Ices Plain & Fancy was voted the runner up for 冰淇淋 and custard in St. Louis within the 2015 Feast 50.

“I’ve been [making nitro ice cream] in restaurants for many years,” says Max Crask, co-owner of Ices Plain & Fancy in St. Louis. “A large amount of restaurants practice it by doing this mainly because they don’t hold the proper freezers. Frozen treats gets old like other things, thus if it sits around, it’s likely to crust up and become gross. It’s really merely the best process making it.”

Crask, along with Ices co-owners Troika Brodsky, Matthew Deutschmann and Crask’s sister, Darla Crask, opened the store from the Shaw neighborhood of St. Louis last July.

“We’re a neighborhood frozen treats shop,” Brodsky says. “We love the point that we’re seeing the same faces day-in and day-out, and we’re learning each of our neighbors. We wouldn’t be able to do what we’re doing today if [the neighborhood] hadn’t embraced us so wholeheartedly.”

The shop’s name arises from a book of the same title by Agnes Marshall, a late 19th- and early 20th-century English culinary writer who has been nicknamed “the Queen of Ices,” who suggested preparing frozen treats using liquid nitrogen, which is the shop’s specialty, created by blending an ice cream base together with the gas in a stand mixer. From classic butter pecan to vegan-friendly, soy-based cherry cordial, things are all frozen-to-order right before the customer, a cloud of smoke billowing from the stand-mixer bowl since the frozen treat takes shape.

“We’re not only making soft ice cream; we’re making frozen goodies with liquid nitrogen and blowtorches,” Brodsky says. “It’s still frozen goodies; it’s the offerings people are used to, although the process itself, together with looking really cool, gives a unique consistency, mouthfeel and flavor.”

Brodsky can also be executive director of your St. Louis Brewers Guild, that has led to collaborations with local 4 Hands Brewing Co. and Schlafly Beer breweries. Ices also collaborated with Sump Coffee in St. Louis to produce The Rear Up, which pairs the shop’s 三明治冰餅 with Sump’s coffee, plus coffee whipped cream as well as a dexlpky89 of coffee grounds. Ices even produce a special nitro ice for dogs, with 50 percent of your profits benefiting Stray Rescue of St. Louis.

Over the summer, the team at Ices not just celebrated its first anniversary, and also debuted its refurbished 1964 Divco milk truck (affectionately dubbed “Agnes”). With Agnes, Brodsky hopes Ices can park at events and expand its catering services.

“We feel really lucky to become doing what we’re doing at the particular part of amount of time in St. Louis,” Brodsky says. “There’s a great deal potential, and people are really ready to accept trying new stuff.”