The Ice Cream Bar

Posted: 12 May 2014 - David Lebovitz

Rats! It used to be my dream to open an ice cream bar. But then again, that’s coming from the guy who thought that no one in America would be interested in bean-to-bar chocolate, no one in Los Angeles would ever buy artisan bread, and who sold his Apple stock when it was 38 per share.

As I’ve been traveling around the U.S., I’ve noticed all the artisan places that have popped up, everything from local olive oil at San Francisco airport, folks distilling whiskey in big cities, and people waiting three hours for a plate of smoked meat. Am not sure exactly how to explain this phenomenon to people who live outside the United States, but whatever triggered it, I gotta say, I’m swallowing my words.

However perhaps I was ahead of the curve because after I’d written my ice cream book, I played with the idea of opening an ice cream shop (unfortunately, not with any money I made on my Apple stock), where I imagined myself churning away all sorts of flavors, using bean-to-bar chocolate (after I got done kicking myself…), artisan breadcrumbs (don’t get me started…) as well as local fruits and berries.

While on book tour, I met a number of swell folks who handed me their battered copies of The Perfect Scoop for me to sign, worn down from being passed around the kitchen of visionaries who had better insight than I, and opened ice cream shops.

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