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I
don’t like cliques (unless I’m part of it, of course…) and I have to say,
one that I’m happy to be a part of is the brotherhood, and sisterhood, of
ice cream makers. I wasn’t the first person to write a book, The Perfect
Scoop, about making ice cream. But it landed on the cusp of
something that was happening: People were rediscovering ice cream. I’ve
always dreamed of opening an ice cream shop. And while that ship has
probably passed, I’m so happy to see that a lot of people have done so,
and quite successfully, I might add.
 When
I first met Doug Quint, he was manning an ice cream truck next to
Union Square in Manhattan. Even though another ship has passed – namely,
I’ve gotten older – like a couple of millennials, we had chatted via
social media and I thought it’d be fun to meet. When I arrived, the
line stretched halfway down the block. And in Manhattan, that’s a
city block between two avenues, which is huge, mind you. I waited 20
minutes and barely moved.
Because
I have zero patience, twenty minutes to me is an eternity and hopefully
you’re never stuck next to me on an airplane, because things get a
little weird in my row after that twenty-minute mark. So I decided to
head back another time. However I could not leave without saying hi and
took a moment to knock on the back window of the truck, where Doug was
swamped, scooping and saucing like a madman.
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