August 30, 2025 • 16 mins
People keep saying "summer is over" but we still have a little less than a month. Strickland is open all year around. Neil Liu has a success story of quitting his tech day job to follow his dreams and open ice cream shop. Strickland's Ice Cream in Costa Mesa over by Triangle Square, and they use really cool machines based on 1930's tech they invented back in Ohio. Take a listen!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Right now.
Speaker 2 (00:00):
If you live in Costa Mesa, you may have heard
of this place, and if you haven't, it's definitely a
place you need to know. We're going to continue to
talk ice cream, but now we're going to talk ice
cream about my Strickland ice Cream. Strickland's ice Cream. That's
their website, my Strickland dot com, My Strickland dot com.
And we're gonna bring owner Neil on same first name,
(00:24):
different last name. Is it pronounced lel? That's correct, Neil lel.
I like that. That's a great sounding name. Welcome to
the program.
Speaker 1 (00:36):
Well, thank you, it's happy to be here.
Speaker 2 (00:39):
Yeah, the man so nice. They nearly named you twice,
Neil leel. So tell me. I'm I'm checking things out
right now, looking at the beautiful offerings you have at
Strickland's there in Orange County. Now this you have ice cream,
but you also have frozen custard.
Speaker 1 (01:01):
Correct, we have ice cream. We really do not make
frozen custo that much. The only frozen custer that we
offer is really the chocolate flavor, because chocolate flavor that
came with the eggs already mixed in. So Strickling started
out as an ice cream as a frozen cust shop.
But in the seventies they had started to not making
(01:24):
custor not stop adding eggs into the ice cream because
due to many reasons, people started saying they you know,
they allergic to eggs, they can't have eggs, and you know,
religious reasons can have eggs. So they realized more and
more people are start airing on the negative side of
the eggs, so they decided not to add eggs in
(01:46):
it anymore. However, these ice cream still made from the
same customd machine that Strickland has since nineteen thirty six,
so they still taste like super creamy, soaky, very dense
ice cream taste just like a cust you know.
Speaker 2 (02:01):
We tell yeah, and the custard there is. And I
like to make a lot of ice cream here at
the house. My wife and my son make a ton
of ice cream here. And uh I there's something magical
about the the older equipment that just like you say,
years goes back to the thirties, that just has, you know,
(02:24):
the simplicity of getting it right. You put the right
ratios in and man, it's going to give you the
best ice cream out the other side. Tell us a
little bit about the process of making ice cream. Ice
cream there at Strickland.
Speaker 1 (02:38):
Yeah, Neil, exactly like you said, is very you know,
from a from a you know, Layman's term is very simplistic. Right,
we pour a milk in. Seriously, if you listen and go,
come on, cannot be that simple, right we put, We
pour the milk into the hopper we call it, let
the milk run in and let the machine you know,
do his work. So when the milk goes and these
(02:59):
are really air tight, they are designed they are proprietor
to stripulence. And you have a paddle inside and just
slowly turn right mixing the ice cream. And then and
then you let the we call it the bat freezer
to freeze the ice cream very quickly. And then as
it freezes and it turns and started put you know,
bringing the ice cream into the opening and then start
(03:22):
dumping it out. And what we do is we don't
go into another freezer to freezer. We just go into
what we call more like a holding tank. And then
you know, nice temperatures said so keeps it in there,
so it keeps it very soft, creamy and silky. So
the process is once we start, we just have to
adjust the amount of milk that they're going into the
(03:43):
badch freezer and just let it the machine gut is worked,
let it run and we you know, occasionally we add
different ingredients. For instance, we do we add candies, different
kind of toppings into the ice cream so that we'll
well mix in the barrel and then let it come out.
Speaker 2 (03:59):
Wow. And that you talked about the quick freezing, and
that's important so it doesn't get icy, right, It's got
to remain small.
Speaker 1 (04:05):
Right, right, So the quick trees, I believe there's two
components of it. One, the machine itselves is very very
air tight, there's really not much opening on it. Then
there'll hole in the back would allow the milks to
go through go in. Then second thing is each of
the machine get its own compressors so they don't share it.
