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La Crème de la Crémaillère

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No matter how good the meal at La Crémaillère restaurant in Bedford, New York, guests always leave room for the extraordinary homemade ice creams. Introduced by the first pastry chef in 1961, the ice creams are made according to an old French custard-based recipe. For years, flavors like Crème Brûlée, Café au Lait, and Menthe au Chocolat had customers wishing for a pint to take home. "So we started the Crème Crémaillère ice-cream line," explains Bobbie Meyzen, who runs this extraordinary restaurant with her husband, Robert, "because we really wanted the Crémaillère experience to extend beyond our restaurant."

After almost two years of experimenting, the Meyzens launched six flavors (including their celebrated Vanille Maison, a "knock-your-socks-off vanilla," she says) to be followed by three novelties, Fraises de Bois, Café au Chocolat, and the elegant Chocolat Suzette, which blends bits of orange brittle into a smooth chocolat. The flavors are so striking that it's hard to believe that the Crème comes from a frozen package instead of directly from an ice-cream maker. Cherry Clafoutis, made with Amarena cherries, tastes like delicious cherry pie à la mode, Café au Lait perfectly captures the bittersweet of coffee, Crème Brûlée reminds of its namesake caramel dessert. Whether you're entertaining and cap your meal with a dish of the rich-colored Choco Chocolat, or curling up with a book and a bowl of fruity Fraises des Bois at the end of a long day, Crème Crémaillère is perfection. Available in more than 100 retail locations in New York, New Jersey, and Connecticut. For more information, visit

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