Inside Dominique Ansel Kitchen’s Soft Serve Ice Cream Window; Opening this Friday June 5th

Over the weekend The Braiser took a peek inside Dominique Ansel Kitchen‘s white-tiled streetfront ice cream window, currently decorated with cookbooks from favorite chefs like Daniel Boulud and Ludo Lefebvre.

The afternoons-only window is due to open this Friday, June 5th, beneath the cafe’s indoor stadium seating, where Ansel tells us he’ll be offering Burata and Gianduja soft serve ice cream and twists, made from fresh milk, and served in buttery, honey-touched house-made cones. “One will always be more experimental, more fun for adults, one more for kids,” Ansel says.

Asian flavors currently appear on Ansel’s NYC menus, like these Matcha biegnets.

Ansel also says ice cream will be on the menu at the Tokyo outpost of his SoHo Dominique Ansel Bakery, opening on June 20th. There, he says, 20-30% of the menu will be inspired by Japanese ingredients like red bean paste, which Ansel finds sweet but heavy, and Hokkaido milk.”Hokkaido is the prefecture in Japan famous for its dairy and milk, so we’re currently working on a Hokkaido milk ice cream,” Ansel says. “The Japanese like subtle flavors, they like purity, like with sushi. Simplicity, taste, and quality, that’s the focus.”

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