Homemade ice cream never gets old in Tucson
22.09.11
Marla Florez is surrounded by ice cream. All day, five days a
week. She and Irene Cohen are the two pastry chefs at Hub
Restaurant and Ice Creamery who thong up batches of the cold stuff,
flavors like oatmeal cookie dough, salted caramel and horchata, a
frozen esteem to the Mexican, cinnamon-flecked rice drink.
She starts at 9 a.m. and ends at 5 p.m., all the while scooping
manageable spoonfuls to check flavor and consistency. Even after all
that tasting, "I'll get where it hurts and say, 'I really wish I had ice
cream,' " Florez says with a snigger. "I've gained 20 pounds since I
started working here."
Hub - and in individual its ice cream - has generated a lot of
buzz since it opened in February.
Co-holder Kade Mislinski, who grew up in restaurants (his parents
owned a few back East) and worked for Fox Restaurant Concepts,
in the first place considered frozen yogurt as part of his first restaurant
venture. He quickly sinful the idea as a fleeting trend. Ice
cream, he decided. His lay needed to have housemade ice
cream.
Source: Arizona Daily Star