belgium — are thicker and denser than most. Liège & Dairy whips less air than what's typical into the six-gallon batches of ice cream produced in an industrial kitch- en offsite, then adds chunks of, say, fresh strawberries from Baghdad, Kentucky, or chocolate-chip cookie dough. Llewellyn also makes waffles with a yeasted dough similar to what's used to make brioche. He kneads in pearls of beet sugar, which has a higher melting point than cane sugar. He says he modeled the recipe after the waffles he consumed summer after summer while racing his bike as a teenager in Bel- gium. Liège & Dairy's waffle maker does everything to-order. "It's a cross between a doughnut, a croissant and a waffle," Llewellyn says.

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