**The Origins of Big Gay Ice Cream**

Big Gay Ice Cream was founded by two friends and co-conspirators who shared a passion for absurdity and combining unlikely flavors. The idea to start an ice cream truck was born out of their love for ice cream and their desire to create something unique. "We only had the intention of doing an ice cream truck," said one of the founders, "we thought it sounded like a fun thing to do and we liked ice cream." The truck quickly became a sensation, with people lining up to take photos and get a taste of the unusual flavors.

As the popularity of the truck grew, so did the demand for new and creative flavors. The founders began to experiment with different combinations of ingredients, resulting in some truly unique flavors like "Too Salty Pimp." This flavor, featuring vanilla ice cream, caramel, and a salted chocolate shell, quickly became a fan favorite. "It's a great combination of flavor," said the founder, "you get the salt and then you kind of get past the salt and you get to the caramel and then last but not least, the vanilla settles it all down."

The success of Big Gay Ice Cream was largely due to its social media presence. The founders would often post photos of their truck on Facebook, and the public's response was overwhelmingly positive. "People would see our ice cream truck on their Facebook feeds," said one founder, "and they'd be like 'Oh my God, I love that!' And then we got a following from that." The truck became a local sensation in New York City, with fans lining up every day to get a taste of the unique flavors.

After two years of driving the ice cream truck around the city, the founders decided it was time to take their business to the next level. They found a smoothie shop on the verge of closing and offered to buy the space in order to open their first brick-and-mortar location. "It filled out the menu on its own," said one founder, "we just kind of threw our ideas up against the wall and saw what stuck." This new location allowed the founders to experiment with even more flavors and combinations, resulting in unique treats like "American Globs."

"American Globs" was named after Neil Gaiman's book "American Gods" and features pretzels as a key ingredient. The flavor is a combination of vanilla ice cream, nearly burnt pretzels, and dark roasted Brussels sprouts, which adds a rich and complex flavor to the treat. The founders were thrilled with the response to this new flavor, and it quickly became a fan favorite.

As the popularity of Big Gay Ice Cream continued to grow, so did its reputation as a purveyor of unique and creative flavors. The company's commitment to experimentation and innovation has resulted in some truly unforgettable treats, like "Too Salty Pimp" and "American Globs." Whether you're a fan of sweet or savory flavors, Big Gay Ice Cream is sure to have something that will satisfy your cravings.

One of the key factors behind Big Gay Ice Cream's success was their willingness to take risks and try new things. As one founder noted, "You guys are the founders, yeah co-conspirators. We started with a truck right from the get-go." This approach allowed them to create a brand that is truly unique and authentic, built on a foundation of friendship and creativity.

The company's ice cream runs in their blood, it seems. As one observer noted, "Big Gay Ice Cream runs in their blood... it's been really nice to see so many successful multi-generational family-owned businesses small shops are still going strong in NYC." The founders' commitment to quality and innovation has resulted in a brand that is both beloved by fans and respected within the culinary community.

**Experimenting with New Flavors**

Big Gay Ice Cream's willingness to experiment with new flavors has been key to its success. As one founder noted, "We're always trying out new things. We'll take a tip off from someone and we'll try to make it." This approach allows the company to stay ahead of the curve and create unique flavors that set them apart from other ice cream shops.

One of the most recent experiments with flavor was the creation of "Globs," a treat that features pretzels as a key ingredient. The founder who experimented with making Globs noted, "I'm gonna make it okay so I thought the cone salty and pimped oh okay nice yes so it's vanilla ice cream and I think this wasn't the first call that I actually started putting the squeeze bottle inside the saucer and filling it get some salt and chocolate shell seals the whole thing off."

This approach allows Big Gay Ice Cream to continue pushing the boundaries of what is possible with ice cream. By experimenting with new flavors and combinations, they are able to create unique treats that delight fans and set them apart from other ice cream shops.

