One of the state’s most loved hand crafted ice cream brands, often referred to as ‘ice cream royalty,” has opened a second ice cream parlor after some 40 years in the business.
The Big Dipper Ice Cream, headquartered in Prospect, has opened in Seymour at the former Whittemore Ice Cream. It is now also called The Big Dipper Ice Cream Parlour.
The recent soft opening was booming, despite less than ideal ice cream weather, said owner Harry Rowe, whose dad, Harry Rowe Jr. founded the legendary ice cream store in 1986.
“They really made us feel welcome, like we’ve been here for 30 years,” said Rowe. “A lot of customers came down from Prospect. I got to see a nice blend of faces.”
He said they sold 10 gallons of their signature toasted almond, created by his late dad to taste as close as can be to the popular Good Humor bars. Many of the orders were a nod to his dad’s favorite flavor.
Rowe opened with a business partner, Adam Kielczewski, a good friend and electrician in Prospect with whom he bonded over love of ice cream years ago.
The new business with Big Dipper signage and similarities like granite countertops, has about 40 flavors plus soft serve and eight picnic tables outside. The parlor is housed in a building circa 1700s and Rowe said he appreciates that history.
One of the state’s most loved hand crafted ice cream brands, often referred to as ‘ice cream royalty” has opened a second ice cream parlor after some 40 years in the business. The new one is in Seymour. (Courtesy)
He said the Seymour spot has sold ice cream from about the early 2000s and has had three owners. Rowe has supplied ice cream to them for about three years and they’ve offered to sell it, but he was too busy until Kielczewski was all in,
The Big Dipper handcrafted ice cream is sold all over Connecticut – to Hartford and beyond – as wholesale to other businesses, for retail and through their ice cream truck at big events.
They have a team that folds in the ingredients by hand and it’s so particular, there’s even a special way to fold in chocolate chips.
Big Dipper Ice Cream Parlor is the reason people know where Prospect is, the town’s mayor once said.
Rowe has said he lives, eats and breathes ice cream.
“I love the people and I’ve made so many friendships. I love making the flavors. I love seeing families sit down together.”
For now the new Big Dipper is open 3:30 p.m. Monday through Friday, Saturday and Sunday, noon to 9 p.m. to be increased as the season goes on. The Seymour store is located at 114 South Main St.
Harry Rowe took over with his mother, Barbara Rowe, about 20 years ago after the elder Rowe passed.
Their No. 1 business approach, Rowe said, has been to carry on his dad’s traditions, such as his process for making ice cream and his commitment to fresh and in some cases, brand specific ingredients.
Neither Harry Rowe nor his mom remember why Harry Rowe Jr. decided to go into the ice cream business in 1986 when they first opened.
But the elder Rowe took it seriously, taking a hard-to-get-into ice cream making course at Rutgers University.
Rowe said at Big Dipper they start with a 16 percent milkfat mix from a third generation farm in Vermont. Few ice cream shops in Connecticut start from scratch without a base, as health regulations require a pasteurization process.
Then by hand, their team of ice cream makers add in chocolate chips, cookie dough, dark chocolate, fresh strawberries or other ingredients.
One of the state’s most loved hand crafted ice cream brands, often referred to as ‘ice cream royalty” has opened a second ice cream parlor after some 40 years in the business. The new one is in Seymour. (Courtesy)
Following a several hours long freezing process that includes a freezer at 42 degrees below zero, it’s ready to scoop.
They have 32 flavors, including vegan offerings, offered at once and lots of specialty flavors that rotate on the menu.
Sometimes when customers come up with a flavor, they will make a batch and test it out.
Some interesting flavors include: French toast with cinnamon, graham jam, butternut cashew, Amaretto almond, lemon cheesecake, banana peanut butter, Mississippi mud, and espresso bean.
One of the state’s most loved hand crafted ice cream brands, often referred to as ‘ice cream royalty” has opened a second ice cream parlor after some 40 years in the business. The new one is in Seymour. (Courtesy)
For the famous toasted almond Harry Rowe Jr. used a carefully chosen almond crunch that they still use today.
Big Dipper has been voted best ice cream in the state by several organizations through the years and that’s proudly displayed inside on a wall with thank yous from civic organizations.
Dining and Cooking