And so it's not like, Okay, I got one big compressor,
(04:28):
so I have to take care of all the machines.
So each one get its own, separate, unique, you know,
the individual compressors. So they can get down to really
negative twenty degrees really really fast, and they will stay
you know, they calibrated, they stay at that temperature allow
us to make their ice cream. Do you know, slow
turn and get the right temperature so in the right consistency,
(04:51):
that's when they come out.
Speaker 2 (04:52):
So gosh, and there's nothing like it fresh ice cream
right there. And how many different hoppers and flavor and
the separate equipment that you have.
Speaker 1 (05:05):
We only have four because you know, trying to manage
running four machine simultaneously is a challenge or ready, so
we don't we don't have a lot of machine not
not that we don't have like ten and twenty plus
we make them fresh every day every day. We only
have we offer only four flavors. We always have vanilla
and chocolate because we use those for you know, different
(05:26):
purposes like Sundays and different things we call Arctic Twister,
which is getting into in a minute, and then the
other two flavors and sometimes on weekends we pushed for three.
Is to you know, add the varieties into our offerings.
So in terms of our overall recipe wide, in terms
of flavor recipe wise, we have close to about eighty
(05:48):
different type of ice cream recipes. But we that's why
we have a calendar. The calendar to tell you what
day we're making what flavors, so you can just choose
the day that you want to come in for that
flavor is right, you know, and today, well, these are
the flavors I don't really care for, so I don't
you know. So we have a calendar publisher ahead of
time so people can see what flavors is there that
(06:10):
they're likings and they can come in for it.
Speaker 2 (06:13):
That's great. So you can go to Instagram right at
Stricklands dot oc Stricklands dot oc on Instagram and that
has your your famous calendar there that everybody can check.
It comes out at the beginning.
Speaker 1 (06:28):
Of the month, right yeah, but we're usually trying to
post it at the tall end of the month. I
believe the September calendar is already up. The website is
managed by corporate out of Ohio, so they usually post
all the stores calendar the first day of the month.
But our Instagram, our Facebook Facebook is said strickenly and
(06:49):
off Coast Amesa. Uh, that calendar goes up a lot earlier,
a few days earlier before the end of the month.
Speaker 2 (06:57):
Oh that's great. Right now, we're talking about Strict Gland's
ice Cream in Coasta Mesa. It's over by Triangle Square
there and they have these really cool machines based the
nineteen thirties, and you know, this all goes back to
Ohio and right now we are chatting with the current owner,
(07:18):
Neil Leal, And you have an interesting story.
Speaker 1 (07:22):
Neil.
Speaker 2 (07:22):
You were in tech originally.
Speaker 1 (07:26):
Yeah, I was. I was a corporate person for thirty years,
always in tech, so you know, that's my background. So
I had nothing to do with food at all.
Speaker 2 (07:38):
I love it. You know, I met an engineer this
week who left engineering to work in the hospitality industry
and he is excellent at it. He just he says,
it just hit him that he likes serving and connecting
with people. And you know, well, let I mean, no, schlub,
(08:00):
you are working in tech or engineering and those types
of things, so it just it just came your way,
and you knew it was time to make a change.
Speaker 1 (08:09):
Uh well sort of. I was, you know, in it.
Uh I was. I was a C level executive. I
was a chief they call chief information officer for company.
So my background had always been in tech, but also
related to manufacturing. So I was in aerospace. I was
an automotive and so my last the last job, the
(08:30):
last company that I worked for, we were manufacturing that
are trying to component component for mobile devices. So sort
of a processing if you will, or manufacturing is sort
of in my valuy withy right, So when it comes
to stripling ice streams, you make your ice cream here
every day, so there's a process to go through. There
was a way to you know, engineering and prepare your
(08:53):
recipes and prepare different you know events throughout the day.
So that's sort of fall in line with a manufacturing process,
if you will. Right. So I found that to be
very consistent with what I had been doing sort of
in support of that manufacturing process. But like your other
person that you just mentioned, connecting with the customer, people
(09:17):
coming in, watching you know, customer and especially little kids
that comes in, no matter whether they're upset, be having
a bad day, when they come in, you know, you
just see this smile on their face because they're getting
ice cream. You know. So when you when you when
you see that, it just you know, it's very rewarding. Sometimes.