**The Future of Big Gay Ice Cream**

As Big Gay Ice Cream continues to grow and evolve, it's clear that their commitment to innovation and creativity will remain at the heart of their business. With a focus on experimentation and taking risks, they are able to create unique flavors that set them apart from other ice cream shops.

One of the most exciting developments for Big Gay Ice Cream is their continued expansion into new markets and locations. As the company grows, they are committed to staying true to their roots and continuing to push the boundaries of what is possible with ice cream.

With a loyal fan base and a commitment to quality and innovation, Big Gay Ice Cream is sure to remain a beloved institution in the culinary world for years to come. Whether you're a fan of sweet or savory flavors, there's something on the menu at Big Gay Ice Cream that's sure to satisfy your cravings.

"WEBVTTKind: captionsLanguage: enone memorable voicemail that was left for us was somebody saying asking would we licked creme brulee off his dick and had we actually been on the phone I said well if you know how creme brulee is actually made hey there I'm Isaac laberd I'm in New York City for the first time so there's a bunch of ice controllers that I've never seen and I can't wait to explore we'll taste egg creams at an old-school soda fountain and Queens head to the Bronx to learn about the family behind many of the city's ice cream carts take the bridge to Manhattan for soft-serve in the West Village and make an ice cream cake in Chinatown not only am i stoked to check out the ice cream scene here but I'm really excited to just learn about the city itself I'm heading up to the Bronx to visit delicioso Coco helado a factory that creates flavored ice for vendors across the borough's as a child of immigrants myself I think it's really cool that Alfredo tio boat came to the US where not only he made his fortune but he also made it possible for other immigrants to become small business owners themselves Isaac Sophie nice to meet you nice to meet you too let's go I'll show you how we make our products this is where we produced our product this is where it all starts okay we run it through those machines oh right because I've never seen so many ice cream machines in one room so these machines are running from 8:00 in the morning until 7:00 at night 8:00 in the morning till 7:00 at night all summer long well summer long for seven days a week I got a little sample while it's coming out yeah you want sample so this is mango it's also very popular flavor it's very strong perfecto yeah it has pure fruit mango in it water sugar and a little little little bit of artificial another color okay so you don't call it sorbet though why is that it's a it's a fruit ice oh my god that is so good it's such a like really really rich mango flavor - I love that you rely a lot on the natural sugars of the mango because they do the job very well no but honestly it's it's really I'm gonna take you to where we make our number one flavor let's go this is our vat it's 500 gallons where we make our coconuts so this is where you pasteurize everything is where we pasteurize everything I like the whole like coconuts 100% natural the tea boat family started this company over thirty five years ago and their mission is to provide an entrepreneurial opportunity to anyone willing to push a cart and sell their frozen tropical treats alright so what year did you guys start here delicioso coco Davos started in 1970 we started it my dad Alfredo T about him on a trip to Puerto Rico he saw the concept copito cuz that's what it was cold so he came back and he said New York needs tropical flavors it was something that wasn't as readily available as it is now he was making it somewhere and walking as a push cart yeah that's how he's always because he wanted to go to the customer it was a success that's when he decided to move here so this building my dad wanted to empower people he felt if he gave a person a push cart they pay their taxes and they made their money that would be something positive they made their own hours and they were able to go out there to the public they didn't have to wait for the public to come to them to buy the product there were their own little business reselling our product that's incredible what's happening right now they're picking up their cards rice and then they go on the other side to get their product these are all the customers that are going out to salt so that's correct fellas bakery toda Hemisphere I'm famiglia Akeno I implicados aqui todos somos familia de ferreira awkward to me de aquella dopey little Ajo cherry bang whip in Ala Moana or Becca Balto hacia Yankee stereo a Laboral es el sitio donde trabajo Colvin PCF a on you we're hitting the pavement with Talia she's showing us the ropes on her regular beat the Yankee Stadium delicioso kokoro yeah how you doing boy chatter you happy have you had this before with this part amazing the Bronx hell yeah dude are you irregular I am sherry call for charity mango lemon