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NEW PALTZ, NY
845-255-1203 | NEW PALTZ, NY
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44 South South Chestnut Chestnut Street, Street, New New Paltz Paltz
30 FOOD & DRINK CHRONOGRAM 6/19
Alleyway Ice Cream proprietor Julian Hom.
OPEN OPEN DAILY DAILY serving serving lunch, lunch, dinner, dinner, weekend weekend brunch brunch and and late late night. night. Live Live entertainment entertainment most most weekends weekends Catering Catering Available Available
845-255-8636 845-255-8636 bacchusnewpaltz.com bacchusnewpaltz.com
is the offering of vegan options. Usually, dairy-free choices amount to sorbets—something offered at most ice cream shops these days, artisanal or not. And, hey, no hate for those—nothing cleanses the palate after dinner like a sorbet. But any vegan will tell you that while it is undoubtedly sweet and cold, it doesn’t quite scratch that ice cream itch. Prompted by her vegan dogwalker, Spata was inspired to experiment with vegan ice cream. And so, in addition to sorbets, Nancy’s vegan chocolate, vanilla, and mint chocolate chip flavors were born, all made from a coconut milk and coconut cream base. Over at Alleyway, Hom is working on perfecting his dairy-free vegan ice cream using a base of homemade cashew milk, to which he can add whatever flavor combination he chooses. And at Weir’s Ice Cream in Salisbury Mills, an Orange County staple since 1956, the dairy-averse can indulge in lowfat coconut milk chocolate chip. If gluten free is your jam, Zora Dora’s has you covered with gluten-free ice cream sandwiches, which, according to Astorino, fly off the shelves. The word “artisanal” as it applies to local ice cream goes beyond what’s in it and how it tastes; it also extends to the owners’ intensive approach to quality control. From the larger and more established Jane’s, which is distributed in four states, to Alleyway producing four quarts at a time in a repurposed linen closet of Hom’s father’s inn, these ice cream makers pride themselves on working on the front lines to ensure a quality product from farm to cone. Might all this extra love, and extra attention to quality, add just a bit to the price tag? Naturally. Keller says Jane’s could cost as much as “double the lowest brands,” and at Nancy’s, a single scoop in a cup will run you $3.75. The seasonal nature of ice cream also complicates the pricing structure, given the fact that many creameries close in the cold months. But, as Spata noted, the care that goes into small-batch, homemade ice cream makes it worth the price for the customers. “When you say ‘I made it myself,’ people just like that, instead of saying it came from the middle of the country,” says Spata. “I think people appreciate that more, and they’re willing to pay for it.”