Speaker 2 (09:36):
Yeah, that is great. And I'm a true believer, like
you were saying that we hover around the same skills
no matter what our job title is. And I find
it fascinating that you go from high tech to nineteen
thirties tech and to see how you know it worked,
how it works so well, and even you talking about
(09:58):
being air sealed and all of those things shows you
that they had it right the first time. I mean
that there was there's some technology that you don't need
to build on because ice cream was even more important
to them. Then they didn't have the amount of distractions
we do now that they had in nineteen thirty. So
(10:19):
the focus had to be right because you if you
had a subpar experience somewhere, you wouldn't make it. You know,
there's not enough noise to cover it. And to take
that tech and use it now at Strickland's is very cool. Again,
my Strickland dot com is it with a plural or
(10:41):
is it just Strickland.
Speaker 1 (10:44):
I think he had a plural because they had multiple
stores in Ohio. That's where they originated from. Akron, Ohio
is the town where Stricklan's family reside. And still I
see it.
Speaker 2 (10:57):
Makes say my Stricklands dot com Stricklands dot com and
of course the instagram for the local Orange County one
is Stricklands dot OC, Stricklands dot o C. Now, what
about the flavors in the coaster Mesa location. You talked
about the Arctic Twister. What is the Arctic twister?
Speaker 1 (11:19):
So, Artic twister is something that we want to kind
of give customer a different kind of experience just because
we do only offer four flavors, right, so sometimes we
have new customer swinging by, they kind of look at it,
they go, well, not really exactly their flavor. So but
we do offer the alternatives is by adding different topping
into the ice cream and then we'll blend them, we'll
(11:41):
mix them together. So we call it Arctic twister. It's
like a twist right after you twist it. Let's say
you take oriol you put in a vanilla ice cream,
when you twist them, when you come out almost like
an oil cookies and cream ice cream. So that kind
of give people and other options of way of mixing,
you know, the ice cream and and and meet the
(12:01):
taste balad palette that way.
Speaker 2 (12:04):
I like that. And you do banana splits as well.
Speaker 1 (12:07):
We do banana split. We do the traditional banana splits.
It's been done for years. You know, the very traditional
two vanilla one chocolate with a three three school ice
cream in the whole banana with a different topping. You know,
strawberry chocolate sauce and pineapple and finish up with with peanuts. Right,
we also offer something people a lot of my customer
(12:30):
walks and go I cannot find malt like malt and
milk because they are really in the back in the fifties, right,
So like you know, when they saw they they really
please the fact that we're still offering these very old
traditional uh offering with that mald milkshake, and we will
even make what we call stripping old fashioned ice cream soda.
(12:52):
Now a lot of people would say, what is the
old fashioned ice cream soda? You know people today only
know would be a float. So but with traditional the
old fashioned ice cream soda is you have a little
bit of ad, a little bit of milkshack in there.
You add your either those of water or club soda,
you get the three pump up you know, uh simple syrup,
and you you top it off with vanila or any
(13:15):
kind of ice baking hoo topping when you finished with
white cream. And that's the old traditional uh ice cream soda.
And not mean many people with experience it or can
find them. So a lot of people can come in
and when they saw that on our menu. They'd be like,
oh wow, I can't believe you off of that, you know,
So it was a it's really kind of experience for
a lot of new customers.
Speaker 2 (13:36):
Yeah, it takes you back. For those that have, you know,
go back some years and enjoyed those types of things.
Then for for some of us, I mean I grew
up with banana splits and you know, uh those types
of things, so to me to this day, they they
are a very special thing to me. And I like
(13:56):
that you don't have a thousand flavors because, uh mean
there's no competition. I like when people do what they
do and perfect it rather than say, hey, we have
a thousand different choices. I'd rather have four choices that
are done wonderfully. But you do have some unique, unique flavors.
We just have about a moment you want to share
(14:16):
some of those with us?
