With the departure of LA Creamery (RIP you bad bad fatty, ungood ice cream), Mother Moo seemed to be the only one serving Straus based ice cream in Los Angeles. “Seemed”, because someone forgot to read the press release from Neveux Organic Ice Cream, an ice cream shop born of an ex-San Franciscan’s love of Bi-Rite and Humphrey Slocombe.
No online content described Neveux’s use of Straus Creamery’s ice cream base. But to get the dessert’s to achieve the consistency (and organic status), Leo Neveux called the Milk Mistress and got his ice cream parlor started with one of the best ice cream bases available to
mankind Westcoast. Lots of cool kids in San Fran are using Straus, and it’s great LA has finally picked up this trade tip. Selecting Strauss doesn’t mean instantly great ice cream. From the flavor cards seen in the freezers, one can feel the essence of David Lebovitz peeking through. Roasted banana? Check! Pepper peach? Check! Blueberry cheese? Check! Coconut curry? Check, check, check. Creme fraiche? Quadruply check.
Should the Parisian pastry chef be paid a small royalty fee? Perhaps. Is this a brilliant idea? It’s crossed my mind once, or twice — marry the best commercially available ice cream base to flavors from “Ice Cream Bible”, find a city with good weather, open ice cream shop, call it Neveux. Works for me. Even better? Neveux’s kitchen is big enough to produce pastries, and Leo promises “dessert course pop-up” nights will materialize shortly. How desperate is LA for a nice dessert shop that’s not on a slummy street in between a laundromat and section 8 housing? How good is an affogato with 49th Parallel espresso over creme fraiche over iceam?
Small is $3.75, medium is $4.50. Before going on and on about the price of these scoops, remember this: Lebovitz wants us to believe the “perfect scoop” exists. One scoop of good ice cream, with its unctious half cream base, is really enough at 1 single scoop. A medium serving at Neveux will satiate two. Let’s not forget this is prime real estate. It’s cute, it’s not slushy, and you don’t have to drive straight into the San Gabriel Mountains.