T-Wisted Frozen Yogurt

There's a gem of a frozen yogurt shop in Sudbury. T-Wisted!

My kids love it. They love choosing their frozen yogurt from the choices on the wall. They love the bright pink dishes and the colorful spoons. They love the toppings to choose from. They love the bench covered in strawberries and the wooden cutouts they can stick their faces in so they can be an ice cream cone or a pineapple.

I love it. The flavors are diverse and well, it's a frozen treat! And there are toppings galore. Who doesn't like a sundae bar?

But aside from ice cream, it's the atmosphere. When my four year old was supposed to have a playdate at the park with the other twelve four-year-olds in her class last spring, but the weather prevented it, we moved it to T-Wisted. It w as a weekday afternoon, so the shop was quiet -- well, until we arrived. The staff was so accommodating to our baker's dozen of preschoolers running around their store. I had left my Scoopalicious business card there to tell them to look us up (and check back for their write-up -- sorry for the delay, T-Wisted!) and they took the time and used it to email me about a water bottle our group had left behind. It's those little things that show you that a business actually likes interacting with people that brings me back again and again. 

And their engagement with the community is unparalleled. They have a great product. They really do. As I said, the kids and I love the frozen yogurt. But it's how they have made their space a community space that makes them special. It's the free movies they show in the summer. It's the way they hold fundraisers and give profits back to the schools or community groups. It's the weekly raffle they boast on their home page to encourage residents to "shop local." It's the student artwork that adorns the walls and rotates out regularly. 

I like ice cream because it's tasty, of course. But as I write this, I also recognize that ice cream brings people together. In the summer, groups might suggest meeting for an ice cream. Crowds gather around ice cream trucks. While I have never heard of a "hot dog social" or a "cupcake social," I have heard of an "ice cream social." And I think T-Wisted has embraced this to the fullest. Perhaps they are our modern day soda counter -- bringing people together to create a community.

Thank you, T-Wisted!

*My apologies for the pictures. I thought I had better ones but all of the rest had kiddos running through and since they aren't mine, I can't use them! 

Review: Nudo, Newton, MA

My dear friend Nicole works in Newton. For the past few years we have been meeting pretty much weekly to go for a walk. Nicole is six months pregnant and keeps threatening to stop working when the baby is born. I am selfishly saddened by the fact that she won't be so close for our regular walks, and this was compounded when she took me to the new gelato place by her work. What?! We can't go for gelato weekly?!

Nudo is a small shop on Watertown Street in Newton. It's a small shop that has a European feel to it as well as a charming, friendly staff with a great sense of humor. Oh, and did I mention that their gelato is really good?

Nicole and I each ordered small raspberry blood orange gelato (I had still been deciding when she offered me a taste of hers and I was completely taken). It actually reminded me more of a very creamy sorbet, but who cared what it was or wasn't called? It was sweet, but incredibly refreshing -- perfect after our walk in the hot noontime sun.

Nudo is definitely worth more visits. Nicole, you can leave your job to have that baby of yours, but let's make the most of the next four months and make lots of trips to Nudo!

Photo of Nudo storefront from the Nudo website.

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Erikson's Ice Cream: Maynard, MA

Wednesday afternoon I had a reunion with a friend after haven't having had seen her in four years! It was so wonderful to catch up and I was thrilled to find out that even though I hate to drive, her beautiful home in Stow, Massachusetts is a beautiful half-hour drive away on Route 117.

The cherry on top is that also on Route 117 is Maynard's Erikson's Ice Cream. Martha, the friend in question, took me to Erikson's before I headed home. When we arrived at the window, we must have hovered over the list of flavors for at least ten minutes. The list was extensive and the flavors were tempting. We finally approached the window, even though we were uncommitted.

"What's Green Monsta?"

"Mint Ice Cream with Oreos and Cookie Dough."

"Oh...And Monster Mash?"

(The girl at the window describes something that I can't repeat because honestly, I can't remember -- a vanilla base with caramel swirls and this and that and the other thing...)

"Hmmm...And purple cow is black raspberry with chocolate chips?"

"And white chocolate chips."

"What's Moose Tracks?"

"Vanilla ice cream with fudge swirl and Reese's peanut butter [she used a fancy word here that I can't remember]"

"Can I try the lemon raspberry cheesecake?"

(That's good!)

"What's your favorite?"

"Green Monsta and Almond Joy. If you like coffee Freedom of Espresso is really good."

"I don't like coffee. Otherwise I am sure it is good."

In the end Martha settled on Moose Tracks and I tried Green Monsta. As per Martha's suggestion, we got kiddie cones. Um, really. Not what you are thinking. Some places would consider this a large and you would have to agree. With the large and generous portions of Erikson's kiddie size, I don't even want to know what the large looked like.

