From an email:
We’re starting an ice cream club. A what? Consider this: In the hottest summer ever, an unemployed chef has been sitting at home with an industrial-sized ice cream maker at his fingertips. What do you think he’s been up to?
Our “club” will work like a CSA, or community-support agriculture—a produce-buying scheme where members pay a farmer at the beginning of the season and receive a load of fruits and veggies every week.
Here’s what we’ve got to offer: Every week of our club includes six 4-ounce portions of ice cream and sorbet—that’s equivalent to 1½ pints of Ben & Jerry’s—that was churned no more than 48 hours before you get to eat it. We’re trying out the club for the steamy month of August, and “membership” options include one, two, three, or four weeks.
I’ll be curious to know what you guys think of the prices.
Details after the jump.
What flavors do I get?
Every week will include four portions of ice cream (two flavors) and two portions of sorbet (both the same flavor). When possible, we’ll get ingredients and inspiration from the surrounding area—that’s to say, it’ll change every week. If you have any allergies or dietary restrictions, let us know. We don’t discriminate!
Who is this guy making my ice cream?
Daniel O’Brien was mostly recently the executive sous chef at Bibiana. Before that, he was the sous chef at Equinox restaurant. He’s also worked in Boston and upstate New York. Dan is originally from a little town outside of Rochester, New York, where he grew up on a farm and got his start in a pizzeria.
Where do I get my ice cream?
We’re asking that members pick up the ice cream at our house (13th and Corcoran, NW). Once you’re signed up, we’ll email out the pickup times. And we might even let you see the machine if you’re lucky. No, Dan won’t be wearing overalls like your CSA dude.
How much does it cost?
The more you buy, the cheaper it is (and the cooler you stay all summer). Here are the prices:
One week: $15
Two weeks: $25
Three weeks: $35
Four weeks: $45
(Keep in mind that it’s six 4-ounce portions—so that’s your USDA daily recommended dose of ice cream. Oh, and it was churned, like, yesterday.)
How do I pay?
Please drop off cash or a check (made out to Daniel O’Brien) with your first pickup.
Where do I sign up?
E-mail Daniel O’Brien at [email protected] with your name and how many weeks you’re interested in. We can accept up to 30 members per week.