photo via oojsf
Oui, oui, summer might be officially over but you really don’t have to give up eating ‘la glace.’ I have always wondered why, ‘la glace,’ French for ice-cream is feminine. Could it be that more women enjoy this decadent creamy creation? That may just be true as I would like to introduce you to the latest feature profile of our Franglais Stories, Melissa Tavss of Tipsy Scoop. Oui, Oui, you heard that right! Ice -cream that gets you tipsy! Disclaimer: You just might get tipsy reading her story 🙂
OOJSF:What’s your educational background?
MT: University of Richmond, BA — NYU, Graduate degree
OOJSF:What’s your cultural background?
MT: My family came from Italy to Scotland back in the 1800s with gelato carts. My great grandfather was actually president of the ice cream alliance in Great Britain.
OOJSF: Where did you grow up?
OOJSF: Where do you call home?
OOJSF: How did the idea of Tipsy Scoop come about ?
MT: I was always perfecting my homemade ice cream recipe. Originally, I added a little alcohol to soften ice cream to make it less icy- -from there, I thought it would be so awesome if the ice cream could actually hold an alcohol content, so I worked on developing the recipes from there.
photo via oojsf [pictured above, Melissa Tavss]
OOJSF:Has anyone gotten tipsy over your scoops?
MT: I think you would have to eat a lot of ice cream to actually get Tipsy!
OOJSF: What is a typical day like for you?
MT: I open the ice cream shop/Barlour in the morning, then work with my team on catering, events, and wholesale and then end the day either working at an event, or back at the shop.
OOJSF: What did you do before launching Tipsy Scoop?
MT: I did marketing for various liquor brands.
OOJSF: What’s the future of Tipsy Scoop?
MT: You will see! Big things coming soon:)
OOJSF: Do you have any French inspired flavors?
MT: For Bastille day last year, we did a Creme Brûlée flavor that was delicious- it was spiked with Grand Marnier.
OOJSF: How do you come up with the names of the flavors?
MT: We make the cocktail version first and then translate that into an ice cream.
OOJSF: What is your favorite flavor?
MT: I love the Cake Batter vodka martini made with cake flavored vodka, amaretto and white chocolate liqueur.
OOJSF: What dessert food pairs well with your scoops?
MT: I think the vanilla bean bourbon ice cream goes perfectly with a piece of apple pie.
OOJSF: What is life like as an entrepreneur?
MT: Busy and non-stop. You have to wear many different hats and be prepared to work 24/7. But when you do what you love it makes it a lot easier.
OOJSF: As an entrepreneur, how do you stay motivated?
MT: Surrounding yourself with a team of like-minded passionate and talented individuals.
OOJSF: What advise would you give someone who wants to be an entrepreneur?
MT: I would start slow in developing your idea and business. Take time to think about where you want the business to go and how you want to do it.
OOJSF: What would you recommend for someone to do or see in New York?
MT: Come to the Tipsy Scoop Barlour of course!
OOJSF: What should we expect from your Tipsy Scoop Barlour?
MT: We will be doing limited edition seasonal flavors each month!
Candy Cane Vodka Martini
Ice cream infused with candy cane-flavored vodka, bejeweled with bits of peppermint candy
Santa’s Cookies & Whiskey
Whiskey-infused ice cream blended with cookie crumbles – consider it a more “grown-up” take on the tradition of leaving out cookies and milk
Blood Orange Champagne Sparkler (sorbet, dairy-free)
Delectably sweet and tangy, blood orange juice lends a ruby hue to this bubbly-based sorbet
Drunken Gingerbread Man
Gingerbread ice cream infused with vanilla vodka and coffee liqueur
Brandy-infused ice cream spiced with nutmeg and cinnamon
Boozy Bananas Foster
Banana ice cream infused with spiced rum and creme de banana, topped with brown sugar