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The Leader • Saturday, June 20, 2020 • Page 1B

Ice cream options abound in area By Zarah Parker zarah@theleadernews.com

1214 W. 43rd St. Suite 1200

Baskin-Robbins 1354 W. 43rd St.

W 43rd

Bubble Egg Garden Oaks

1717 W. 34th St. #900

Juice Girl & Over the Moon 238 W. 19th St.

3444 B Ella Blvd.

610

512 W. 19th St.

Sweet Bribery

250 W. 19th St. Suite E

W 18th Fat Cat Creamery

1901 N. Shepherd Dr.

Jeni’s Splendid Ice Creams

375 W. 19th St.

W 11th

4721 N. Main St. Suite H

Cloud 10 Creamery

711 Heights Blvd.

Aqua S

Studewood St

Yale St

610

Cavalcade St Dolce Neve Gelato

Heights Blvd

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It’s never a sad day when a new ice cream shop opens to share its creations with the community. But the more that open, the more competition there is. Five ice cream shops are located near 19th Street between Yale Street and North Shepherd Drive in the Heights, counting Fat Cat Creamery, 1901 N. Shepherd Dr., and SMOOSH Cookies, which is one block over at 718 W. 18th St. Marco Silvestrini of Dolce Neve Gelato, 4721 N Main St., said when they decided to bring the shop into Houston, they intentionally stayed away from Shepherd. “I think a gelato/ice cream shop should be an integral part of the local community and serve it in the best possible way,” Silvestrini said. “When we decided to open Dolce Neve in Houston, we looked for an area that currently didn’t have an ice cream shop. That’s why we opened on the east side of the Heights.” Dolce Neve is the lone gelato shop in the Heights. There also is one in Garden Oaks as SweetCup Gelato & Sorbet Originale is located at 3444 B Ella Blvd. There are more than a dozen ice cream shops in the area, and they all try to distinguish themselves from the others. “We make everything from scratch, even our nut butters, and we use a traditional and labor-intensive technique called ‘mantecazione vertical,’ which helps us achieve a smooth texture without the need to add hydrogenated fats,

E 11th Rita’s Italian Ice & Frozen Custard

2802 White Oak Dr.

506 Yale St. Unit D

Marble Slab Creamery/ Great American Cookies 1923 Taylor St. Suite C

Graphic by Gene Pruse The graphic above maps out 15 ice cream shops in the Heights, Garden Oaks and Oak Forest areas.

emulsifier or artificial stabilizers,” Silvestrini said. The shop focuses purely on traditional Italian flavors and innovative flavors, like goat cheese and pecan. What a customer will never find in the shop are traditional American flavors, like cookies and cream. Instead they’d find mascarpone and cocoa nibs crumble. For the most part, Silvestrini also said he has had great interactions with other ice cream shop owners in

the area, even openly talking about business ideas and market trends. Other ice cream shops have also found ways to set their product apart from others. Jeni’s Splendid Ice Creams, 375 W. 19th St., strives to find uniqueness in the quality of its ice cream and its service. The Ohio-based scoop shop opened late last year at the former site of Carter & Cooley Company Delicatessen. “Our recipe is unique in the world of ice cream. It’s one

I have tweaked and honed for more than two decades,” owner Jeni Britton Bauer said. “We build our ice creams completely from scratch — no synthetic flavorings, dyes or off-the-shelf mixes.” All of Jeni’s flavors are made in partnership with the makers and producers who supply the business with ingredients. “From family-run dairies to farmers who grow fields of berries just for us,” Bauer said. “To us, it’s all about bringing a

No bribes needed to buy scoop at Heights shop Zarah Parker Managing Editor

Before I even had a chance to try the ice cream cone in my hand, my two nephews were singing the praises of their milkshakes. These two boys aren’t too adventurous when it comes to ice cream. They love the classics. So when the three of us stopped by the Heights shop Sweet Bribery, they didn’t even look twice at flavors such as Maple Pumpkin Cheesecake or Count Chocula Cereal Milk. The older nephew got the Tahitian Vanilla Bean milkshake with M&M’s blended in. The younger one stuck with his favorite milkshake flavor, Cookies ‘N’ Cream, and just for fun got extra Oreos mixed in. One of them even asked me if Sweet Bribery was famous for its milkshakes. When I laughed and told him no, he said they should be. And while I thought the

