Our First Trip to OddFellows Ice Cream
Remember the first time you had real ice cream as a kid? Not a McDonald’s soft-serve cone, not from a freezer case at the grocery store, but the thick, creamy homemade kind. With your face pressed against the glass, you’d check out the multitude of flavors like Chocolate Chip Cookie Dough or Butter Pecan–the selection process almost more fun than devouring the resulting waffle cone.
That’s what it’s like visiting OddFellows Ice Cream on the ground floor of 175 Kent in Brooklyn’s Williamsburg neighborhood, run by former WD~50 pastry chef Sam Mason with Mohan and Holiday Kumar. (You can read more about the OddFellows story here).
The flavors are certainly unusual (like Maple Bacon Pecan, Chorizo Caramel Swirl and Cornbread), but the staff and decor echo that old fashioned ice-cream experience you remember as a kid: a stuffed monkey and a soda fountain line one wall, the staff wear red-and-white striped aprons, and of course, Banana Splits are on the menu (coming soon).
Once you make your selection, however, the tasting experience of Oddfellows ice cream is nothing short of grown-up. Buttermilk Honey Blueberry is just like Sunday morning pancakes, the Chorizo Caramel is more caramel with subtle swirls of chorizo flavor throughout, and the Oatmeal Cookie Dough is surprisingly not too sweet, with just the right amount of cinnamon. The Strawberry and Lychee sorbets are the perfect tart treat on a sweltering day, while Chocolate Chunk and Tahitian Vanilla provide a taste of adventure for those who prefer the classics.
What’s even sweeter? Five cents from every serving is donated to the Food Bank for New York City. So you can have your ice cream without a lick of guilt – well, maybe a little.
BONUS LINK: Check out Food and Wine’s interview with chef Sam Mason (and learn about where that cornbread ice cream idea came from!)