Speaker 1 (14:18):
Sure? We also because of the market segmentations right in
southern California, there's a lot of very diversity, right, very diverse.
So we do offer a lot of different kind of
ice creams. Well other than your traditional like Rocky Road
and you know, Resa's cub and peanut Butter and things
like that, we do offer a lot of Asian flavor
(14:39):
as well. Some of them flavors like tarro, which is
I think it's almost known as ube, you know, we offered.
We also offer a lot of Asian Southeast Asian flavors
like the pondon and the pondan coconut and also black
sessame and also sweet red bean. We also cater to
(15:00):
a lot of Japanese community too, what have you ju
which is Japanese and Macha you know. So we offer
really a variety kind of cover a lot of diversity,
you know, diverse background and taste. And one of the
things that I always found a very fond of is
because some of my staffs are here in Kosa Mesa.
(15:20):
They are with you know, uh Latino's background family, and
we asked them to say, I want to make a hochada,
but I don't want you to tell me. I want
you to go home and ask your grandma. What does grandma? Yeah?
Speaker 2 (15:33):
All that great?
Speaker 1 (15:35):
Yeah, grandma came back with a recipe and that's what
we make the hachata based on their grandma's recipe. So
it's been it's a food so far.
Speaker 2 (15:44):
So wow, how great? Neil Lil is my guest, what
a pleasure to meet you. I hope to meet you
in person sometime soon and get out to the location
and taste some of that. That just sounds absolutely dreamy
and perfect on a daylight today. Of course, we're talking
about Strickland's ice Cream out there in Coasta Mesa. You
(16:04):
can find out more by going to Instagram at Stricklands
dot oc at Stricklands dot oc. Thanks so much Neil
for taking the time to come on the show today.
Speaker 1 (16:15):
What a pleasure, Oh, no, pleasures all my appreciate you
the opportunity and really hope to look for it. Maybe
next time we can come on bring you guys on
ice creams to try.
Speaker 2 (16:25):
I am not going to stop you, sir. That sounds wonderful.
Thanks so much and we'll talk again soon. That's Neil
Leel from Strickland's ice Cream there and Coasta Mesa. Check
them out today. He's a perfect day to go out
there and tell them hello and that you heard about
it here on KFI. Would be great. Strickland's ice Cream.
That's a perfect day for it.
Right now.
Speaker 2 (00:00):
If you live in Costa Mesa, you may have heard
of this place, and if you haven't, it's definitely a
place you need to know. We're going to continue to
talk ice cream, but now we're going to talk ice
cream about my Strickland ice Cream. Strickland's ice Cream. That's
their website, my Strickland dot com, My Strickland dot com.
And we're gonna bring owner Neil on same first name,
(00:24):
different last name. Is it pronounced lel? That's correct, Neil lel.
I like that. That's a great sounding name. Welcome to
the program.
Speaker 1 (00:36):
Well, thank you, it's happy to be here.
Speaker 2 (00:39):
Yeah, the man so nice. They nearly named you twice,
Neil leel. So tell me. I'm I'm checking things out
right now, looking at the beautiful offerings you have at
Strickland's there in Orange County. Now this you have ice cream,
but you also have frozen custard.
Speaker 1 (01:01):
Correct, we have ice cream. We really do not make
frozen custo that much. The only frozen custer that we
offer is really the chocolate flavor, because chocolate flavor that
came with the eggs already mixed in. So Strickling started
out as an ice cream as a frozen cust shop.
But in the seventies they had started to not making
(01:24):
custor not stop adding eggs into the ice cream because
due to many reasons, people started saying they you know,
they allergic to eggs, they can't have eggs, and you know,
religious reasons can have eggs. So they realized more and
more people are start airing on the negative side of
the eggs, so they decided not to add eggs in
(01:46):
it anymore. However, these ice cream still made from the
same customd machine that Strickland has since nineteen thirty six,
so they still taste like super creamy, soaky, very dense
ice cream taste just like a cust you know.