This ice cream was amazing. It was rich and creamy and seemed very fresh. Martha commented that the mint balanced the sweetness of the mix-ins well. I loved the huge chunks of oreos. Now that I think of it, I don't particularly recall the cookie dough but I didn't miss it so I think it was a subtle addition that I'd just try to be more aware of next time. And oh, yes. There will be a next time. For both Erikson's and Green Monsta...While Martha enjoyed her cone as well, I think she found hers to be a bit too sweet. Things are rarely too sweet for me -- I had no problem with it.

Erikson's isn't just ice cream. It looked like they had hot dogs and things of the like. They also seemed to have an extensive listing of toppings for sundaes. I was tempted to purchase a packed container to take home -- but it was the fifteen or so homemade (by me) flavors in my freezer at home that swayed me. This time.

Erikson's has no inside seating area for customers. One orders through one of the three windows while admiring the old photos of the place and noting that the ice cream shop is over seventy years old. (I expect at least another seventy with the quality of their product!) Behind the building there are probably a dozen picnic tables -- some covered by a roof but all shaded. It was almost empty out back and we enjoyed our cones at a table in a calm quiet, beautiful weather and perfect conversation.

With the mix of the joy of seeing Martha, the beautiful drive to her house, and the treat of Erikson's, I have a feeling never again will we let four years pass before connecting again.

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Richardson's Ice Cream, Middleton, Massachusetts

Massachusetts is blessed with a lot of super ice cream spots. It's often joked that no matter how cold it is outside, you can still find many a Massachusettsians having a scoop or two...case in point: in the photo at right, my friend Rachel and I enjoy an ice cream after trudging a mile and change through slushy Waltham on December 19th of last year.

My friend Chris sent to me a link to a great audio slide show by the Salem News about how Richardson's in Middleton, Massachusetts makes their ice cream. (Thanks, Chris!) I had their ice cream at the Reading Jordan's Furniture a couple of years back, and though I don't recall what I had, I do recall loving it.

Making the ice cream extra special to me now is what I saw in the audio slide show: the history behind it and the family owned and operated feel that still seems to remain.

Richardson's site says it has been around since 1695 (!) as a dairy and has been making ice cream since 1952. That's 314 years of running a dairy and 57 years of making ice cream. You can't go wrong with that much experience!

What's best about this is that it is rare you get such a thorough tour of ice cream production...thanks Paul Richardson of Richardson's and Deborah Parker of the Salem News for a great tour!

And next time I am in the area, I promise a first hand review of Richardson's...

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Abbott's Frozen Custard, Needham, MA

If you are from the Rochester, New York area, you most likely are familiar with Abbott's Frozen Custard. Other parts of New York, Louisiana, and Florida might know of the frozen custard franchise (if they are lucky.) Last summer, Needham, Massachusetts welcomed the first Abbott's to New England, so now we at Scoopalicious are can indulge in the rich frozen treat.

While loving our frozen treats, it's always fun to learn a little bit more about the product and the people who make it happen. In this case, we are lucky to be able to chat with Mary Pat Dauria, the owner of Needham's Abbott's.

Scoopalicious: Abbott's is from Rochester, just like you and your husband originally. What made you bring it here?

Mary Pat (photo at right): [My husband] Alex and I grew up on Abbott's. We could not believe there were no true frozen custard shops in NE and we saw the need. Most people from Rochester a big part of their childhood is having frozen custard at the Abbott's at Charlotte Beach. They still have long lines all summer.

Scoopalicious: What is frozen custard? What makes it different from ice cream? (MP, I know you explained this to me, but I don't want to jumble it up...if you have a good place I can reference online, that would be fine too.
Mary Pat: Ice cream labeled “frozen custard” must have 10 percent milk fat and 1.4 percent egg yolk solids by weight. The machine that it is made in churns it slowly so it is very dense and it is made fresh everyday, not frozen.

Scoopalicious: Owning an frozen custard franchise...dangerous. Do you eat a lot of it or have you grown tired of it?
Mary Pat: Well, I can honestly say neither one of us has grown tired of it. I have to test the flavors as I make them all day. At the end of the night I always have a cup or a novelty. I look forward to it. I also encourage my employees to test and bring home. You can't sell something unless you love it.

Scoopalicious: Business seems to be booming. Are there other frozen in the area or did you fill happen to fill a big void?
Mary Pat: I think we filled a void. There was a very popular place on Nantasket Beach years ago, so older people in the area remember that. I believe we are the only place in the area that sells true frozen custard -- not soft serve labeled as frozen custard. You can find a few places in New Hampshire and Maine.

Scoopalicious: Your shop is small but popular. Any chance you will be expanding to have more seating area in the near future?
Mary Pat: We have no plans to expand this shop. People do not seem to mind standing and we do have benches outside. I am hoping to open more locations in the near future.