and pineapple oh my god hey wow that is good I did sir would you say this is like a pretty classic thing to get around here as long as I can remember I've been seeing these cards you just use a classic say when thank you so much for sharing your story with me I love you okay Gavin Eason adios adios by today's standards is beyond a miracle for an ice cream shot to last more than five years but Eddie sweet shop has been around for 100 years maybe it's because the soda fountain keeps up with traditions like making banana splits malted milkshakes and egg creams Isaac Vito welcome Teddy sweet shop thank you what should I try while I'm here well everything on that board is fantastic because I make it and we make all our ice cream whipped cream toppings syrups full made here full so I can't go wrong I'm gonna go for one of your sundaes say we go with some hot fudge and whipped cream yes that's not enough for you that is insane do you guys make that every single day many of these every single day yeah look at that that's perfect I'll join you with the chocolate a dream chocolate a crave winning from California yes sir this is a New York specialty we start with some milk is our homemade chocolate syrup uh-huh is some seltzer try it oh thank you oh that's great oh it's almost like a chocolate milk which is yeah just with nice sparkling touch a nice fish to it cheers Cheers thank you how long is this ice cream bar been here it's been it's here almost 90 years my family has owned it since 1968 okay here will be out 50th anniversary so at one point were you your father and your grandfather all helping run the business yes Wow yeah so I was considered a third generation here did you grow up working here since I can walk I'm from Italian family yeah that you to work right away you know looking around I see a lot of the original stuff you guys got the original refrigerator it's almost 75 80 years old one of the first electric refrigerators and like I was looking at the barstools all original the real thing here is if you look here on a night it's not ice cream cones it's mostly sundaes our ice cream is not really strong flavored it actually complements all the toppings it doesn't overpower any of our toppings we have mostly basic flavors very simple and what you do is you get to create what you want by adding those toppings on the ice cream I want to get back there and let you get your hands in there and see how well you can come up with yeah definitely let's go hey let's see what you got what am I gonna make what is this Howie so would a banana royal and here's you've been at it so I'm sure you have a better technique she will hold it like this huh I mean and we just okay so we're all right now sir bananas okay that's a good base right yep and you can choose any flavors you like okay so it's gonna be three scoops of ice cream we've got our blueberry for the summer okay mmm nice hearty scoop right next to it is our strawberry made with delicious fresh strawberries take a mint chip and make it like really nice and colorful all right would you put it right on top luzhin bananas so if you like caramel we have but we're going okay put some hot fudge or you can put bulbs I'll put I'll have a little little bit of everything in I'm gonna go like do the drizzle and then hot fudge cool okay so now next we got some marshmallows one of our newer recipes this is a new recipe some whipped cream all right Oh Lord how's that look oh it's beautiful give us some happy time with some rainbow sprinkles you have purple in the mix you don't see that enough let's try this Oh some of the blueberry oh that was really good blueberry ice cream was last time you indulged in one of these yourself at least every day huh yeah I'm liking a little thing like shaking here kind of bounces thing out it's really good man you know what we're gonna make some other stuff oh cool oh you don't have to get filled up on that we're gonna show you an ice cream soda okay and we're gonna show you one of my favorites called the Broadway it's chocolate soda coffee ice cream sauce and then we're gonna put some Seltzer in there okay jerk her out and then we'll just top it with some whipped cream whipped cream is just something that you guys like to talk everything oh definitely very strong coffee flavor right away like almost like a deep French Roast or something it's not too mild I love a strong coffee personally and the ice cream is excellent very good I could substitute this as a coffee drink in the morning pretty well Chinatown ice-cream Factory has been around for decades Christina side has been hustlin in her family's business since she was a little kid just like I did in Sausalito it seems like we have a lot in common but I can't wait to find out more about her and the neighborhood she grew up in hey Christina Christina nice to meet you you're the owner yeah so how long you guys been here there's our 40th year my father founded this in the late 70s and we were one of the first Chinese families in the area Chinatown was only a block or two long but back