Speaker 2 (02:01):
We tell yeah, and the custard there is. And I
like to make a lot of ice cream here at
the house. My wife and my son make a ton
of ice cream here. And uh I there's something magical
about the the older equipment that just like you say,
years goes back to the thirties, that just has, you know,
(02:24):
the simplicity of getting it right. You put the right
ratios in and man, it's going to give you the
best ice cream out the other side. Tell us a
little bit about the process of making ice cream. Ice
cream there at Strickland.
Speaker 1 (02:38):
Yeah, Neil, exactly like you said, is very you know,
from a from a you know, Layman's term is very simplistic. Right,
we pour a milk in. Seriously, if you listen and go,
come on, cannot be that simple, right we put, We
pour the milk into the hopper we call it, let
the milk run in and let the machine you know,
do his work. So when the milk goes and these
(02:59):
are really air tight, they are designed they are proprietor
to stripulence. And you have a paddle inside and just
slowly turn right mixing the ice cream. And then and
then you let the we call it the bat freezer
to freeze the ice cream very quickly. And then as
it freezes and it turns and started put you know,
bringing the ice cream into the opening and then start
(03:22):
dumping it out. And what we do is we don't
go into another freezer to freezer. We just go into
what we call more like a holding tank. And then
you know, nice temperatures said so keeps it in there,
so it keeps it very soft, creamy and silky. So
the process is once we start, we just have to
adjust the amount of milk that they're going into the
(03:43):
badch freezer and just let it the machine gut is worked,
let it run and we you know, occasionally we add
different ingredients. For instance, we do we add candies, different
kind of toppings into the ice cream so that we'll
well mix in the barrel and then let it come out.
Speaker 2 (03:59):
Wow. And that you talked about the quick freezing, and
that's important so it doesn't get icy, right, It's got
to remain small.
Speaker 1 (04:05):
Right, right, So the quick trees, I believe there's two
components of it. One, the machine itselves is very very
air tight, there's really not much opening on it. Then
there'll hole in the back would allow the milks to
go through go in. Then second thing is each of
the machine get its own compressors so they don't share it.
And so it's not like, Okay, I got one big compressor,
(04:28):
so I have to take care of all the machines.
So each one get its own, separate, unique, you know,
the individual compressors. So they can get down to really
negative twenty degrees really really fast, and they will stay
you know, they calibrated, they stay at that temperature allow
us to make their ice cream. Do you know, slow
turn and get the right temperature so in the right consistency,
(04:51):
that's when they come out.
Speaker 2 (04:52):
So gosh, and there's nothing like it fresh ice cream
right there. And how many different hoppers and flavor and
the separate equipment that you have.
Speaker 1 (05:05):
We only have four because you know, trying to manage
running four machine simultaneously is a challenge or ready, so
we don't we don't have a lot of machine not
not that we don't have like ten and twenty plus
we make them fresh every day every day. We only
have we offer only four flavors. We always have vanilla
and chocolate because we use those for you know, different
(05:26):
purposes like Sundays and different things we call Arctic Twister,
which is getting into in a minute, and then the
other two flavors and sometimes on weekends we pushed for three.
Is to you know, add the varieties into our offerings.
So in terms of our overall recipe wide, in terms
of flavor recipe wise, we have close to about eighty
(05:48):
different type of ice cream recipes. But we that's why
we have a calendar. The calendar to tell you what
day we're making what flavors, so you can just choose
the day that you want to come in for that
flavor is right, you know, and today, well, these are
the flavors I don't really care for, so I don't
you know. So we have a calendar publisher ahead of
time so people can see what flavors is there that
(06:10):
they're likings and they can come in for it.
Speaker 2 (06:13):
That's great. So you can go to Instagram right at
Stricklands dot oc Stricklands dot oc on Instagram and that
has your your famous calendar there that everybody can check.
It comes out at the beginning.
Speaker 1 (06:28):
Of the month, right yeah, but we're usually trying to
post it at the tall end of the month. I
believe the September calendar is already up. The website is
managed by corporate out of Ohio, so they usually post
all the stores calendar the first day of the month.
But our Instagram, our Facebook Facebook is said strickenly and
(06:49):
off Coast Amesa. Uh, that calendar goes up a lot earlier,
a few days earlier before the end of the month.