Photo by Zarah Parker Pictured is a waffle cone filled with Banana Puddin’ ice cream as well as Tahitian Vanilla Bean and Cookies ‘N’ Cream milkshakes.

milkshakes looked to be on the watery side rather than thick, they must have been the perfect consistency for the boys. I sneaked a taste of the Cookies ‘N’ Cream one, and adding the extra Oreos was worth it. As a precaution, Sweet Bribery didn’t allow for me to try any samples, so I went for something I hoped was as good as it looked — Banana Puddin’ ice cream in a waffle

cone. I took the employee’s word for it when she said it was really good, and I’m glad I did. The scoop was creamy and tasted of bananas, but didn’t have banana pieces. It had pieces of vanilla wafers, though, completing my new favorite way of eating banana pudding. The waffle cone was lighter in color and a little thinner than I’m used to. It lacked that

classic waffle cone flavor. But it didn’t bother me because I was too busy enjoying the ice cream. According to Sweet Bribery’s website, its staples are fresh milk, thick cream and golden eggs. Small batches are made daily, ensuring a fresh taste. The texture is smooth and probably some of the creamiest ice cream I’ve had. Sometimes ice cream is icy rather than creamy, and I was happy to find that wasn’t the case here. The ice cream shop also has offerings aimed at adults, like the Champagne Float and Sparkling Pitaya. Customers can also by a glass of wine, white or red, draft beer or cider along with their scoops of ice cream. Sweet Bribery Address: 250 W. 19th St. Hours: 1-10 p.m. SundayThursday, noon-11 p.m. Friday-Saturday Pricing: $3.50-$8.75 Kid-friendly: Yes Alcohol: Yes Healthy options: Yes Star of the show: Banana Puddin’ ice cream

Making ice cream at home can be easy By Zarah Parker zarah@theleadernews.com

For some people, the thought of making ice cream at home takes them back to elementary school, when they had to shake a bag full of ingredients that somehow turned into ice cream. “I never used to be a fan of homemade ice cream. I usually found it icy, goopy, soupy, crumbly, eggy, gritty or too buttery,” said Jeni Britton Bauer, owner of Jeni’s Splendid Ice Creams, 375 W. 19th St. Bauer found a way to make ice cream at home taste so good that she opened a shop, which now has locations all over the United States. And with new gadgets that are relatively inexpensive and the endless knowledge available through Google, other people can make ice cream at home and be happy at the results, too. The first thing at-home ice cream makers have to pay attention to is what ingredients they want to use.

“What you start with is what you end with,” Bauer said. “Find ingredients you love and make them into ice cream.” For a beginner, Bauer recommends the Cuisinart ICE21 model, which depending on where it’s bought ranges from $50-$70. There are several other ice cream-making machines on the market, including those that require handcranking but not electricity. “Although more expensive, self-contained freezing models exist, I discovered that I actually prefer the less-expensive canister type,” Bauer said. “It freezes the ice cream faster.” The freezing container also needs to be completely frozen and usually takes 24 hours to freeze, so it’s best to get in the habit of keeping the container, wrapped in plastic, in the freezer. When filling the ice cream maker, it’s best not to fill it up all the way, but leave a little room. The more ice cream there is taking up space in the maker, the less it will freeze correctly.

Texture, as Bauer previously pointed out, is tough to get right while making ice cream at home. If the ice cream is high in fat, it has a better chance of turning out with a smooth texture. Fat slows the water molecules from gathering all together. The more fat content, the farther apart the molecules will be. When the ice cream is turning, those individual water molecules turn to ice and freezes the cream. With more fat, it will take longer for the cream to freeze, but the result will be creamier. Another ingredient that affects the texture of the ice cream is sugar. If too much sugar is added, the ice cream won’t freeze at all, but the perfect amount will keep it from becoming a block of flavored ice. It’s best to use a solid sweetener, like sugar, rather than a liquid sweetener, like honey, because the liquid will increase the iciness of the ice cream. The easiest part about mak-

community together to make exceptional ice cream.” Jasmine Chida, owner of SweetCup Gelato & Sorbet Originale, said the shop’s gelato is an experience made possible through a variety of rotating flavors based off the season as well as customers’ requests. “We innovate and pair unique flavor profiles together utilizing local ingredients and best local purveyors, while giving back to our local community,” Chida said. A few months ago, SweetCup delivered on this by utilizing beets from Oak Forest Elementary School’s gardening program to make a new ice cream flavor. SweetCup also uses blueberries and other seasonal ingredients from local farms in Texas, such as Moorhead’s Blueberry Farm, which is in Conroe. “In business, competition will always be there. You can’t control what others do,” Chida said. “Competition will always keep businesses on their toes, and that results in better service and better products. In that regard, the customer ul-

ing ice cream at home is that with access to recipes in cookbooks and online, it’s not hard to do it right.

