Two Sisters and One Life Changing Wedding Gift
Q&A with Meredith Kong
Co-Owner of Lick Ice Cream in Indianapolis, Indiana
What is Lick all about?
We make a traditional custard-based ice cream using real food, meaning we don’t put anything in our ice cream that isn’t easily pronounced. We use lots of local and organic ingredients, and also lots of booze. Our most popular flavors almost always contain booze, but we also use Gorgonzola cheese, rosewater, herbs, tea, and even charcoal.
What is your earliest ice cream memory?
My grandfather was a huge ice cream fan—one time when we were visiting him, my sister Kelly, who’s my business partner, woke up early in the morning and caught my grandpa eating ice cream. When my grandmother woke up, she asked our grandpa what he wanted for breakfast, but before he could answer, my sister totally ratted him out and said, “Papa already had ice cream for breakfast.” He was so mad at her for telling on him!
What is your brand’s most popular flavor?
It’s probably a tie between our Gingersnap Lemon Curd and our Cedar & Whiskey.
What is your favorite flavor?
My favorite is our Coffee Chip and Kelly’s is our Earl Grey Peppermint.
What is the most unique flavor you ever offered?
Our Cedar & Whiskey and our Gorgonzola Candied Pecan both sound crazy, but are actually so good.
Is there a flavor you loved but that didn’t find an audience?
Toasted Black Sesame. It was so tasty, but the color was reminiscent of concrete, so most people couldn’t get on board.
What inspires you and why?
We love to be inspired by savory foods. Cocktails are another source of inspiration for us, because booze.
How did you get into the ice cream business?
I got an ice cream maker for my wedding and immediately fell in love with making crazy flavors. Within a year, I taught my sister how to make custard, and we started selling it at farmers' markets.
What is the secret to scooping ice cream?
Temperature. It’s so important to make sure the ice cream isn’t too cold, otherwise it’ll be impossible to scoop.
Cup or cone?
Waffle cone, but only if it’s made from scratch.
What is your topping of choice?
I love a good Magic Shell. You can make the most delicious version out of dark chocolate and coconut oil!
Best advice for those who want to get into the ice cream biz?
Get the health department involved in the very first steps and document everything. Regulations change so often, which can be frustrating, but having emails from your inspector to look back on and review is a huge help.
Any industry mentor or person who inspires you?
Jeni Britton Bauer from Jeni’s Splendid Ice Creams.
Any advice for making ice cream at home?
Learn how to temper eggs. It makes such a creamy ice cream!
Love all things Indy? Don't miss Issue No. 9 and our interview with Indy restaurant legend Martha Hoover.
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