Hay Rosie Craft Ice Cream Co. Opens in Carroll Gardens

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The double-fudge brownie with black-currant-raspberry chocolate snap.
The double-fudge brownie with black-currant-raspberry chocolate snap. Photo: Cassandra Rose Tannenbaum/New York Magazine

After working for a craft brewery in California, Stef Ferrari was poised to open her own in Brooklyn. Instead, she gravitated to ice cream but retained her original business model: build a manufacturing plant and open it on weekends as a tasting room. Ferrari graduated from her home Cuisinart to a tabletop commercial batch freezer, then enrolled in Penn State’s ice-cream program. At Hay Rosie, she makes her bases from scratch—a relative rarity—as well as all her mix-ins and toppings. Of special note are her Barnburners, hot ice-cream sandwiches made from “shells” that are stuffed with ice cream and toppings and pressed to heat and seal (pictured).

The double-fudge brownie with black-currant-raspberry chocolate snap.
The double-fudge brownie with black-currant-raspberry chocolate snap. Photo: Cassandra Rose Tannenbaum/New York Magazine

Hay Rosie Craft Ice Cream Co., 204 Sackett St., nr. Henry St., Carroll Gardens; 347-987-4983

*This article appears in the June 2, 2014 issue of New York Magazine.