Description: The Brooklyn Ice Cream Factory opened with a streamlined assortment of classic, all-natural flavors, a spectacular location in a twenties fireboat house on the Brooklyn waterfront, and the financial backing of the River Caf� next door, where, unbeknownst to many, pastry chef Ellen Sternau concocts all the factory's toppings and syrups. The only thing missing was hot fudge, a glaring omission for certain sundae enthusiasts. "It's one of the hardest things to get right," says perfectionist ice-cream maker Mark Thompson, who tasted the store-bought competition and charged Sternau with improving on it. She rose to the challenge, using high-grade Michel Cluizel chocolate with a 72 percent cacao content for deep, dark fudge that's worth the wait�and a walk across the Brooklyn Bridge. Travel & Leisure magazine reports that The Brooklyn Ice Cream Factory regularly makes only 8 "classic" ice cream flavors, but that they are 'done right", not too sweet and with high-quality ingredients.
They have shakes, banana splits, and more.
Submitted: 07/31/06 (Edited 07/01/08)
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