Danielle Lirette

Frozen Matter

Mark Antonation
You've never seen an ice cream parlor like this one, and not just because a freezer door in the back leads to a bar. Unlike most ice cream shops, which buy and customize a pre-made base, Frozen Matter makes its own custard at its micro-dairy plant, so the owners/scoop-meisters can tailor each batch of rich, creamy custard to the ingredients lavished within. And what ingredients! Coffee picks up the fruitiness and nuttiness of cold-brew Huckleberry Roasters; butter pecan teems with salty, buttery pecans; chocolate is rich and deep, thanks to imported Valrhona chocolate. And the combos are pure genius: There's Good Time Campfire, with bourbon custard, chocolate-covered graham crackers, bacon and marshmallows, and Stollen, a wintertime favorite with nuggets of dried-fruit-studded bread, made in-house from an authentic German recipe. If you don't have time to pop in at the bar, you can still enjoy your dessert with a spirit, either in boozy shakes or ready-made ice cream flavors such as Nutella stout. Cheers!

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