Scoopalicious: You only have about eight (?) flavors on your menu at any given time. How do you decide what flavors to have? Do you keep any up permanently while rotating others out?
Mary Pat: We do only 8 flavors because we have dipping cabinets that keep the product chilled and there is only 8 bins in them. Also since we make it fresh everyday it would be hard to make many more. I always run Chocolate, Vanilla, Chocolate Almond, one yogurt and one lite flavor. The rest I change everyday. People call me and request certain flavors and I will make it for them anytime. Otherwise I make what I am "feeling" that day.

Scoopalicious: What has been the best part of this new venture?
Mary Pat: All the new people I have met!!!! I love Needham and met such wonderful kids and adults. I love what I do and look forward to going in everyday.

Scoopalicious: The worst?
Mary Pat: The worst was probably just getting the business up and running. Getting all the building permits and running into all the build-out issues. I had a lot of sleepless nights. I do have to say also cleaning the machine every night is not my favorite thing!!

Scoopalicious: What did you do to fill your desire for frozen treats before you brought Abbott's to New England?
Mary Pat: I would eat a lot of Abbott's when I would go back to Rocheater.

Scoopalicious: Any other favorite places to get ice cream?
Mary Pat: I do have to say I am a Ben & Jerry's fan. Cherry Garcia is my favorite.

Scoopalicious: What is your favorite product in the whole shop?
Mary Pat: That is tough. I really like the plain vanilla with hot fudge. My favorite novelty flavor is prbably "Purple Cow", black raspberry custard with blueberry drizzled in and white & chococlate chips mixed in. HEAVEN!!

Scoopalicious: How was the first year?!?!?!
Mary Pat: The first year was awesome. I learned a lot. Sales exceeded expectations and am looking forward to more Abbott's on the horizon.

Abbott's sure is something special. It's rich and creamy and the flavors are just amazing. I mean, you can't go wrong with the old standbys of chocolate and vanilla, but it's rarely a disappointment when you go for something like pumpkin (one of my personal favorites) -- though, I have to say, I'll be visiting Mary Pat again very soon to try the Purple Cow. However, when you go to Abbott's in Needham, you don't just go for the ice cream (which in itself is worth it). You go to meet Mary Pat and her friendly crew of employees who will take great care of you.

All in all, whether you are in New York, Florida, Massachusetts or Louisiana, Abbott's is not a treat you want to pass up.

Thanks for the interview, Mary Pat, and best of luck to you and Alex and the whole team. We hope the upcoming years are just as awesome, if not better, than the first!

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Cabot's (Newtonville, MA) 40th Anniversary Flavor Contest

I guess it's that time of year for ice cream contests...though I think this one has been going on for quite a while, I just haven't posted about it yet...Bad B!

Cabot's Ice Cream and Restaurant in Newtonville, Massachusetts* is celebrating its 40th anniversary with an super fun contest with awesome prizes. Though I can't be sure what happens if you win out of state and the prizes aren't that practical for you...maybe you have a friend or a favorite blogger in the area who you could pass our winnings along to?

The game plan is simple: visit the site, fill out your info, and create a new flavor. (You might want to submit that one you sent to the Ben and Jerry's flavor contest a couple of years ago but didn't win...these guys over at Cabot's may have better taste to know that you are a real winner.) Do this by July 20th. And let us know if you are a winner come July 25th!

Prizes? Let's not forget the prizes...

First prize is having your flavor created as a signature flavor at Cabot's (priceless!), a six month supply of your flavor AND a $100.00 gift certificate to Cabot's.

Second prize is a $50.00 gift certificate to Cabot's and the possible use of your flavor creation in the future.

Third prize is a $25.00 gift certificate to Cabot's.

Get thinking and submit your best idea to Cabot's, because there is only one entry per person.

*Here's an irrelevant but interesting factoid I learned on Wikipedia when linking to the Newtonville entry: "Newtonville's Shaw's Supermarket, formerly Star Market, was one of the first companies in the country to buy airspace for construction; the supermarket straddles the Mass Pike." (Of course I knew it straddles the Mass Pike as I have driven under it countless times and even visited it once with my dear friend Lisa, but I never knew it was a pioneer in airspace construction. Hm. The things you learn on the internet.)

Boston's J.P. Licks' Frozen Yogurt X

Yesterday my dear friend Amanda and I went to J.P. Licks in Harvard Square. Though I did settle on my favorite Oreo Cakebatter, I did want to try J.P. Licks' new Frozen Yogurt X (soon-to-be-named -- by you!): "Tart, tangy, non-fat, refreshing, no cholesterol, less sugar, millions of probiotic bacteria..." Hm, sounds a lot to me like Pinkberry...I asked for a taste and the scoop girl kindly agreed. Fancy that! It was much sweeter than I remembered Pinkberry to be (read my previous post on my Pinkberry thoughts), and I didn't actually hate it! Actually, it was good, but the truth is, I would never ever walk into an J.P. Licks and order it when I am surrounded by rich, sweet, creamy real ice cream.