then the gangs really owned the streets and they would pick on the newest immigrants so Chinese were the newest immigrants at the time we had years of fighting between the gangs and my family because we were the only people that actually stood up against the gangs on this block the hardest part of our business was staying alive that's crazy what would the flavors like when you guys first started my father was super innovative first time he actually introduced green tea a mango lychee so you guys were doing green tea light sheen mango before they really hit the mainstream New York market for sure yeah my father always said that food is an introduction to culture people didn't even know what a mango was I just had to explain as a kid what is a mango it's it's tropical fruit and then they start seeing oh that's actually pretty good and we expanded from there and now we have things like black sesame being a custard which is a traditional Chinese dessert yeah it's for sure all right it's delicious that's very good it's very similar like a creme brulee oh I love that Chinatown ice cream factory is also known for their ice cream cakes on a busy day this place can produce up to a hundred cakes how long have you guys been making these ice cream cakes for pretty much the whole time they really become a tradition maybe we can make one right now yeah very gonna make one of our signature cakes we're gonna do a lychee mango and green sea cake mmm all right cool our ice cream is ultra premium ice cream so it's very hard so this is actually a very labor-intensive because you have to like take out all the air from the ice cream this is the mango the mango and last but not least our green sea ice cream and our green sea ice cream is more of a Chinese green tea instead of the Japanese green tea it's not bitter or sweet so after we pull it out of the mold it comes out looking like this okay so this is the finished one you see the lychee in the mango the green tea the three layers what do you think ice cream cake you think part cake but we don't want to do cake our there's just 100% ice cream even we're gonna comb it with vanilla ice cream on top of ice at sea we want to keep it a certain consistency the hand motion is so critical I've done this for so many years so we do about a hundred cakes a day are you serious you do a hundred cakes a day on a busy day and then we let this freeze so then you wind up having something like this which is a little bit more solid and then we're gonna decorate it with buttercream but first I'll show you how to make a rose everything is very time sensitive because we just gets backed up so easily we're always busy 365 days a year just make like a whole bunch of flowers okay smells nice too so first you make like a little spiral there and then you go up oh my god there's no way I'm gonna be able to do this you make it look so easy okay let me try okay my Rose looks like it was one of those roses that has been sitting in the vase a little bit too long but beautiful thank you frost so we just do the piping but let's just keep it really basic yeah are you have the motion of a well seasoned veteran so these are frozen frosted roses huh yes that's how they come out and then we just do something really basic like we just add so there are some little leaves just retail big gay ice cream started off simply as a food truck in 2009 but they're soft-serve cones paired with creative mix-ins quickly gained popularity co-owners Brian Petroff and Douglas Quinn took advantage of their budding reputation and opened up three storefronts we're heading to the West Village location now so I can get my hands on a salty pimp why salty pimp well the salty was the most popular one it was the first cone that got a name before that we just called the cones you know the dulce de leche had Nilla wafer cone and I thought of hitting my ride okay so I thought the cone salty and pimped oh okay nice yes so it's vanilla ice cream and I think this wasn't the first call that I actually started putting the squeeze bottle inside the saucer and filling it get some salt and chocolate shell seals the whole thing off one of the things that we love about too salty pimp is it has the flavor inside and the texture of fighting with the shell I'm gonna eat it to see how I'm doing it's a little bit of a lumpy version but you know things don't have to be perfect to be beautiful it's a great combination of flavor I mean right away you get like the salt and then you kind of get past the salt and you get to the caramel and then last but not least the vanilla kind of settles it all down so you guys are the founders yeah co-conspirators we started with a truck right from the get-go I think part of our friendship was just based on absurdity and like combination of just weird yeah and you know we've made each other's ideas that much weirder and and that the truck was like a physical manifestation of that we only had the intention doing an ice cream truck you know we thought it sounded like a fun thing to do and we liked ice cream we put big