Eating

Timothy's

2974 Fairfield Ave.
Bridgeport, CT
(203) 366-7496

As you walk into the 26-year-old Timothy's, your first question is going to be: "Do they still use these old machines in the window?" And the answer is, as of only six years ago, no. Owner Timothy Larkin explained that they got a new machine, a horizontal batch freezer, which creates a "slightly smoother" ice cream, at a gentle pace of four gallons per batch. They make a French ice cream, which has an egg yolk requirement. As a rule of thumb, he says "the better the ice cream, the lower the sweetner and the higher the fat content." But that doesn't mean you can't enjoy a little bit, or maybe one of their smooth sorbets. "What we sell has always been made the day of, or the day before," Larkin says. Timothy's has the seven standard flavors and five or six others that often change, including the occasional caramel crunch, peach, cantaloupe, blueberry, Black Rock, pumpkin and malted flavors. You'll also find sherbets (sorbet with cream), shakes, malts, ice cream cakes and pies and hand-scooped ice cream sandwiches. Larkin has had his shop mentioned on "Good Morning America," in gourmet magazines and the I-95 Guide, and he says he'll never compromise his product. "The formula is simple," he says. "Make a very good product and sell it at a fair price."