Mark Mallan came up with 800 flavors for Glacier Homemade Ice Cream, the Boulder-based business he started in 2001. He uses local ingredients when possible, and often collaborates with professional chefs. Nederland-based Back Country Pizza’s request for a singular dessert resulted in Glacier’s most singular flavor. Claire Martin, The Denver Post
Q: Just how did you come up with the Frozen Dead Guy flavor?
A: Back Country Pizza’s chef wanted a specialty dessert for the Frozen Dead Guy Days festival. So we came up with a blue moon base. It’s a fruity flavor, almost like blueberry. Then we added ground Oreo cookies, like dirt, and sour gummy worms.
Q: And how does that flavor do in your stores?
A: When we make it, it sells out. It’s been a while since we’ve made it. Usually we made it for the festival, and I sold it one time at the store. People remember it.
Q: How could anyone possibly forget it?
A: Yeah. It was one of a couple of things we got national press for. We also make a flavor, the Big Lebowski, after the movie. It’s basically a white Russian — Kahlua, vodka and cream. Someone at “The Big Lebowski” fan site happened to find out about it. Local people who belonged to the fan club ordered it by the pint. It’s a big seller at our Hill store.
Q: Have you ever made squid ink ice cream? Or shrimp ice cream? Those are popular in Asia.
A: My opinion on oddball flavors is that I do not believe in combining food products with ice cream unless it makes sense. We once made cream cheese and lox ice cream for a Jewish festival. I like to make ice cream complementary to food. We make a wasabi ice cream. We make a creme fraiche ice cream for Zolo Grill in Boulder, and we did a special evening with Restaurant 4580 in Boulder where we did a strawberry balsamic vinegar ice cream to go with a split pea soup. We had five different ice creams and sorbets for each course of the meal.
Q: Which is more unusual: cream cheese and lox ice cream, or Frozen Dead Guy?
A: Well, Frozen Dead Guy is the oddest, just because of the concept. You might think lox and cream cheese is weird, but it’s cool, and I think it tastes good too.
Q: What’s your favorite flavor?
A: My favorite gelato is Chocolate Mousse; sorbet, Valrhona Chocolate; and my favorite ice cream is The Ultimate Chocolate. I guess you can see the chocolate theme there. In the winter, I usually top it with our homemade hot fudge.
Q: What do you do to avoid looking like a triple-scoop ice cream cone? Do you have a high metabolism?
A: Actually, I am a heavy weightlifter, and hike and bike in Boulder. The good thing about quality ice cream and gelato is that you feel satisfied after eating a moderate amount.