gay ice cream up on the side of it got a little menu and went out on the streets it got to the point where nobody could walk by the truck without taking a photo of it or our logo we're putting it on Facebook people would see in their Facebook feeds John Doe has is now a fan of big ass food truck yeah they all started clicking like yeah so we got a following from this is really strange and New York they kind of rallied behind the truck and it would it pretty much from day one from day one and so how long were you guys driving the ice cream truck around before you're like we need to get a brick-and-mortar to two years and then we started to think this is gonna hit by the time we started rolling out summer two there was already a line waiting for the truck every time every day that we showed up we got a call from a friend of ours who said hey guys I don't know if you're looking or not but there's a smoothie shop on my block and it's closing today is this last day we're like we'll be right down we had so many ideas of what we wanted to put on the ice cream that we couldn't include on the truck so it filled out the menu on its own okay so then the next thing I'm gonna make is a American globs which is named after Neil Gaiman's book American Gods okay and it starts with pretzels in the cone these regular pretzels we've found a place that does nearly burned pretzels okay vanilla ice cream the next thing that courses more pretzels I really like to bash the hello right in there yeah it's a little more salt because we find the salt on the pretzels already at by that point it's dissipated and then it goes into the chocolate chip dip so you can see why we call it globs I mean it's a little lumpy yeah blocks also always get served in a dish laying down the dark roasted Brussels is perfect definitely has a lot more flavor than like any other regular pretzel I've seen ice cream I guess the you own ice cream shops but there are they're hard ice cream right if you ever made a sauce circle but not been a very long time I don't remember it so it will it be humiliating do you think you could try to make one cuz to make you make one yeah it might be a little bit that's perfect we're set there Perry so yeah do it okay cool that's the only way I got the back you you're gonna rotate here okay you're not gonna go like this roll it in place okay yeah yeah one more time around and off hmm that's not half as embarrassing as I thought it was no throw it over here okay put it in and leave it in let it just stay right there Chloe yeah I like it covered mmm that's slowly withdraw slowly you don't want everything leaking off now flip it oh nice man thank you you're good with experimenting and new things aren't you oh well you better take the tip off just just the tip go it's in his mouth ooh I think we're down about in New York ice cream runs in their blood it's been really nice to see so many successful multi-generational family-owned businesses small shops are still going strong in NYC youone memorable voicemail that was left for us was somebody saying asking would we licked creme brulee off his dick and had we actually been on the phone I said well if you know how creme brulee is actually made hey there I'm Isaac laberd I'm in New York City for the first time so there's a bunch of ice controllers that I've never seen and I can't wait to explore we'll taste egg creams at an old-school soda fountain and Queens head to the Bronx to learn about the family behind many of the city's ice cream carts take the bridge to Manhattan for soft-serve in the West Village and make an ice cream cake in Chinatown not only am i stoked to check out the ice cream scene here but I'm really excited to just learn about the city itself I'm heading up to the Bronx to visit delicioso Coco helado a factory that creates flavored ice for vendors across the borough's as a child of immigrants myself I think it's really cool that Alfredo tio boat came to the US where not only he made his fortune but he also made it possible for other immigrants to become small business owners themselves Isaac Sophie nice to meet you nice to meet you too let's go I'll show you how we make our products this is where we produced our product this is where it all starts okay we run it through those machines oh right because I've never seen so many ice cream machines in one room so these machines are running from 8:00 in the morning until 7:00 at night 8:00 in the morning till 7:00 at night all summer long well summer long for seven days a week I got a little sample while it's coming out yeah you want sample so this is mango it's also very popular flavor it's very strong perfecto yeah it has pure fruit mango in it water sugar and a little little little bit of artificial another color okay so you don't call it sorbet though why is that it's a it's a fruit ice oh my god that is so good it's such a like really really rich mango flavor - I love that you rely a lot on the natural sugars of the mango because they do the job very well no but honestly it's it's really I'm gonna take you to