timately benefits from that due to innovative products and better service. So healthy competition is always welcome.” While the ice cream shops begin to stack up, they each tend to offer something different. Shops like Sweet Bribery, 250 W. 19th St., Cloud 10 Creamery, 711 Heights Blvd., and Fat Cat Creamery produce their ice creams in small batches. For frozen yogurt, there’s Menchie’s Frozen Yogurt, 512 W. 19th St., and sweetFrog Premium Frozen Yogurt, 1214 W. 43rd St. Rita’s Italian Ice & Frozen Custard, 2802 White Oak Dr., has Italian ice and custard. Bubble Egg, 1717 W. 34th St., offers interesting Hong Kongstyle waffle cones. Over The Moon, 238 W. 19th St., is a vegan ice cream shop, and Aqua S, 506 Yale St., brings uniquely flavored soft serve. And for the patrons who want ice cream from shops with household names, there’s Baskin-Robbins, 1354 W. 43rd St., and Marble Slab Creamery, 1737 W. 34th St.

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Page 2B • Saturday, June 20, 2020 • The Leader

Art Valet: Local organization pioneers virtual programming Mitch Cohen Art Columnist

Almost immediately after the pandemic swept through the art world, forcing the closure and cancellations of festivals and events, the arts community flipped to virtual … for almost everything. First and foremost among the innovators was Houston’s own Fresh Arts. Fresh Arts is a 501(c)(3) nonprofit organization that literally provides the tools artists and creatives need to succeed. Where an academic education can provide the skills to create, Fresh Arts takes it from there. Naturally, up until recently, almost all of the programming was done in person. On March 17, Fresh Arts launched the first of what has become many virtual programs that has exploded their reach to an international audience. The ongoing interviews, workshops and conversations provide connectivity, skillbuilding, promotion and resiliency to local artists and arts organizations. “Since going online in March, we have reached nearly 30,000 users from all parts of the world,” said Marci Dallas, executive director of Fresh Arts. “We are reaching twice as many artists and arts-led organizations as we were offline and ultimately our mission has always been to help advance

the careers of local artists and creative entrepreneurs. We’re able to do that even more effectively now by meeting them where they are.” Every Tuesday on Instagram TV, the newly launched Arts on Tap LIVE features artist interviews and behindthe-scenes scoops on local art happenings, complementing the eponymous weekly newsletter. Reyes Ramirez is the programs outreach coordinator for Fresh Arts, and on the first and third Tuesday of each month on Facebook Live, participants can join the Resource Round-up with Reyes to hear from special guests and learn more about available resources and upcoming opportunities. A conversation series on Thursdays brings Facebook Live viewers into a conversation with local artists to learn more about how those artists are adapting and staying resilient in this challenging time. This robust lineup of program offerings complements the annual Fresh Arts Summit taking place Aug. 7-8 and Artist INC scheduled for Oct. 7-Dec. 2. The Fresh Arts Summit, originally slated for June, will be entirely virtual and will convene subject matter experts and creatives with a career-building curriculum. Artists INC was also postponed, but Fresh Arts plans to convene weekly sessions in person and online for preselected participants. This shift in programming and support has already made

