And the roadblocks are compounded when a place to eat also involves a fully equipped ice cream factory and bakery, as in the case of Ample Hills Creamery Factory and Museum. “We had to build the infrastructure from scratch,” Mr. Smith said. The space has allowed Ample Hills to improve production with the capacity to churn out 500,000 gallons a year (right now they’re at 50,000). Mr. Smith said that, if anything, this industrialization should enhance the ice cream’s texture. 421 Van Brunt Street (Beard Street), Red Hook, Brooklyn, no phone, amplehills.com.

Source: New York Times July 31, 2018 18:00 UTC