Heifer and the Hen in Boulder, CO

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Chef Ian Clark of Heifer and the Hen | Photo Credit: Ruben Karel

I can’t help but swing my feet when perched upon the aptly named “Float Bar” at Heifer and the Hen. The organic creamery is the newest venture of Chef Ian Clark who opened restaurant BRU Handbuilt Ales & Eats (located next door) 3 years ago. Noted as an “Ice Cream Artist” on the creamery’s website, that is simply just one of the many hats that Clark wears, in addition to: brewer, chef, gardener, beekeeper and modern-day MacGyver—which, after witnessing his handiwork in both BRU and Heifer and Hen, I’d have to agree.

Carried from sister restaurant BRU, “handbuilt” is truly a value taken to heart as Clark tells me that much of the interior was built by him, “Growing up my dad always put us to work, fixing the roof and whatever else needed to be done.” Hand-poured concrete countertops, beetle kill pine wood bars and the wall covered in white subway tiles were all Clark’s doing. The playful colored vases, clever art piece (consisting of colored pencils), and whimsical Float Bar (though built by him), however, were the clever brainchildren of his wife, Bryce Clark of Hatch and Egg Strategy. “There’s something about sitting in a swing at the bar with your ice cream or soda,” Clark says.

Colored animal busts representing the creamery’s namesake, complete with bright paper flowers add a childlike whimsy. | Photo Credit: Ruben Karel
Colored pencils were meticulously arranged by Clark’s wife, Bryce, to create an eye-catching pop of color. | Photo Credit: Ruben Karel
Over-sized Edison-style bulbs add flair to the space. | Photo Credit: Ruben Karel
The “float bar” at Heifer and the Hen lets guests swing while they enjoy a shake or cone. | Photo Credit: Ruben Karel
Colored vases sit atop beetle-kill pine, seen in the striking blue veins of the wood. | Photo Credit: Ruben Karel

And I know what he means, because few things in life make you feel lighter from the daily grind than swinging your feet several inches from the ground. These whimsical touches scattered throughout Heifer and the Hen are a nostalgic nod to childhood. And at that moment I couldn’t be happier that Clark suggested we conduct most of the interview a foot or two from the ground.

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Photo Credit: Ruben Karel

“Ice cream is pure happiness.”

Fondly remembering the local dairy and ice cream shops in his native Gorham, Maine, Clark has a self-proclaimed “obsession” with the sweet treat. I could only imagine the “obsession” growing when Clark attended culinary school in Vermont, close to the original Ben & Jerry’s facility. “People are in a great mood when they come to get ice cream,” Clark says, “and when they leave, they’re in a great mood because they have their ice cream. It’s a really rewarding experience.”

Not a stranger to eating or making the popular dessert, the chef often experimented with small batch flavor combinations during his tenure at Centro and now at BRU. When asked if any concoctions just didn’t make the cut he merely chuckled, indicating that he’ll never shy away from creating new and unusual pairings.

In addition to rotating flavors throughout the year, Clark intends to keep a few favorites on as regular staples. For example, when Ben & Jerry’s retired the cult classic “White Russian,” Clark knew his favorite flavor had to be featured, “Our White Russian is really an homage to the original,” he says. And like the original, all of Clark’s ice cream is made with a custard-style base found in many ice cream shops in the Northeastern United States, which results in a creamier, more luscious scoop. His idols would be proud—it’s delicious.

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Photo Credit: Ruben Karel
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Photo Credit: Ruben Karel

But opening up a new ice cream shop doesn’t come without its share of surprises, even for industry veterans like Clark. Sourcing enough organic dairy from his purveyors has been challenging, as is finding a wide selection equipment, “Usually in the restaurant you can find a large selection of high-quality, used equipment, but for an ice cream shop, that’s just not the case,” Clark says, “There isn’t as much out there, and you need something that’s going to last because the ice cream is the centerpiece of it all.” Clark’s open kitchen features ice cream makers, a blast freezer, and plenty of tasting spoons, scoops and other supplies.

Clark was also surprised about the need to create what he calls a great 2-minute experience, “As a chef in the restaurant, you consider every aspect of that diner’s experience. From the lighting, to the style of glasses, the plating of the food…everything during that one, to one and a half hour meal,” Clark says. “But here, customers come for an ice cream cone and that’s it. With many people taking their food to go, we wanted to create the best experience possible in a short amount of time.” Between the delicious offerings, thoughtful design touches and the fully open kitchen for both children and adults alike to watch wide-eyed as the ice cream is made…yes, I’d say Clark has done just that, and then some.

Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel
Photo Credit: Ruben Karel

Visit Heifer and Hen at their location in East Boulder, at 5290 Arapahoe, Unit H. Open daily from 12pm – 9pm, go in for a scoop (or two) and be sure to have a taste of their Burnt Honey or Mint-Basil Bitter Chocolate!

About Natalie Fauble

Natalie Fauble is the Online Marketing Manager - Content & SEO for Tundra Restaurant Supply. As a digital marketer with a passion for the restaurant industry, Natalie helps companies shape their brand through thoughtful, fun and innovative content strategies. When she isn't blogging for Tundra Restaurant Supply you can find her in her vegetable garden or in the kitchen whipping up one of her favorite dishes.

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One comment

  1. It is so fun to come up with crazy ice cream flavors. We have someone in Austin, Texas who does something like this and its always our favorite place to visit.

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