It’s been so sticky these last few days that I’ve hardly been able to think straight. To stay cool, I’ve jumped in a lake (twice), showered twice a day and consumed Stracciatella gelato, Salted Caramel Pretzel frozen yogurt, strawberries with crème fraiche, guava sorbet and several glasses of rosé.
Another sure-fire way to cool down is to take a long ride in an air-conditioned car, especially if it’s to obtain more frozen dessert. Today, that meant a 30-minute trek to the roadside stop on Route 107 just outside Bethel, Tozier’s Restaurant. One side of this 60-year-old gem is a sit-down dining room where you can down Cobb salads, onion rings and Reubens; the other is a takeout window serving up plates of fried clams and ice cream, which people eat at a few picnic tables nearby. Almost any time from April to October, dozens of cars are parked in front and across the street.
It was at Tozier’s that I had my first creemee epiphany: When I interviewed owner Bill Campbell, a few years ago, he was rolling his own waffle cones. As I left, he filled one with maple creemee for me to take on the road. It was so monstrous that I thought I surely wouldn’t finish it all.
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Morse Farm’s maple creemee’s are also worth the drive. You can even get them with ‘jimmies’ of granulated maple sugar–talk about overkill! My daughter has her chocolate creemee with the maple sugar. I like mine plain maple. Soooooo good. And a beautiful view to go with it.
Shelburne Country Store is my Chitt County maple creemee pick, hands-down.