But, if this is up your alley, run over to one of J.P. Licks' many shops in the Boston area before September 30, 2008 and taste for yourself, and then visit their site and suggest a name for a chance to one free medium serving of the new concoction every day for a year! (Or don't bother to taste it, as you can still technically name it without tasting!) 

Added bonus? Visit the flagship store on Centre Street in Jamaica Plain the weekend of September 28 and 29th and enjoy your frozen yogurt while visiting the 15th Annual Jamaica Plain Open Studios. (Stop by my old studio space at 128 Brookside Avenue and give a shout out to Gordon, Catherine, and Amy!)

 

Lizzy's Ice Cream

The other night I met some friends for dinner in Cambridge. We had a lovely meal at Charlie's Kitchen, and then as we were headed towards the T, Rachel, Tara, and I decided to stop for some ice cream at Lizzy's on Church Street.

Lizzy's was started in 1995 by Nick Pappas who came from the corporate world, but clearly found his true talent and passion in ice cream making. I have been plenty of times to the Lizzy's in Waltham, but had never been to the newer Cambridge location. The Cambridge location is quite small -- it is basically a counter. (The Lizzy's website actually calls it the "Harvard Square Take-Out Shop.") The Waltham shop is much larger with tables and chairs and even some nice "living room" furniture in the front of the store. I guess that real estate on Moody Street in Waltham comes much cheaper than that in the heart of Harvard Square. Nonetheless, the addition of Lizzy's in Harvard Square is quite a treat for the urbanite.

The three of us took a few minutes to decide from the 40 flavors that Lizzy's offers...

Tara had coffee oreo which I think she liked, but haven't gotten her review yet -- if she sends one, I will add an addendum to this post with her review!

Rachel had a scoop of ginger and a scoop of sweet cream and had this to say about her first Lizzy's experience:

"Last night I had a small cone (which was two huge scoops! I really think that ice cream shops could stand to use a smaller scoop and then just charge less for the ice cream... the size of a small cone is really ridiculously large)...It was good, but I wasn't blown away. The Ginger flavor -- I kind of wished there was more ginger flavor to it. The chunks of candied ginger inside it was good. The texture was good though, nice and creamy. Not overly sweet.

The Sweet Cream was a little bland. I have to admit that Sweet Cream is one of my favorite flavors, and that my favorite Sweet Creams come from Christina's in Inman Sq and from Haagen Dazs. This one, from Lizzy's, just was kind of not here nor there. It wasn't overly sweet (which they can sometimes be) but it also wasn't much sweet at all. I think I'd have been disappointed if I got it alone, but it was a good pairing flavor. Texture was good."

I, knowing that for my own annual homemade ice cream shindig I was going to have to pass up making the black raspberry ice cream for red raspberry ice cream, decided to try Lizzy's own red raspberry chocolate chip ice cream. I don't think I have ever had red raspberry ice cream/frozen yogurt and I wanted to know what I was in for if I did indeed try my own hand at it in a couple of weeks.

The frozen yogurt was very good and quite refreshing, but clearly frozen yogurt, not ice cream. As is true with most frozen yogurt, it was much less creamy than Lizzy's ice cream, and I have a feeling in general that red raspberry ice cream just isn't as rich as black raspberry (both in flavor and in color). The serving was huge, and the price for a small was four dollars and change. Similarly to Rachel, I could have gone with a smaller size at a lower price -- next time I think I will try the kiddie cup size and go for the actual ice cream.

Next time I will go with my old Lizzy's standbys: mint chocolate chip and cookies 'n' cream. No fault of the raspberry chocolate chip -- great tasting and great combo of flavors, but I think I was just in the mood for rich, non-fruity ice cream on that summer night. But if you like fruity frozen yogurt, I would say it's definitely worth a test!

In general, I love Lizzy's. I am glad that if Waltham only has a handful of ice cream shops, that Lizzy's is one of them! It is among my favorites. And a plus to loving Lizzy's is their adorable cow (see left) mascot. In the Cambridge location, this adorable animal greets visitors from above the door.

Live in the Greater Boston Area but not near one of the scoop shops? Don't worry, check out this list for a number of other locations that carry Lizzy's ice cream in cartons.

*All images are from the Lizzy's site as it was late at night when we went and my dark cell phone pictures just wouldn't do the charming Lizzy's justice.*

Tomorrow, April 8: Free Scoop at JP Licks (MASSACHUSETTS) to Celebrate Opening Day

That's right, you Bostonians! Celebrate Fenway's 2008 Opening Day with J.P. Licks!

Visit J.P. Licks for more information. Enjoy!!