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Owner Beckie Jacobs believes in crafting ice cream using local ingredients. Too many St. Louis-area restaurants to list here call on her as a primary dessert supplier, so even if you've never been to Beckie's cute little ice cream parlor, you've probably tasted her wares. Jacobs sticks to other hard-and-fast beliefs about ice cream, too. Number one: Ice cream should indeed be hard. Number two: Ice cream should be fun, so forget all that about hard-and-fast beliefs and order up. Serendipity's slogan is "Life is uncertain...Eat dessert first." If one thing is certain, it's that Serendipity's creamy creations -- whether a sundae, shake, malt, smoothie, ice cream cake or just a simple scoop in a cone -- are some of the best around.
You can win $20 to Sen Thai Asian Bistro (1221 Locust Street; 314-436-3456) and all you have to do is guess where we ate this sundae. Hint: We dined at an ice cream shop in Webster Groves. Rules: To... More »
In April Kakao Chocolate (7272 Manchester Road, Maplewood; 314-645-4446) started dishing out ice cream. This evening the store will team up with its neighbor Vom Fass (7314 Manchester Road, Maplewood;... More »
You can win $25 worth of rich, homemade ice cream, and all you have to do is guess where we ate this plate of curry. Hint: the broccoli was added per our request. Rules: To be eligible, you must lea... More »
This is part three of Robin Wheeler's Chef's Choice profile of Beckie Jacobs of Serendipity Homemade Ice Cream. Part one is available here, and part two, a recipe, is here.Did your family cook when yo... More »
This is the second installment of Robin Wheeler's Chef Choice profile of Beckie Jacobs of Serendipity Homemade Ice Cream. Part one is a profile of Beckie Jacobs. Part three, a Q&A, can be found he... More »
Serendipity Homemade Ice Cream offers ice-cream noshing beyond the norm for the dairy-treat connoisseur unimpressed by the everyday sugar rush. Nearly every flavor boasts of something novel -- the shop's take on classic cookie dough is "Cookie Monster," which combines cookie dough with cookies 'n' cream, all swirled through vanilla ice cream in a lovely shade of Muppet blue. Craving chocolate? Well, there's "German Chocolate Cake," "Old Fashioned Chocolate," "Chocolate Cake Batter,"... More »
It's not ice-cream store; why is ice cream served in a parlor? Parlor -- or parlour if you want to be all Oxford about it -- is derived from parle, or "to talk," which indicates that the parlor is a room where people gather to talk. In Latin, one supposes. Granted, it has a nicer ring than a more vernacular "ice-cream joint" (like burgers) or the insidiously banal "ice-cream place," but the distinctly American usage of parlor means just that: a place. The only other food served in... More »
Locally speaking, once you eliminate the frozen custard joints and the chains, there's not much to choose from. That's not to diss Serendipity; it's just a sad comment on the frozen-confection landscape. Be that as it may, we come back again and again for Beckie Jacobs' delicious ice creams, from Chocolate Orange (two great tastes that taste great together!) to Gold Coast Chocolate (dark as night, rich as sin) to Strawberry Cheesecake, Vermont Maple Walnut, Black Cherry and Peppermint. Some... More »
Slinging ice cream in a frozen-custard town can be a lonely gig. Good thing, then, that Serendipity owner Beckie Jacobs is a people person. Ted Drewes is a great guy and all, but have you seen him spread the love by, say, whipping up fresh peach ice cream and sorbet using local Kamp's Orchard peaches, and then giving the stuff away at the Clayton Farmer's Market? Jacobs did just that this summer. She also supplies ice cream to dozens of local restaurants, and dishes out smiles by the coneful... More »
Let's make some ice cream. Get some heavy cream, some whole milk, some sugar and whatever else you crave (we like to throw in some chopped-up Cherry Mashes). Don't measure anything out, just mix it together in whatever ratios feel right. Dump it in an ice cream maker, let it run until it looks like ice cream and then stop. You will not mess up. It will be delicious. It takes a lot more willpower, time and ingredients (with names like carrageenin and locust bean gum) to make bad ice cream... More »
It's not ice-cream store; why is ice cream served in a parlor? Parlor — or parlour if you want to be all Oxford about it — is derived from parle, or "to talk," which indicates that the parlor is a room where people gather to talk. In Latin, one supposes. Granted, it has a nicer ring than a more vernacular "ice-cream joint" (like burgers) or the insidiously banal "ice-cream place," but the distinctly American usage of parlor means just that: a place. The only other food served in a "parlor" is pizza (or at least that's the only one that comes to mind); outside of that, only beauty, tattoos and funerals are served in parlors. The word's a holdover from another age that didn't get mangled like iced cream (we've since dropped the "D"). In the end, etymology is far less important than food, and food, really, is far less important than dessert. Serendipity Homemade Ice Cream earns this honor by keeping it simple: The parlor concentrates its efforts on ice cream (along with hot dogs, brats and the odd chocolate-dipped frozen banana), made with simple, natural ingredients. Flavors range from the Neapolitan standbys (that's fresh strawberry, with chunks) to St. Louis-centric Gooey Butter Cake — which, as you might expect, is brilliant. While you're there, chat with owner Beckie Jacobs, pitch new flavors, discuss local purveyors or talk about the weather. After all, parlors are for talking. And eating.
All homemade, tasty, they even have some sugar-free and some sorbet
so tastey!
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