uis жè dè yè t redund, jè jè lì.
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Situation 】 The day I said what it means that I've got an interesting place for us to try ー
He said that they make ice cream with alcohol in it ー
I said that sounds fantastic ー
I told my daughter, my daughter is like wow that's really cool ー
I read about that place ー
I've watched videos you need to go there too ー
So because of all that here we are this morning ー
With Melissa Tavs ー
The owner the creator the mastermind behind ー
Yeah! Thanks for coming by ー
Thanks for having us in here ー
I'll be honest it is morning time ー
It is.
And I usually don't drink in the morning
and I usually don't eat ice cream in the morning.
But maybe you should.
Maybe I should.
Maybe I should.
I think it's a good habit to have.
Yeah, why not?
So, so listen, this is your little store front.
Yes.
It's been open since...
Since the beginning of May.
We just opened.
But you've been doing this for a few years now.
Yes.
We started with doing catering and wholesale about three years ago
and decided it was finally time to open a store.
So we're excited.
It's been crazy.
Yeah, bet it has.
Yeah.
And because it's really cool.
I mean, not literally cool, but it's a cool thing.
As one person, I posted a picture this morning on social media.
Oh, awesome.
And one person wrote already immediately and said,
Where is this gift to humanity located?
Oh my gosh, that's so funny.
So I guess it is kind of a gift to humanity, right?
Yeah, yeah.
Because it combines two really great things.
Exactly.
And it's really, it's real alcohol.
It is.
So all the ice cream is up to 5% alcohol by volume.
So it actually has an alcohol content.
Unlike a rum cake or, you know, some pastries with alcohol,
where the alcohol is burnt off, it's not at all.
So we have to card everybody who comes in here.
Okay, that's pretty cool.
But even though you card them, you do offer ice cream line
for the designated drivers and the children.
We do, we do.
We have pina colada, root beer float in Shirley Temple.
So kind of in that mocktail genre.
And you are working with some spirits companies and wine companies.
Before this melts, I want you to try some stuff.
Okay.
So here we have a boozy flight for you.
That sounds like a lot of fun.
Yeah.
So at our store, what we do, that's kind of a play on what happens
at a distillery or brewery where you get like a flight of whiskey
or a flight of craft beer.
We wanted people to be able to try a bunch of our flavors.
Because not everybody has had boozy ice cream or sorbet.
So first I have for you the spiked hazelnut coffee,
which is one of my favorites.
Yes, of course.
So this is one of your favorites.
Yeah.
So that is cafe patrone, cold brew and hazelnut liqueur.
So you got a little caffeine in there.
Perfect for the morning, right?
This is my breakfast ice cream.
I found it.
Wow, so that's really good.
I mean, it's really good.
Yeah.
I'll tell you why it's really good because I can taste the hazelnut.
I can taste the coffee.
I can taste the patrone.
Yeah.
But they're really working nicely in concert together.
Nothing's kind of clashing.
And you know that there's alcohol in this, but it's not.
Yeah, it's not like biting into one of those like chocolate truffles
where it feels like you're taking like a shot of bourbon.
You know, it's kind of like just enhancing the flavor of the ice cream.
What's next Melissa?
Okay, so we have, I know you like to taste different wines.
We have a strawberry white sangria.
So this is made with fresh strawberries, white wine
and elderflower liqueur.
Oh, that sounds like a great coffee.
Yeah, the sorbetes are really refreshing too.
Still hot out, so good for sorbet.
Right, it's going to be hot this week.
Yeah.
Wow, that's really nice.
Yeah.
Again, you do a great job here melding the flavors.
Oh, thank you.
And so everything kind of works in concert nice.
There's lots of great balance, you know, to use a wine and food term.
One thing that impressed me about your background is that ice cream is in your blood
for many generations, isn't it?
Yeah, it is.
Tell us about that.
So actually back in the 1800s, my family brought over from Italy to Scotland,
gelato carts, and at that time that was a really novel idea.
There wasn't a lot of gelato in Scotland at all.
So having learned that story was really always fascinated by ice cream making
and perfecting my homemade ice cream recipe,
which is like kind of impossible in a little Cuisinart ice cream maker.
But you stuck at it.
Yeah, yeah.
That's such a cool thing though.
So for really for 150-200 years, there's this connection of some of your ancestors from Italy,
and I know they're from like a mountain town somewhere between Rome and Naples, correct?
They are.
And lots of them, as I saw on the website.
And I know my Italy from wine.
And here you are in another couple of centuries later,
and you've got to push cart around New York City again.
Yeah, I know, it's crazy.
I think we skipped a few generations.
A few lawyers, photographers, stuff like that.
But now we're back into the ice cream business.
So it's good.
That is really cool.
What am I trying next?
Next for you, I have a chocolate stout and salty pretzel.
We're really running the gamut here of beverages, aren't we?
Yeah, of course.
You're mixing your liquors, which I know you're not supposed to do,
but I think it's okay.
Everything in moderation.
It looks beautiful.
So we usually work with Brooklyn Brewery,
which I'm sure you've been to, for their chocolate stout,
which is delicious.
And these are really popular now as well for Oktoberfest.
There's usually a point in my videos where I turn to Mike and I say,
I love what I do.
It's pretty easy to say that this morning.
I always mean it, but I especially mean it this morning.
It's really good.
Breakfast of champions, Melissa, thank you so much for that.
Yeah, of course.
This looks like it has some fruit in it as well.
Yes, so this is a milk-based one.
This is a strawberry rhubarb bourbon.
Speaking of local ingredients.
Yeah, fresh strawberries, but we also have cream in there this time.
Rhubarb bitters.
Not local bourbon.
No, we've been working with Knob Creek Bourbon.
They've been really good to us.
It really infuses well with the ice cream.
I love bourbon.
And again, it's nice because I'm getting a strawberry rhubarb.
And you get that nice bourbon barrel.
You get the barrels taste in there too, finish.
Again, you've done a great job creating real balance with these.
They're not out of whack.
They don't taste too boozy.
They don't taste too sweet.
You really, these are really good.
We're going to say it again before we wrap up,
but if you're anywhere near 217 East 26th Street,
let's stop on in here because this stuff is really, really good
and really fun to take.
And come early because it gets busy.
People start lining up at 11.30.
It's crazy.
Thanks for having us in here.
Invading your space here, moving stuff around.
This has been a great morning.
And it's in line with what Mike's always trying to line up,
finding interesting places and people to talk with.
If you're in the city, make a trip over to Tipsy Scoop Barler.
It's a great name.
And at 217 East 26th Street, it's Melissa's neighborhood.
We're not going to tell you where she lives though.
And this is fantastic.
Thank you so much.
This is Hank's zone of the grapes unwrapped.
Join us next time when we talk about great food,
great people, great places, great things to eat and to drink.
And Melissa, cheers.
Thanks for coming tonight.
Thanks for having us. Bye.
Thank you so much.
