Our Story
Born from a love of crème anglaise
The beginning
It started when August Escoffier, while Chef at the Savoy Hotel in London during the 1890s, created crème anglaise as a simplification of an existing French recipe for crème française. In our small kitchen in Leonidas Lincoln Park Chicago a pastry chef obsessed with the perfect crème anglaise decided to turn that silky custard into something frozen, something extraordinary. Not just ice cream — a craft.
Every scoop of La Glace begins with eggs, culinary cream, and a patience that can't be rushed. We cook our custard base to exactly 82°C — the precise temperature where silk meets richness. Then we let it age to allow the flavors immerse with the custard for 24 hours.
Escoffier's kitchen at the Savoy Hotel, London — 1890s
The craft
We churn in 12-liter batches — small enough to taste, adjust, and perfect. Our Madagascar vanilla is hand-split and made into a paste. Our chocolate is Callebaut, tempered and folded into custard at exactly the right moment.
No stabilizers. No artificial flavors. No shortcuts. Just time, temperature, and obsessive attention to detail. The result is ice cream with a density and creaminess you can feel the moment it touches your tongue.
No Stabilizers
Pure ingredients, nothing artificial. Ever.
Small Batch
20 liters at a time for maximum quality.
Sustainable
Sourced from family farms committed to the land.
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