Wandering about Scottsdale, we noticed a little shop on Stetson Drive called “Lee’s Cream Liqueurs” which featured a variety of ice cream flavors, many of which were made with real liqueurs. While all sorts of little ice cream stores seem to be popping up everywhere, and some of them (like Humphrey Slocombe in San Francisco, whose cornflake and bourbon ice cream I reviewed last May) have the occasional liqueur-infused flavor on the menu, most places don’t feature it outright. There’s actually a good reason for that, in that the much lower melting point of alcohol makes it hard to make a good ice cream without sacrificing a little bit of firmness. That said, Lee of Lee’s Cream Liqueur seems to have figured it out, since about half of her flavors are either outright liqueur-flavored, or have liqueur-flavored swirls in them. But Lee’s Cream Liqueur looked to be relatively popular, and the ice cream looked enticing, so we decided to give it a try…
Where Offbeat Eats has been:
As I mentioned in my review of Montreal’s Fairmount Bagel a few years ago, bagels are generally a fairly regional food item, with various world metropolitan areas all having their own variations on the same theme. One of the more respected ones, the Montreal Bagel, is also one of the most regional: it’s rather difficult to find a proper “Montreal bagel” outside of Quebec (and heck, they get pretty scarce outside of Montreal itself). So it was with a bit of skepticism that upon hearing that a relatively new addition to Burlington’s bagel scene (which, to date, hadn’t really impressed me that much, even with the relatively low standards I’ve had for “New England” bagels). But a trip this summer by Carol up to Burlington to get an issue with her Mini Cooper fixed let her to try out Myer’s Bagels, and she came back excited: “They really are good, Montreal-style bagels”. So the next time we were both up in Burlington, it was time to check out Myer’s.