text: After a good morning of dining around downtown Phoenix and a few hours of shopping for essentials clearing out the old condo and studying I returned to Scottsdale for part two of my food day but as usual my plans to check out Barratin andor FnB were foiled by menus that simply failed to wow Having heard countless times that I do not know what I am missing in passing up these places I guess I am simply afraid that a menu without something that really catches my attention could prevent me from ever going back and as such I searched for a plan B for dinnerbeforedinner and instead ended up with dessert before dinnerbeforedinner at Lees Cream Liqueur where I would not only meet Lee herself but also have some rather excellent ice creamnnApparently more of a side jobpet business than fulltime gig for Lee the Cream Liqueur concept admittedly seemed a bit strange to me at first but with Lee explaining her ideas and time spent formulating the recipes I decided a taste or two would not hurt and with stomach capacity plus to spare a few bites of Pumpkin Pie Brandy Cinnamon Bun Brandy and Caramel Pecan Tequila would all prove interesting enough and the latter two quite delicious to justify a full order one scoop of Carrot Cake Irish Whiskey and one of Red Velvet ScotchnnNow having admitted already that I quite liked what I tasted I will note to purists or mavens that the texture of Lees Cream is somewhat atypical an effect of a blending process that that allows the booze to freeze while also using mixins like cake and cookies but if this does not bother you then the flavors are great Beginning first with the Red Velvet I loved the chocolate and scotch combination while bits of frosting added needed sweetness to the mix and moving next to the carrot cake it tasted like a great spice cake complete with raisins and nuts mixed with something akin to Baileys it was definitely the favorite of those I tried and even if not the most technically proficient ice cream all in all a nice idea and an interesting change of pace