When you hear the word "craft" these days, what immediately comes to mind? Craft beer? Craft bourbon? Here in Lexington, we've got a new craft movement on our hands in the form of everyone's favorite treat - ice cream! Renee and I are huge (read: HUGE) fans of ice cream, so when the opportunity to talk to Crank and Boom's Toa and Mike Green arose we were super stoked! Crank and Boom has been a favorite of mine since the original location opened in the Distillery District, and when I introduced this unique twist on a timeless classic to Renee, she instantly fell in love! We've been loyal customers for a few years now, and we're still finding new stuff to try every time we stop in for a scoop (or two)! With the opening of the Summit at Fritz Farm this past year (and the subsequent opening of The Barn food hall) came a second location for Crank and Boom, which leads us into the fourth installment of our review of The Barn! 

Toa and Mike Green, owners of Crank and Boom, were kind enough to sit down and talk with us a couple of weeks ago about how the popular ice cream business got its start, as well as what we can expect to see from them in the future. The couple met back in 2004 while volunteering with Habitat for Humanity, where they were participating in relief work following the tsunami that devastated several countries in the Indian Ocean. Toa had grown up working in her parents' Thai restaurant, Thai Smile in Frankfort, and after they were married, she and Mike decided to open their own Thai restaurant in Lexington called Thai Orchid Cafe. While serving up some delicious Thai cuisine, the couple thought it would be fun to try their hand at making Thai ice cream. They bought a small ice cream maker from Amazon and set out to make their first test batch of ice cream, using coconut milk and some fresh strawberries from the farmer's market, and the results were pretty amazing! After that first batch they started experimenting with all sorts of different flavors, and soon people were coming into the Thai restaurant for ice cream more often than they were for the food itself! Once Toa and Mike realized they had something special with their ice cream, they decided to start a side business where they sold the ice cream during the summer at different events around Lexington. The first place at which they set up their ice cream tent was during an installment of Thursday Night Live in downtown Lexington in 2013, and that same summer they started setting up at different local festivals, including the Woodland Arts Fair and the Crave Lexington festival at Masterson Station Park. The ice cream business became a cult following of sorts, and as their popularity increased, so did the number of inquiries about where customers could find a brick-and-mortar location to satisfy their sweet tooth. This led to the opening of Crank and Boom's first physical location in the Distillery District on Manchester Street in the downtown Lexington area. Not long after this first shop opened, the Greens were approached by the developers of the Summit at Fritz Farm, who were planning to open Kentucky's first food hall inside the new upscale shopping. Cut to September of 2017, when The Barn food hall opened its doors; it includes a ramen shop, grass-fed meats, seafood, Greek cuisine, a whiskey bar, and of course - Crank and Boom ice cream. 

The Greens really put a lot of thought into all aspects of their ice cream business, from the name of the shop to the flavors of the ice cream. There are two meanings behind the name; a literal meaning, as well as a sentimental meaning. Let's take a look at the two words - "crank" refers to the old-fashioned way of making ice cream, and "boom" refers to the explosion of flavor in each batch. The other meaning behind the name - the sentimental one - is lesser known, as it is the fusion of the nicknames of two of Toa and Mike's close friends! As for the different flavors, they've developed some bold ideas that have really taken off; for example, their best-selling bourbon and honey flavor (made using Buffalo Trace bourbon and local honey) was actually commissioned by none other than Ouita Michel, one of our favorite local chefs!  Another popular flavor (and my personal favorite) is blackberry and buttermilk, which has developed a cult following amongst locals here in Lexington. They have these two flavors as well as several others year-round, plus several seasonal flavors that vary at different times of the year. At the moment, their seasonal flavors include white chocolate peppermint, raspberry love, Irish cream dream, brown butter rum, red velvet cheesecake, and chocolate hazelnut. All of the ice cream is made using fresh, local ingredients, including dairy products from JD Country Milk in Russellville, coffee from Nate's Coffee here in town, and stout beer for the coffee stout flavor from Ethereal Brewing (who just so happens to be their next-door neighbor on Manchester Street).

Besides having stand-alone flavors, Crank and Boom also serves sundaes, as well as coffee, espresso drinks, mixed drinks and floats (both alcoholic and non-alcoholic). They also employ two pastry chefs (or food artists, as Toa likes to call them) who create other sweet treats besides ice cream. These treats include marshmallows, caramels, cake pops, Rice Krispie treats, peanut brittle, and other seasonal goodies. Last but not least, you can't forget about the sauces; these are made in-house using mostly local ingredients, and the chocolate sauce is made using very high-quality Belgian chocolate! We got to try a couple of different flavors while we were here; Renee had the red velvet cheesecake in a waffle cone, while I had the strawberry balsamic sundae. If you're a fan of red velvet anything, I would suggest you get over to one of their two locations soon and check it out because you're going to love it! Plus that sundae...oh my goodness; you wouldn't think that a balsamic glaze would mix well with ice cream, but when you get a bite of it with the strawberry sauce the flavor combination kind of just blows your mind a little bit! I'm completely obsessed with it at the moment; that sundae and the blackberry and buttermilk keep me coming back time and time again. 

Going back to their volunteering roots, Toa and Mike make sure that Crank and Boom is as involved in the community as possible. As well as working with Habitat for Humanity, Crank and Boom helps sponsor several charitable events here in Lexington. This April, they will be a sponsor for the Lexington Children's Theater's annual Celebrity Curtain Call, where patrons can sample food and drinks from local vendors and see a show performed by local celebrities! Crank and Boom's own Toa Green will also be a part of the cast this year, so go check it out! Crank and Boom also host a kids' art day, where they invite underprivileged children to come out and participate in free art classes. Not only do the kids get to work with mentors from the community, they also get to enjoy free ice cream - you can't be that! They also work with the Seedleaf organization, which helps grow community gardens here in town, as well as Nourish Your Neighborhood, which works with local restaurants to donate gift certificates to families in need. This aspect of the Crank and Boom business really embodies what the developers of The Barn were trying to create; a group of local restaurants who do what they can to give back to the community, as well as create an environment that brings people together instead of sparking competition. This ethos, along with all the wonderful food and drinks, is what keeps us here at Bluegrass Bourbon & Eats coming back time after time. There is ample parking on the property of the Summit at Fritz Farm, and you can enjoy Crank and Boom (plus all the other restaurants) daily from 11AM-9PM (11AM-8PM on Sundays). Whether you are closer to the Summit location or the Manchester Street location, you have to check them out if you haven't already done so; it's hands-down the best ice cream out there!