(photo courtesy of Créme Crémaillére)

Crème Cremaillere ice cream has been served for more than 20 years in La Cremaillere Restaurant. In 1998, it came to market so it could be savored in one’s own home. Using only the freshest ingredients, the entire line is prepared under the direction of Robert and Bobbie Meyzen in their restaurant in upstate New York.

According to the New York Times, "By definition, French ice cream has a custard base rich with egg yolks. And the velvety Créme Crémaillére ice creams, made by La Crémaillére restaurant in Banksville, N.Y., is as French as you can get."

“This project has been 20 years in the making,” says La Cremaillere Restaurant Proprietor Robert Meyzen. “We have perfected these recipes over time...we don’t rush anything. We want Crème Cremaillere Ice Cream to earn the same reputation for quality and excellence that the restaurant has.”

La Cremaillere Restaurant is a charming French Country Restaurant, nestled in a 1750 white clapboard farmhouse called the "Widow Brush House" in Westchester County. The romantic, historic and venerable restaurant, with its award-winning wine cellar and it's highly reputed cuisine, has been delighting a local and cosmopolitan clientele for five decades. Its exceptional cuisine is referred to as the “crème de la crème” of contemporary French fare by the prestigious Zagat Survey. To make reservations for some classically sumptuous dining at La Cremaillere Restaurant, call 914-234-9647.