- Real Estate
- Food & Drink
May 6, 2019
It’s not a bad way to spend the off-season.
Chris Hanmer and his team at Parlour Ice Cream emerged from this winter having researched and developed more than 45 new flavors.
“For me, I’ve never been as creative as a chef as I have been this last year,” Hanmer said. “It’s been so much fun. There are no limits on ice cream.”
Most of their creations involve gelato, the approach to making ice cream developed in Italy that includes less air and cream than traditional American ice cream.
“The flavor is delivered in a different way. From our point of view, it’s smoother,” he said.
There are still some more traditional ice creams and sorbets, and some of the most popular initial flavors remain in the case. Brownie Bean fans, you’re safe.
New options will be debuting often, though. There’s a cereal-inspired line that includes Cocoa Puffs cereal milk ice cream and a candy bar-themed line that begins with a flavor called Right and Left combining vanilla bean gelato with Twix pieces, fudge and caramel.
Strawberry lemonade is among the new sorbet options.
“Once the season really hits, we’re going to start making changes really quickly,” Hanmer said.
The other big change for the year is something that will stay consistent: Parlour’s source for milk and cream.
Hanmer is working with Nebraska-based Burbach’s Countryside Dairy as his single source for milk and cream.
“As a chef for 25 years, I’ve never been as connected to a farm as this,” he said. “We get the milk sometimes within hours of being inside the cow. We get shipments twice a week, so the milk is always fresh, and it’s unbelievable. We started doing tests and couldn’t believe the difference. They’re producing maybe the best milk I’ve ever had.”
Parlour also will continue to offer its own take on “taco Tuesday” with a waffle-shell taco and weekly features incorporating different ice creams and toppings.
Hanmer hints at another upcoming feature, a Monday special that will involve CH Patisserie, his downtown pastry shop, that will start in a few weeks.
“We’re entering our sixth year (at CH Patisserie), and we’re constantly adding new things. We’re always trying to innovate and reach out for the new flavor.”
He also has new leaders in place at both locations in Faith Amend, CH Patisserie chef and manager, and Lizzy Nickel, Parlour Ice Cream House chef and supervisor.
“It’s just been a blast to see them grow within our company,” Hanmer said. “We’ve been blessed to see these amazing young women grow with us.”
There are several open positions between the two businesses, including 10 front-of-house jobs at the ice cream shop. Applicants must be 16 or older and can email email@example.com or firstname.lastname@example.org.
Parlour opened inside Washington Square across from the Washington Pavilion last year, and Hanmer anticipates opening additional locations.
The shop opens at noon daily. It’s open until 9 p.m. Monday through Thursday, 10 p.m. Friday and Saturday, and 7 p.m. Sunday.
If you liked Parlour Ice Cream House last summer, wait until you try these: More than 45 flavors developed in the off-season!