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a difference for local artists. “As a local artist in Houston, when the COVID-19 impact started to have effects on the arts community, we all started to immediately rack our brains for ideas to shift more virtually,” Edgar Medina said. “I had some primary goals in place to elevate my social and web presence in the new year and quickly decided to dial up that momentum with a virtual art show, including a live painting on Facebook and Instagram live. I also launched a program titled ‘Send Some Joy,’ allowing those to send a small original to someone of their choosing.” Recognizing the need for guidance and resources within the local creative community as the entire economy was jarred by the pandemic, Fresh Arts has been on the frontline of adapting to the growing use of virtual tools. “Fresh Arts has always been a great organization and ally

to the local arts community of Houston,” Medina said. “It was great to see how they quickly pivoted their regular programming to bring resources to the community. I was asked to join in on one of the first social panels to share advice on creative ideas as we were all facing the challenge that came with closing the doors of our businesses. I always enjoy connecting with my fellow artists and keeping the community spirit strong. It’s great that we have organizations like Fresh Arts that give us a platform and voice.” Find out more on the website, FreshArts.org, and catch up on past videos mentioned on its Facebook page, @fresharts. Cohen is an artist and founder of the First Saturday Arts Market and the Market at Sawyer Yards. Find him at ArtValet.com for additional highlights and artist’s stories.

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Ice cream maker seeks help to open Heights shop By Zarah Parker

for each meal as a way to help during the pandemic.

zarah@theleadernews.com

Honeychild’s Sweet Creams is currently without a brickand-mortar restaurant. But the company is seeking to change that and has launched a Kickstarter campaign to raise funds for a shop in the Heights. The shop first signed a lease at the MKT Heights development in 2019. The campaign aims to help the shop become a reality. As of last weekend, funds raised had surpassed the initial goal of $5,000 at just over $7,000, but the ultimate goal is $30,000. More information about the fundraising campaign is available at https://www.kickstarter. com/projects/honeychilds/ honeychilds-sweet-creamsice-cream-with-purpose. The ice cream wholesaler specializes in handmade frozen custards made from allnatural, locally-sourced ingredients. Honeychild’s launched in 2014 as a farmers market vendor and began wholesaling two years later. Mastrantos serves seniors through initiative Over the last two weeks Heights House Apartments, a senior low-income housing complex, received more than 2,000 meals from Mastrantos, 927 Studewood St. To do this, the Heights eatery served as a restaurant

Photo from Facebook Honeychild’s Sweet Creams has launched a fundraiser to raise money for a brick-and-mortar shop in the Heights.

partner for the #ChefsForAmerica campaign by World Central Kitchen, a relief-focused nonprofit. “We were born to serve and spoil people and we always have the desire to use our time in a meaningful way— due to local regulations, we were limited to do what we love the most; we’ve been limited to serve only a small fraction of the customers we used to serve before the pandemic,” Mastrantos owner Xavier Godoy said in a news release. “We’d been following the incredible work of World Central Kitchen for years, and thought it would be really amazing to channel our energy during this time into serving as a partner restaurant. So, we jumped for it — we applied to work with the organization and waited to hear back.” To participate, Mastrantos had to create a set number

Photo by by Janice Jones Rotary Club of Houston Heights president Ken Fickes, center of back row, presents a $3,000 check to Sarah Grai, the executive director of the Harriet and Joe Foster Family YMCA at 1234 W. 34th St. At left in back row is Ben Ballard, treasurer of the Rotary Club.

Rotary Club makes donation to YMCA From Staff Reports The Rotary Club of Houston Heights recently donated $3,000 to the Harriet and Joe Foster Family YMCA, located at 1234 W. 34th St., to cover the cost of its summer pro-

gram for kids. The local YMCA’s summer program includes kids from the Heights area and provides an opportunity for them to learn crafts, games, sports and other activities under the guidance of YMCA counselors.

of meals that employed the current staff for the project, as well as follow safety and menu creation protocols. The restaurant committed to producing, packaging and delivering 160 meals per day for two weeks. World Central also pays the restaurant a nominal amount

Curbside breakfast tacos on Washington Avenue Fly By Taco Co. began a new residency at Max’s Wine Dive, 4720 Washington Ave., on Tuesday to bring the neighborhood fresh breakfast tacos. Jerry Lasco, founder of LASCO Enterprises and owner of Max’s Wine Dive, created Fly By Taco Co. as a “ghost kitchen” concept. It utilizes the infrastructure of restaurants owned by Lasco for guests to easily purchase breakfast tacos. Fly By Taco will be at Max’s beginning Tuesday and will serve curbside tacos from 7–10 a.m. Monday–Friday and 8–11 a.m. Saturday. Tacos can be pre-ordererd from Fly By Taco on the Toast Take-out & Delivery app.

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