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<\/p>\nWhen the storefront in between\u00a0Rock Massa’s\u00a03 Sons Delicatessen and\u00a03 Sons Pizza Kitchen\u00a0in a modest Kings Park shopping center became available last year, there was no\u00a0question that it would be subsumed into the growing 3 Sons empire. <\/p>\n
Rock indeed has three sons, but only the youngest, Frank, who also manages the pizzeria, is involved in the businesses. \u00a0He\u2019s joined at the ice cream shop by Tom Green, who manages the deli. “It\u2019s the perfect complement to our other businesses,” he said.\u00a0\u00a0<\/p>\n
“We already had breakfast and lunch covered,” Green said. “Dessert seemed like a natural.”<\/p>\n
Rock wanted to create a space that welcomed the community\u00a0and he succeeded, with a spiffy-retro blue-and-white decor and seating for 16. The shop had a soft opening this winter but\u00a0now\u00a0the hours have expanded to serve every day starting at noon.<\/p>\n
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From left, Tom Green, Rock Massa and his son Frank Massa at 3 Sons Ice Cream in Kings Park. Credit: Newsday\/Erica Marcus<\/p>\n
There was no question that the ice cream 3 Sons sold would be made on the premises. Frank took charge of that, he said, taking courses, shadowing other ice cream makers but, mostly, “watching videos online, messing up, trying again, getting it right.”\u00a0<\/p>\n
He\u2019s developed into an accomplished craftsman whose goal is consistency. “First, every bite needs to be the same,” he said. “You can\u2019t have lots of inclusions [industry-speak for mix-ins] in one part of the tub and then no chips in another. Second, this week\u2019s Cookie Monster needs to be the same next week, next year.”<\/p>\n
He doesn\u2019t skimp on ingredients: Real coffee for the coffee ice cream, Bordeaux cherries for the black cherry, Dutch process cocoa for the chocolate, dark chocolate Barry Callebaut chunks wherever chips are called for. There are always around 35 flavors on offer (including dairy free and no sugar added) plus soft-serve chocolate and vanilla; cups and cones range from $4.17\u00a0to $13.02 (waffle cones, naked or dipped, are $2.60 more).\u00a0<\/p>\n
There\u2019s not a lot of demand for sundaes ($10.42 to $14.48), Frank \u00a0said, “because our flavors are already so extravagant.” But they do sell a lot of shakes ($5.73 to $12.50), which come with extra-wide straws to accommodate all the inclusions. Custom cakes are also available.<\/p>\n