As the summer temperature heats up, people are heading out to cool off, whether it be taking a dip in the pool or eating some old-fashioned, hand-dipped ice cream.

And even though the economy may be down, local ice cream shop owners and managers are hoping to top last season’s numbers.

Read on to get the scoop on what the locally owned places have to offer, how they have changed over the years and what’s coming in the future.



BERRY TWIST

FLOYDS KNOBS — In full swing of their ninth season of ownership, Lisa Kaelin, co-owner of Berry Twist, was a little fearful of how the backlash from Wall Street would affect her family’s ice cream parlor off Scottsville Road.

“We thought with this economy it would affect us, but we are doing better than last year,” Kaelin said. “In this economy, I think people aren’t taking the huge vacations, but they are still treating their families.”

The shop — which opened in 1978 and is under its second ownership — specializes in homemade sherbet in flavors that rotate almost daily, arctic swirls and more. Berry Twist also serves food items, like chili dogs, nachos and barbecue.

“Not a whole lot has changed over the years,” Kaelin said. “We tried not to change anything. We just added a few items to our list [such as arctic swirls].”

She said that’s part of what keeps Berry Twist doing so well, after so many years.

“I think we have a great product and we have a great fan base. We also have very loyal customers,” Kaelin said. “We have a lot of quality and quantity for what we charge. Families can still go there and feed their families a good treat on a budget.”

As for the future, Kaelin said people can count on Berry Twist keeping with tradition, saying no changes are planned.

“We want to keep what people know and like,” she said.



MOM AND POP’S CONE CORNER

NEW ALBANY — Whether it’s “Bust Your Britches,” “Everything but the Kitchen Sink” or “Don’t Throw the Baby Out with the Bath Water,” Mom and Pop’s Cone Corner offers all the sweet treats. But its creative menu also is part of the attraction, according to owner Bob Hornung.

The first is a type of banana split with a caramel cake in the center, and the last is a large banana split that spans about 18 inches long.

“Some brave souls eat the whole thing,” Hornung said of the treat. “Other times, you see two people share it.”

Hornung said his shop is not on a busy road, doesn’t have a drive-thru and features park benches — which are all attractions to those who visit.

“It’s not fast food because we do everything from scratch,” he said. “It’s just a different type of operation ... It’s a different approach. I guess that’s what sort of sets us apart.”

Mom and Pop’s, which opened in 1986, also serves a variety of food, like burgers and all different kinds of hot dogs.

Hornung said he can see some of the change in his business, caused from having a wet spring and a slow economy.

“Ice cream and other things like that are things people do when they are walking around with money in their pockets,” Hornung said, adding that people still come, just not as often as before. “I know the economy has affected me.”

He said he gets people coming back because of the variety of options, with more than 100 different ice cream offerings and the quality of ingredients he uses. He said he tries to be consistent while adjusting to the times, such as by offering more menu options.

As for what’s next, Hornung said he will keep with tradition and what works.



POLLY’S FREEZE

GEORGETOWN — Turning the classic banana split upside down in a cup is one of Polly’s Freeze’s specialties, but what keeps the store going strong for more than 50 years is more than its menu, according to manager Penny Bodner.

“I think we have good customer service and we try to provide the customer with good quality and good prices,” said Bodner, who has worked for Polly’s for 30 years.

However, the season got off to a slow start.

“It was a wet spring, so that kind of hurt a little bit,” Bodner said. “But honestly, looking at the figures, we’re pretty up to par to last year. It’s going strong now.”

To keep it strong, the plans for the future are to keep doing what the store’s been doing.

“I think that as long as we stay the traditional Polly’s Freeze, we will continue with our clients and customers here,” Bodner said. “We do hope to add more parking in the future.”

That means Polly’s Freeze is going to stick to its vast menu that includes quarter-pound burgers, fish and chicken nuggets in addition to frozen treats, such as various flavors of soft serve ice cream, sherbet and shakes.

Bodner said people can enjoy their treats sitting at tables under the trees.

“I think the environment is slow-paced,” she said. “It’s not rushed here. It’s kind of nice and quiet.”

During her time working for the ice cream parlor, one of her favorite things is the repeat business.

“I’ve seen kids that come here when they were kids and now they are adults, bringing their own children with them,” she said.



ZESTO

NEW ALBANY — At Zesto, owner Jim Young said he feels creating ice cream is like an art form.

“Our specialty is hand-dip,” said Young, whose parents opened the first Zesto. “We make our own hand-dip and milkshakes and chili dogs. That’s kind of what we’re known for.”

Zesto also makes its own waffle cones and cookies.

“We just don’t sacrifice any of the quality and we hire only smiling, friendly faces,” he said. “It’s kind of like a family and we treat our customers like a family, which I guess is unusual in this day and age.”

Many things have changed since the store opened 58 years ago.

“We went from one store to three, 10 employees to 55 and we have put drive-thrus in all three of our stores,” Young said. “But, basically a lot of things haven’t changed. We know what works and we just keep to that model.”

The other stores include one in Clarksville and a Chillers in Sellersburg, which Young said he hopes to start franchising next year.

“It feels good,” Young said of making it so many years. “We basically get to see our customers grow up.”

The shops offer more than ice cream treats. It also offers food, including a quarter-pound, foot-long hot dog, which with condiments, pushes the scale to about a half pound, Young said.

As for the future, Young said he will probably just keep with what works.