Speaker 2 (06:57):
Oh that's great. Right now, we're talking about Strict Gland's
ice Cream in Coasta Mesa. It's over by Triangle Square
there and they have these really cool machines based the
nineteen thirties, and you know, this all goes back to
Ohio and right now we are chatting with the current owner,
(07:18):
Neil Leal, And you have an interesting story.
Speaker 1 (07:22):
Neil.
Speaker 2 (07:22):
You were in tech originally.
Speaker 1 (07:26):
Yeah, I was. I was a corporate person for thirty years,
always in tech, so you know, that's my background. So
I had nothing to do with food at all.
Speaker 2 (07:38):
I love it. You know, I met an engineer this
week who left engineering to work in the hospitality industry
and he is excellent at it. He just he says,
it just hit him that he likes serving and connecting
with people. And you know, well, let I mean, no, schlub,
(08:00):
you are working in tech or engineering and those types
of things, so it just it just came your way,
and you knew it was time to make a change.
Speaker 1 (08:09):
Uh well sort of. I was, you know, in it.
Uh I was. I was a C level executive. I
was a chief they call chief information officer for company.
So my background had always been in tech, but also
related to manufacturing. So I was in aerospace. I was
an automotive and so my last the last job, the
(08:30):
last company that I worked for, we were manufacturing that
are trying to component component for mobile devices. So sort
of a processing if you will, or manufacturing is sort
of in my valuy withy right, So when it comes
to stripling ice streams, you make your ice cream here
every day, so there's a process to go through. There
was a way to you know, engineering and prepare your
(08:53):
recipes and prepare different you know events throughout the day.
So that's sort of fall in line with a manufacturing process,
if you will. Right. So I found that to be
very consistent with what I had been doing sort of
in support of that manufacturing process. But like your other
person that you just mentioned, connecting with the customer, people
(09:17):
coming in, watching you know, customer and especially little kids
that comes in, no matter whether they're upset, be having
a bad day, when they come in, you know, you
just see this smile on their face because they're getting
ice cream. You know. So when you when you when
you see that, it just you know, it's very rewarding. Sometimes.
Speaker 2 (09:36):
Yeah, that is great. And I'm a true believer, like
you were saying that we hover around the same skills
no matter what our job title is. And I find
it fascinating that you go from high tech to nineteen
thirties tech and to see how you know it worked,
how it works so well, and even you talking about
(09:58):
being air sealed and all of those things shows you
that they had it right the first time. I mean
that there was there's some technology that you don't need
to build on because ice cream was even more important
to them. Then they didn't have the amount of distractions
we do now that they had in nineteen thirty. So
(10:19):
the focus had to be right because you if you
had a subpar experience somewhere, you wouldn't make it. You know,
there's not enough noise to cover it. And to take
that tech and use it now at Strickland's is very cool. Again,
my Strickland dot com is it with a plural or
(10:41):
is it just Strickland.
Speaker 1 (10:44):
I think he had a plural because they had multiple
stores in Ohio. That's where they originated from. Akron, Ohio
is the town where Stricklan's family reside. And still I
see it.
Speaker 2 (10:57):
Makes say my Stricklands dot com Stricklands dot com and
of course the instagram for the local Orange County one
is Stricklands dot OC, Stricklands dot o C. Now, what
about the flavors in the coaster Mesa location. You talked
about the Arctic Twister. What is the Arctic twister?
Speaker 1 (11:19):
So, Artic twister is something that we want to kind
of give customer a different kind of experience just because
we do only offer four flavors, right, so sometimes we
have new customer swinging by, they kind of look at it,
they go, well, not really exactly their flavor. So but
we do offer the alternatives is by adding different topping
into the ice cream and then we'll blend them, we'll
(11:41):
mix them together. So we call it Arctic twister. It's
like a twist right after you twist it. Let's say
you take oriol you put in a vanilla ice cream,
when you twist them, when you come out almost like
an oil cookies and cream ice cream. So that kind
of give people and other options of way of mixing,
you know, the ice cream and and and meet the
(12:01):
taste balad palette that way.
Speaker 2 (12:04):
I like that. And you do banana splits as well.
