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NEIGHBORHOOD: Mobile, Soho

In New York City, you know a good product when it's being sold from a truck. Vendors like The Mudd Truck, Dessert Truck, Mr. Softee, and Van Leeuwuen can't be restricted to one location. They have to spread the joy, like Santa.
Ben Van Leeuwen is the real deal; he didn't conjure up a phony name to make his ice cream sound gourmet (ie. Haagan Dazs). No siree, Van Leeuwen sounds fancy (or at least very German) all on its own. According to their mission statement, Van Leeuwen "set out to make the best ice cream possible." The Young and Hungry is a fan of these kind of superlative goals. (We set out to be the best food blog ever.) To accomplish said goal, Van Leeuwen created a custard base that is simply derived from three primary sources: cow, cane sugar, and chickens...
Their ice cream is made from hormone-free milk, cane sugar, and fresh, untampered eggs. Van Leeuwen's dedication to high-quality ingredients pays off in the form of delicious flavor varieties like Giandujia, Red Currant, and Peppermint and Chip. Additionally, Van Leeuwen uses cups, napkins, spoons, and straws which are made from recyclable, sugar-cane husk fibers. So not only does Van Leewen care about your body, but the Earth, too.
Seth met Ben's wife, Laura, who runs the company with Ben and his brother Peter, on a Saturday afternoon at Whole Foods, where Van Leeuwen pints have been stocked for the past four months. You can also purchase a cone from one of the three ice-cream mobiles-- one is located at Green and Prince, another at Broadway and 75th, and a third just roams.

Posted in FOOD on April 2, 2009 12:00pm by Jena Steinbach | 5 comments
Comments
That's way more clever than I was expetcnig. Thanks!
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Thank you webmaster for such a meaningful blog post. I am impressed with your view on The Young and Hungry » Van Leeuwen Artisan Ice Cream.
rd10i6 I truly appreciate this article post.Much thanks again. Fantastic.
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We are young (early 20's) and hungry (for knowledge! music! art! food!) friends living on (or in areas which border) Manhattan. We moved to the city seeking higher education, and an alternative to frat parties and gin buckets. We prefer a bottle of Chianti to a keg, lunches at City Bakery to a dining hall, Joe's to Starbucks, Frankie's Amatriciana to Batali's. Our uniting factor is our love for food. For detailed, personal information, keep reading.
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HHIS I souhld have thought of that!