![]() ![]() “Even like the green pea and rhubarb, people are like, ‘oh, it’s surprisingly good’,” Larsen says. The flavor combines the peas (and a promise on the menu that reads, “yes, it’s actually delicious in ice cream ”) with rhubarb and chickpea brittle to fresh effect. One of those “off the beaten path” ingredients you’ll see at Sugar Hill are the mashed green peas in its Green New Deal ice cream. For example, the Cafe Touba is Senagalese, and there’s a large Senagalese population in Harlem, so that flavor is inspired by them and their presence in the neighborhood.” “A lot of the flavors are inspired by Harlem, by people who live in Harlem, cultures that live in Harlem, nationalities that live in Harlem. Also, using fresh ingredients and things that are relevant, that’s one way that we create the flavor,” Larsen says. “ Being seasonal, using raw ingredients, being off the beaten path but also approachable is important. In addition to Thomfordes, they each have myriad of local and far-flung inspiration points that imbue their hand-made ice cream and non-dairy frozen dessert flavors. They met in Sugar Hill before naming their trio of shops for the Harlem neighborhood and raising their three children in the area. We actually drew inspiration from it because prior to opening we had conversations with octogenarian Harlemites who remembered going to Thomfordes when they were younger, after a show at the Apollo or on Sunday after church, or just to go and have a sweet treat.”īazin Larsen previously served as vice president for programs and education at the Brooklyn Children’s Museum, and Larsen has a background in fine dining. ![]() “A picture of it is up at our Lenox shop. Nicholas Avenue,” she says.” Photograph: Courtesy Filip Wolak It opened at the turn of the 20th century and it closed in like 1983, and it was on the corner of 125th Street and St. “The legacy that we like to follow is that of a place called Thomfordes. “When we opened in 2017 there wasn’t, for a very long time, a sit down ice cream place,” says Petrushka Bazin Larsen, who together with her husband Nick Larsen now owns and operates three Sugar Hill Creamery locations, including one they opened at 3629 Broadway last October and their newest outpost at Time Out Market New York. The family-run ice cream shop’s first location at 184 Lenox Avenue picked up the mantle of a beloved neighborhood institution that closed its doors many years earlier. Since its beginning, Sugar Hill Creamery in Harlem has drawn inspiration from its neighborhood's history. ![]()
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