Jerry Sullivan knows cold.
He grew up in International Falls, Minn., known for its bone-chilling temperatures, and spent years in North Dakota.
And by living in Tucson, Sullivan also knows hot.
So it makes sense that Sullivan, with his wife, Kathy, owns Swenson's Ice Cream Parlor. The Sullivans have dished up frosty concoctions to overheated Tucsonans for 20 years in the same location, a strip mall at the northeast corner of North Oracle Road and Orange Grove. The store opens daily at 11 a.m. and closes at 10 p.m. Sundays through Thursdays and 11 p.m. Fridays and Saturdays.
And while Swenson's is busy year-round, Sullivan said business does spike in the summer, especially when it stays hot at night.
Sullivan makes most of the parlor's ice cream, building on a pre-made base and coming up with new flavors. The parlor also serves sugar-free and lower-fat ice cream and frozen yogurt.
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How did you learn to make ice cream? When the Sullivans bought the Swenson's franchise, he attended "Sundae School" and learned the art of creating dairy deliciousness. "Over the years we've just made things on our own."
How does inspiration strike? "I just decide." Sometimes it's seasonal, like peach in late July and into August. "It just depends on what goes through my mind.
"Sometimes ideas just hit you about what sounds good," he said. About a year ago, the Sullivans brought out Bordeaux cherry amaretto flake, a combination of cherries, amaretto and chocolate shavings. They'd used Bordeaux cherries for years, but sometimes "you just decide to put a new twist on it."
What are some of the favorites? Birthday cake batter is popular, he said. The Sullivans fold cake mix into the ice cream base. "Cake and ice cream mixed together — that's what it tastes like."
Any misses? "There was one I thought would be real good. I thought a malted-mocha-type flavor would be good, with coffee chocolate ice cream with malt flavor. We have a frosted chocolate malt flavor, but this mocha thing did not go over."
Also surprising were lukewarm receptions to apple flavors during the fall and oatmeal raisin cookie.
"That's always bothered me because it's really good and I just can't convince people it's as good as I say it is."
So what's your deep, dark ice cream secret? Sullivan said he learned his love of ice cream early, when his mother sent him to the store for a pint of ice cream.
It grew from there and he married a woman, Kathy, who also loves ice cream and they've raised three kids who — not surprisingly — love ice cream.
"We'd buy a half-gallon and not even bother to get dishes out. We'd just use spoons, standing at the kitchen counter. I can't ever get tired of ice cream. I eat it on a daily basis."
Chef du Jour
Pima Colada
Sundae
u Put 2 scoops of vanilla ice cream in a dish
u Stir 3 ounces of crushed pineapple and 1 tablespoon of shredded coconut
u 1 shot of rum (this is not served at the Swenson's Ice Cream Parlor)
u Pour mixture over ice cream
u Add whipped cream to your liking