We just returned from another fabulous trip to my parents’ house in New York. While there to celebrate a host of festive occasions, we had plenty of long, unstructured summer days to enjoy. And, nothing tops off such quintessential summertime like a visit to a good ice cream shop.
Maggie May’s in Pound Ridge appears to have their act together. Although they just opened, I was impressed with the thoughtfulness in which the owner considered her shop. Set up as both for ice cream and self-serve frozen yogurt, Maggie May’s also serves dairy-free sorbet. A coup!
I spoke with the owner, who mentioned that one of her own children has a variety of food allergies, appeared very careful about how she handles and prepares her treats. She makes her own ice cream and sorbet by first processing the sorbet on the thoroughly cleaned machines, followed by the ice cream, followed by the ice cream with nuts thereby reducing risk of cross contamination. She offered to get my son sprinkles from the back, to ensure they were safe. Although state requirements are that ice cream parlors have something like 2-4 scoops, she uses more than 20! Each scoop only gets used in one flavor bucket before it goes in for sterilization – again eliminating the possibility of cross-contamination from scoopers. What a relief! And, she was more than happy to double check ingredients when we asked and followed up with us as he was eating.
What impressed me most of all was the owner and her son’s concern for my son when they noticed him laying with his head on my lap as I sat on a bench outside their shop. Unrelated to their sorbet, he was beginning to feel sick (I don’t know…could it have been the 14 treats he ate before consuming a huge lunch in the heat and THEN sorbet?! Yes.). They immediately came out to check on him, offer him ice water, and double checked his order (all perfectly safe for him). I appreciated their concern and was enjoyed getting to know them.
I wish Maggie May’s well! In my book, they’re doing everything right.