where we make our number one flavor let's go this is our vat it's 500 gallons where we make our coconuts so this is where you pasteurize everything is where we pasteurize everything I like the whole like coconuts 100% natural the tea boat family started this company over thirty five years ago and their mission is to provide an entrepreneurial opportunity to anyone willing to push a cart and sell their frozen tropical treats alright so what year did you guys start here delicioso coco Davos started in 1970 we started it my dad Alfredo T about him on a trip to Puerto Rico he saw the concept copito cuz that's what it was cold so he came back and he said New York needs tropical flavors it was something that wasn't as readily available as it is now he was making it somewhere and walking as a push cart yeah that's how he's always because he wanted to go to the customer it was a success that's when he decided to move here so this building my dad wanted to empower people he felt if he gave a person a push cart they pay their taxes and they made their money that would be something positive they made their own hours and they were able to go out there to the public they didn't have to wait for the public to come to them to buy the product there were their own little business reselling our product that's incredible what's happening right now they're picking up their cards rice and then they go on the other side to get their product these are all the customers that are going out to salt so that's correct fellas bakery toda Hemisphere I'm famiglia Akeno I implicados aqui todos somos familia de ferreira awkward to me de aquella dopey little Ajo cherry bang whip in Ala Moana or Becca Balto hacia Yankee stereo a Laboral es el sitio donde trabajo Colvin PCF a on you we're hitting the pavement with Talia she's showing us the ropes on her regular beat the Yankee Stadium delicioso kokoro yeah how you doing boy chatter you happy have you had this before with this part amazing the Bronx hell yeah dude are you irregular I am sherry call for charity mango lemon and pineapple oh my god hey wow that is good I did sir would you say this is like a pretty classic thing to get around here as long as I can remember I've been seeing these cards you just use a classic say when thank you so much for sharing your story with me I love you okay Gavin Eason adios adios by today's standards is beyond a miracle for an ice cream shot to last more than five years but Eddie sweet shop has been around for 100 years maybe it's because the soda fountain keeps up with traditions like making banana splits malted milkshakes and egg creams Isaac Vito welcome Teddy sweet shop thank you what should I try while I'm here well everything on that board is fantastic because I make it and we make all our ice cream whipped cream toppings syrups full made here full so I can't go wrong I'm gonna go for one of your sundaes say we go with some hot fudge and whipped cream yes that's not enough for you that is insane do you guys make that every single day many of these every single day yeah look at that that's perfect I'll join you with the chocolate a dream chocolate a crave winning from California yes sir this is a New York specialty we start with some milk is our homemade chocolate syrup uh-huh is some seltzer try it oh thank you oh that's great oh it's almost like a chocolate milk which is yeah just with nice sparkling touch a nice fish to it cheers Cheers thank you how long is this ice cream bar been here it's been it's here almost 90 years my family has owned it since 1968 okay here will be out 50th anniversary so at one point were you your father and your grandfather all helping run the business yes Wow yeah so I was considered a third generation here did you grow up working here since I can walk I'm from Italian family yeah that you to work right away you know looking around I see a lot of the original stuff you guys got the original refrigerator it's almost 75 80 years old one of the first electric refrigerators and like I was looking at the barstools all original the real thing here is if you look here on a night it's not ice cream cones it's mostly sundaes our ice cream is not really strong flavored it actually complements all the toppings it doesn't overpower any of our toppings we have mostly basic flavors very simple and what you do is you get to create what you want by adding those toppings on the ice cream I want to get back there and let you get your hands in there and see how well you can come up with yeah definitely let's go hey let's see what you got what am I gonna make what is this Howie so would a banana royal and here's you've been at it so I'm sure you have a better technique she will hold it like this huh I mean and we just okay so we're all right now sir bananas okay that's a good base right yep and you can choose any flavors you like okay so it's gonna be three scoops of ice cream we've got our blueberry for the summer okay mmm nice hearty scoop right next to it is our strawberry made with delicious fresh strawberries take a mint