Day 17 • Black/Raspberry ice cream with chocolate chips from Ice Cream ConeUcopia.
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Throughout the month of August, Tribune writers are tasting our way through some of Utah's finest frozen confections including ice cream, gelato, frozen yogurt and shave ice in an effort to beat the heat. Today's pick:
Black/Raspberry ice cream with chocolate chips • This fresh ice cream was bursting with rich fruit flavor, then textured with dark chocolate specks. Owner Shawn Stuart says if he were to run out of this flavor, his regular customers would riot.
Ice Cream ConeUcopia • 26 E. 600 South, in the Infinity Event Center, Salt Lake City; www.icecreamconeucopia. Open 6-9 p.m. Monday; noon-9 p.m. Tuesday-Wednesday; noon-10 p.m. Thursday-Saturday; closed Sunday. Also available at the Downtown Farmers Market on Saturday mornings, University of Utah Farmers Market on Thursday mornings, and Twilight concerts on Thursday evenings.
Price • $3.01 ($3.25) for one scoop, $4.64 ($5 with tax) for two scoops.
Shop talk • Stuart started the ice-cream company to make use of the food cart he bought on impulse for $500 after seeing an ad on Craigslist. "We're all about the low-tech," he said one afternoon in his tiny 600 South shop, which draws customers waiting for cellphone repair at the nearby AT&T store, and from Little and Grand America hotels across the street. "We use bags of rock salt and ice and make it in a bucket, and spin it like Grandpa." Stuart bought a few books on ice-cream making (including Ben and Jerry's), read the first chapter of each, then invented his own recipes. "With great ingredients, if you make it fresh, you can't go wrong," he says. His ice cream, made fresh each morning, uses organic fruit and fresh Winder Dairy milk and cream. For those with dietary restrictions, he offers vegan, no-dairy or white-sugar-free (Stuart uses a combination of agave, sucanat and turbinado sugar as sweeteners; ask him and he'll explain the chemistry), while serving everything in biodegradable containers or organic waffle cones. Eventually, he plans to hook up a bicycle as an ice-cream churn. Ask him about that, too. The shop sells milkshakes and bowls of ice cream and cream that Stuart labels "poor man's milkshakes." Pints are available by special order.
Ellen Fagg Weist
Look for daily picks in The Mix section every Wednesday, Friday and Sunday. On other days of the week, you'll find our suggestions at sltrib.com/Lifestyle.