Speaker 1 (12:07):
We do banana split. We do the traditional banana splits.
It's been done for years. You know, the very traditional
two vanilla one chocolate with a three three school ice
cream in the whole banana with a different topping. You know,
strawberry chocolate sauce and pineapple and finish up with with peanuts. Right,
we also offer something people a lot of my customer
(12:30):
walks and go I cannot find malt like malt and
milk because they are really in the back in the fifties, right,
So like you know, when they saw they they really
please the fact that we're still offering these very old
traditional uh offering with that mald milkshake, and we will
even make what we call stripping old fashioned ice cream soda.
(12:52):
Now a lot of people would say, what is the
old fashioned ice cream soda? You know people today only
know would be a float. So but with traditional the
old fashioned ice cream soda is you have a little
bit of ad, a little bit of milkshack in there.
You add your either those of water or club soda,
you get the three pump up you know, uh simple syrup,
and you you top it off with vanila or any
(13:15):
kind of ice baking hoo topping when you finished with
white cream. And that's the old traditional uh ice cream soda.
And not mean many people with experience it or can
find them. So a lot of people can come in
and when they saw that on our menu. They'd be like,
oh wow, I can't believe you off of that, you know,
So it was a it's really kind of experience for
a lot of new customers.
Speaker 2 (13:36):
Yeah, it takes you back. For those that have, you know,
go back some years and enjoyed those types of things.
Then for for some of us, I mean I grew
up with banana splits and you know, uh those types
of things, so to me to this day, they they
are a very special thing to me. And I like
(13:56):
that you don't have a thousand flavors because, uh mean
there's no competition. I like when people do what they
do and perfect it rather than say, hey, we have
a thousand different choices. I'd rather have four choices that
are done wonderfully. But you do have some unique, unique flavors.
We just have about a moment you want to share
(14:16):
some of those with us?
Speaker 1 (14:18):
Sure? We also because of the market segmentations right in
southern California, there's a lot of very diversity, right, very diverse.
So we do offer a lot of different kind of
ice creams. Well other than your traditional like Rocky Road
and you know, Resa's cub and peanut Butter and things
like that, we do offer a lot of Asian flavor
(14:39):
as well. Some of them flavors like tarro, which is
I think it's almost known as ube, you know, we offered.
We also offer a lot of Asian Southeast Asian flavors
like the pondon and the pondan coconut and also black
sessame and also sweet red bean. We also cater to
(15:00):
a lot of Japanese community too, what have you ju
which is Japanese and Macha you know. So we offer
really a variety kind of cover a lot of diversity,
you know, diverse background and taste. And one of the
things that I always found a very fond of is
because some of my staffs are here in Kosa Mesa.
(15:20):
They are with you know, uh Latino's background family, and
we asked them to say, I want to make a hochada,
but I don't want you to tell me. I want
you to go home and ask your grandma. What does grandma? Yeah?
Speaker 2 (15:33):
All that great?
Speaker 1 (15:35):
Yeah, grandma came back with a recipe and that's what
we make the hachata based on their grandma's recipe. So
it's been it's a food so far.
Speaker 2 (15:44):
So wow, how great? Neil Lil is my guest, what
a pleasure to meet you. I hope to meet you
in person sometime soon and get out to the location
and taste some of that. That just sounds absolutely dreamy
and perfect on a daylight today. Of course, we're talking
about Strickland's ice Cream out there in Coasta Mesa. You
(16:04):
can find out more by going to Instagram at Stricklands
dot oc at Stricklands dot oc. Thanks so much Neil
for taking the time to come on the show today.
Speaker 1 (16:15):
What a pleasure, Oh, no, pleasures all my appreciate you
the opportunity and really hope to look for it. Maybe
next time we can come on bring you guys on
ice creams to try.
Speaker 2 (16:25):
I am not going to stop you, sir. That sounds wonderful.
Thanks so much and we'll talk again soon. That's Neil
Leel from Strickland's ice Cream there and Coasta Mesa. Check
them out today. He's a perfect day to go out
there and tell them hello and that you heard about
it here on KFI. Would be great. Strickland's ice Cream.
That's a perfect day for it.
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