chip and make it like really nice and colorful all right would you put it right on top luzhin bananas so if you like caramel we have but we're going okay put some hot fudge or you can put bulbs I'll put I'll have a little little bit of everything in I'm gonna go like do the drizzle and then hot fudge cool okay so now next we got some marshmallows one of our newer recipes this is a new recipe some whipped cream all right Oh Lord how's that look oh it's beautiful give us some happy time with some rainbow sprinkles you have purple in the mix you don't see that enough let's try this Oh some of the blueberry oh that was really good blueberry ice cream was last time you indulged in one of these yourself at least every day huh yeah I'm liking a little thing like shaking here kind of bounces thing out it's really good man you know what we're gonna make some other stuff oh cool oh you don't have to get filled up on that we're gonna show you an ice cream soda okay and we're gonna show you one of my favorites called the Broadway it's chocolate soda coffee ice cream sauce and then we're gonna put some Seltzer in there okay jerk her out and then we'll just top it with some whipped cream whipped cream is just something that you guys like to talk everything oh definitely very strong coffee flavor right away like almost like a deep French Roast or something it's not too mild I love a strong coffee personally and the ice cream is excellent very good I could substitute this as a coffee drink in the morning pretty well Chinatown ice-cream Factory has been around for decades Christina side has been hustlin in her family's business since she was a little kid just like I did in Sausalito it seems like we have a lot in common but I can't wait to find out more about her and the neighborhood she grew up in hey Christina Christina nice to meet you you're the owner yeah so how long you guys been here there's our 40th year my father founded this in the late 70s and we were one of the first Chinese families in the area Chinatown was only a block or two long but back then the gangs really owned the streets and they would pick on the newest immigrants so Chinese were the newest immigrants at the time we had years of fighting between the gangs and my family because we were the only people that actually stood up against the gangs on this block the hardest part of our business was staying alive that's crazy what would the flavors like when you guys first started my father was super innovative first time he actually introduced green tea a mango lychee so you guys were doing green tea light sheen mango before they really hit the mainstream New York market for sure yeah my father always said that food is an introduction to culture people didn't even know what a mango was I just had to explain as a kid what is a mango it's it's tropical fruit and then they start seeing oh that's actually pretty good and we expanded from there and now we have things like black sesame being a custard which is a traditional Chinese dessert yeah it's for sure all right it's delicious that's very good it's very similar like a creme brulee oh I love that Chinatown ice cream factory is also known for their ice cream cakes on a busy day this place can produce up to a hundred cakes how long have you guys been making these ice cream cakes for pretty much the whole time they really become a tradition maybe we can make one right now yeah very gonna make one of our signature cakes we're gonna do a lychee mango and green sea cake mmm all right cool our ice cream is ultra premium ice cream so it's very hard so this is actually a very labor-intensive because you have to like take out all the air from the ice cream this is the mango the mango and last but not least our green sea ice cream and our green sea ice cream is more of a Chinese green tea instead of the Japanese green tea it's not bitter or sweet so after we pull it out of the mold it comes out looking like this okay so this is the finished one you see the lychee in the mango the green tea the three layers what do you think ice cream cake you think part cake but we don't want to do cake our there's just 100% ice cream even we're gonna comb it with vanilla ice cream on top of ice at sea we want to keep it a certain consistency the hand motion is so critical I've done this for so many years so we do about a hundred cakes a day are you serious you do a hundred cakes a day on a busy day and then we let this freeze so then you wind up having something like this which is a little bit more solid and then we're gonna decorate it with buttercream but first I'll show you how to make a rose everything is very time sensitive because we just gets backed up so easily we're always busy 365 days a year just make like a whole bunch of flowers okay smells nice too so first you make like a little spiral there and then you go up oh my god there's no way I'm gonna be able to do this you make it look so easy okay let me try okay my Rose looks like it was one of those roses that has been sitting in the vase a little bit too long