Phoenix Magazine Loves Lee’s Cream Liqueur

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In a recent review of novel ice cream concepts, Phoenix Magazine gives a shout out to Lee’s Cream Liqueur for its “creamy, dreamy confections” in a recent article. The magazine gives a nod to Lee’s most recent flavors made just for the holidays, including vodka-spiked maple walnut, sweet potato pie with spiced rum, chestnut and Jack Daniels, eggnog and brandy, pomegranate martini, and a Brandy Alexander with nutmeg and chocolate.

Read the excerpt about Lee’s below!

Killer Ice Cream

If you’re Baskin-Robbins you offer ice cream dotted with bubble gum balls. If you’re Lee’s, you stud that stuff with Jack Daniels. Owner Lee Turner opened her store in July, catering to an adults-only crowd who can handle the nearly 5 percent alcohol that most of her blends contain in flavors like margarita, limoncello, Long Island tea and champagne.

The creamy, dreamy confections are offered in kid-friendly flavors, too, like banana-Oreo or apple pie, but Turner admits that the high-octane scoops are the best-sellers.

Part of the appeal is the richness, thanks to 18 to 22 percent butterfat, Totonac pure vanilla from the Arizona Vanilla Company, and Shamrock cream. But customers also line up for the rainbow of unexpected tastes. Turner, who was a systems engineer before she decided to try her hand at scooping, goes wild with her lickable mixology.

For the holiday season, she has created vodka-spiked maple walnut, sweet potato pie with spiced rum, chestnut and Jack Daniels, eggnog and brandy, pomegranate martini, and a Brandy Alexander with nutmeg and chocolate.

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Wine Enthusiast Magazine Features Lee’s Cream Liqueur

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Guess who’s enthusiastic about Lee’s? You guessed it. Wine Enthusiast Magazine. The authority on all things boozy recently featured a round-up of alcoholic ice creams across the United States, entitled A Scoop of Scotch Sir. Lee’s is honored to be mentioned among the ranks of San Francisco’s famed Humphrey Slocombe and New York’s MilkMade. Could this mean Scottsdale, AZ is the next ice cream epicenter?!

Read the original article below.

A Scoop of Scotch, Sir?

The trend started with boozy JELL-O shots, and migrated to liquor-infused cupcakes. Now, alcohol has become the flavor-du-jour for ice cream, too.

The forerunner is San Francisco’s Humphrey Slocombe, where the most popular ice cream flavor is Secret Breakfast, a concoction of ice cream with Bourbon and toasted cornflakes, incorporating so much Jim Beam that the scoops always run soft. Beer-based ice creams also are favorites, with flavors such as Collaborative Evil Ale, Eight Ball Stout, Guinness Gingerbread, and Russian Imperial Stout. Sorbet flavors include Jesus Juice (red wine and Coke); and a Limoncello-spiked Italian Ice.

In Scottsdale, Ariz., Lee’s Cream Liqueur Ice Cream Parlor, features house-made premium ice cream with about 5% alcohol (yes, ID required). Flavors include Appletini, Long Island Iced Tea, Piña Colada and Champagne.

Meanwhile, in Portland, Ore., Fifty Licks (954-294-8868) sells Single Malt Scotch ice cream from a mobile ice cream cart, as well as Slabtown Whiskey, made with small-batch hooch from local House Spirits Distillery. (When the boozy stuff isn’t available, try their carbonated Red Bull Cola ice cream, or Maple with Bacon.)

New Yorkers also have locally inspired flavors from ice cream delivery service MilkMade, such as Frozen Hot-Toddy, made with Bourbon from Tuthilltown, an upstate New York distillery, and Twist & Stout, made with Sixpoint Brewery’s Otis Oatmeal Stout. And it’s not just ice cream shops, either: at Coi, an upscale restaurant in San Francisco’s financial district, a Frozen Mandarin Sour on the dessert menu relies on a mandarin-vodka gel for punch. Now that’s something worth screaming about.

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