The sign reading “Churn & Scoop” that went up recently in front of a long-empty storefront in the Victoria Park Shoppes offers a pretty good hint: A new ice cream shop is coming to downtown Fort Lauderdale.
But there’s more to the story now being obscured behind papered-over windows a few doors down from the popular Shuck N Dive Cajun Cafe.
Victoria Park resident Matt Kronfeld, father of 3-year-old twins and an admitted frozen-dessert fiend, is creating a shrine not just to ice cream, but to the possibility of ice cream. He will not be shy with the butterfat.
“It’s my passion. I love ice cream,” says Kronfeld, who is opening the shop while moonlighting from his day job in corporate finance. “And I need to be unique and original.”
The 38-year-old Miami Beach native knows from ice cream: He creates homemade batches multiple times a week and is no stranger to Dairy Queen in Wilton Manors.
And that was part of the problem — Kronfeld was tired of making the 2-mile drive to DQ and standing in the inevitable line. With his son and daughter soon to be hitting their ice-cream-eating prime, he decided to put his dream into action.
When Churn & Scoop begins serving Kronfeld’s “artisanal, handcrafted” ice cream in late September, it will be the result of a remarkable amount of research and planning. He’s enlisted help from Daniel Negron, a Miami pastry chef whose expertise is ice cream, and has hired consultants from Gainesville to New York (Kronfeld thinks they’ve cracked the code on Milk Bar’s famed Cereal Milk Ice Cream recipe).
He has a separate consultant to help develop one-of-a-kind flavors and keep him from getting too wild. Kronfeld himself has been taking classes to elevate his own ice cream sorcery to the next level.
Kronfeld expects the results to be deliciously obvious to Churn & Scoop customers, who will find four flavors of soft serve, a dozen hard ice cream flavors, along with inventive hard-shell and topping options, blizzards and shakes. Do not be surprised to see an option to have your ice cream served in a black, charcoal-activated cone.
Soft-serve ice cream at Churn & Scoop will be 10% butterfat, vs. 5% at Dairy Queen, with much less “overrun,” a term for the amount of air that is injected into ice cream, increasing volume but diluting flavor.
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“You’re going to get a creamier, better-tasting ice cream. You’re going to actually taste the cream, taste the fulfilling flavor of the ice cream,” Kronfeld says of his recipe.
Churn & Scoop’s hard ice cream will be made in the shop and embedded with ingredients found locally — as an example, Kronfeld plans to use strawberries from Homestead and tres leches cake delivered from the famed Versailles restaurant in Little Havana.
“I want to have ice cream you can’t get anywhere else,” he says. “If you come here and get my peanut butter fudge with bacon, you can’t get that anywhere. I want it to be where you have no choice but to come back here.”
Opening on Federal Highway, on the edge of family oriented Victoria Park and the youthful impulsivity of Flagler Village, Kronfeld says he plans to keep prices competitive with Dairy Queen and Kilwins.
“I want this to be a place for the community,” he says. “Not a chain — a hometown ice cream store.”
Churn & Scoop will be at 658 N. Federal Highway, Fort Lauderdale.