but beautiful thank you frost so we just do the piping but let's just keep it really basic yeah are you have the motion of a well seasoned veteran so these are frozen frosted roses huh yes that's how they come out and then we just do something really basic like we just add so there are some little leaves just retail big gay ice cream started off simply as a food truck in 2009 but they're soft-serve cones paired with creative mix-ins quickly gained popularity co-owners Brian Petroff and Douglas Quinn took advantage of their budding reputation and opened up three storefronts we're heading to the West Village location now so I can get my hands on a salty pimp why salty pimp well the salty was the most popular one it was the first cone that got a name before that we just called the cones you know the dulce de leche had Nilla wafer cone and I thought of hitting my ride okay so I thought the cone salty and pimped oh okay nice yes so it's vanilla ice cream and I think this wasn't the first call that I actually started putting the squeeze bottle inside the saucer and filling it get some salt and chocolate shell seals the whole thing off one of the things that we love about too salty pimp is it has the flavor inside and the texture of fighting with the shell I'm gonna eat it to see how I'm doing it's a little bit of a lumpy version but you know things don't have to be perfect to be beautiful it's a great combination of flavor I mean right away you get like the salt and then you kind of get past the salt and you get to the caramel and then last but not least the vanilla kind of settles it all down so you guys are the founders yeah co-conspirators we started with a truck right from the get-go I think part of our friendship was just based on absurdity and like combination of just weird yeah and you know we've made each other's ideas that much weirder and and that the truck was like a physical manifestation of that we only had the intention doing an ice cream truck you know we thought it sounded like a fun thing to do and we liked ice cream we put big gay ice cream up on the side of it got a little menu and went out on the streets it got to the point where nobody could walk by the truck without taking a photo of it or our logo we're putting it on Facebook people would see in their Facebook feeds John Doe has is now a fan of big ass food truck yeah they all started clicking like yeah so we got a following from this is really strange and New York they kind of rallied behind the truck and it would it pretty much from day one from day one and so how long were you guys driving the ice cream truck around before you're like we need to get a brick-and-mortar to two years and then we started to think this is gonna hit by the time we started rolling out summer two there was already a line waiting for the truck every time every day that we showed up we got a call from a friend of ours who said hey guys I don't know if you're looking or not but there's a smoothie shop on my block and it's closing today is this last day we're like we'll be right down we had so many ideas of what we wanted to put on the ice cream that we couldn't include on the truck so it filled out the menu on its own okay so then the next thing I'm gonna make is a American globs which is named after Neil Gaiman's book American Gods okay and it starts with pretzels in the cone these regular pretzels we've found a place that does nearly burned pretzels okay vanilla ice cream the next thing that courses more pretzels I really like to bash the hello right in there yeah it's a little more salt because we find the salt on the pretzels already at by that point it's dissipated and then it goes into the chocolate chip dip so you can see why we call it globs I mean it's a little lumpy yeah blocks also always get served in a dish laying down the dark roasted Brussels is perfect definitely has a lot more flavor than like any other regular pretzel I've seen ice cream I guess the you own ice cream shops but there are they're hard ice cream right if you ever made a sauce circle but not been a very long time I don't remember it so it will it be humiliating do you think you could try to make one cuz to make you make one yeah it might be a little bit that's perfect we're set there Perry so yeah do it okay cool that's the only way I got the back you you're gonna rotate here okay you're not gonna go like this roll it in place okay yeah yeah one more time around and off hmm that's not half as embarrassing as I thought it was no throw it over here okay put it in and leave it in let it just stay right there Chloe yeah I like it covered mmm that's slowly withdraw slowly you don't want everything leaking off now flip it oh nice man thank you you're good with experimenting and new things aren't you oh well you better take the tip off just just the tip go it's in his mouth ooh I think we're down about in New York ice cream runs in their blood it's been really nice to see so many successful multi-generational family-owned businesses small shops are still going strong in NYC you\n"