Working with Ronnybrook, he created a premium ice cream mix that would be proprietary to Big Gay Ice Cream. There will be both chocolate and vanilla mixes, as well as a neutral mix that can be used to create flavors. Experimentation is a perpetual process at the well-oufitted basement lab in the West Village location, where I spoke with Quint – who was in his mad-scientist mode – recently. “I wish I understood all the chemistry better,” Quint laments. “Ginger is particularly hard to work with, if you get it strong enough, it curdles the ice cream.” I asked about the little greasy flecks you sometimes find in soft serve. “Thats the butterfat coming out of the mix,” he said, shaking his head.