Meet the Owners!
Founded in 2021, Ice Cream Parlour offers the most creamy, decadent desserts in New York City.
Amy Douhane
Amy arrived in New York in the 1970s. A trip to Lancaster, Pennsylvania presented him with a great opportunity; the Brunswick Hotel offered him the position as head chef. It was an opportunity that Backhaus could not pass up. He later moved around the country to places such as Detroit, St. Louis, and Florida, where he held head chef positions, but his ties to Lancaster held true and he returned in the late 1970's. From then until the early 1980s, Backhaus held the position of head chef at the Lancaster Host Resort. It seemed that Lancaster would be his final working place.
Barry Stein
Barry started her culinary career working for restauranteur, John Minnillo at the famed Ninth Street Grill in The Galleria in the early 90’s. Chef Karen Small, Alice Waters’ Cleveland counterpart, ran the kitchen and was perfecting a “Farm to Table” philosophy long before it became mainstream. Working her way from busser to bar manager over the course of 8 years, Bridget enjoyed and excelled at all front of the house operations, but was always trying to see what she could learn from the back of the house.
Fun Facts!
- It takes about 50 licks to finish a single-scoop ice cream cone
- The perfect temperature for scooping ice cream is between 6° & 10°F
- "Brain freeze” occurs when ice cream touches the roof of your mouth
- 1 in 10 people admit to licking the bowl clean after eating ice cream