Grida’s is back in Richlandtown

For 53 years Grida’s served ice cream, hamburgers and hot dogs to the residents of Richlandtown from April through October.
Then it didn’t.
Stacey Carr, a sales representative for a home improvement company, had never been to Richlandtown until her son and daughter-in-law moved there, but she quickly learned about Grida’s.
Carr didn’t like that this beloved hometown favorite had closed, so she decided to do something about it.
“I said to my kids, I am going to buy Grida’s. I think they thought I was crazy,” said Carr. But “I felt like it was something I should do.”
Crazy or not, the seasonal restaurant reopened several weeks ago as Grida’s 2.0 serving ice cream only. Gourmet hot dogs soon will be added to the menu, followed by meatball and other sandwiches, then soups when the weather gets cooler. “I love making soup,” said Carr, who has a variety of recipes she is enthusiastic about.
When she bought the business, Carr said she had no idea she was buying 53 years of nostalgia as well as an ice cream shop.
“Everybody has a story,” she said, of the many customers who have told her how much they have enjoyed dining at Grida’s over the years.
People come from far away including Texas and North Carolina, she said, to visit their childhood favorite. They bring their stories as well as their pleasure that Grida’s has reopened.
Carr credits the Grida family for creating a viable and beloved business, and is enthusiastic about the support of the residents of Richlandtown. “The community has been beyond terrific,” she said.
Taking over a popular restaurant has been a learning experience, said Carr, who has not owned one before Grida’s. “We learn something new every day.”
Carr lived in Huntingdon Valley, but is in the process of moving to Richlandtown. She will be close by to help with the business, which is managed by her daughter-in-law, Tia, who also lives in town.

The restaurant currently serves both soft and hard ice cream, including vegan varieties. They are served in sundaes, milkshakes and floats as well as in dishes and cones. Ice cream cookie sandwiches feature homemade cookies.
A soft opening was held several weeks ago, but the grand opening is tomorrow, 3 p.m. July 30, with a ribbon cutting.

If you can’t make it to Grida’s 2.0 but have a hankering for ice cream, here is a recipe from foodiecrush.com that can be adapted to make a variety of flavors:

Easy No-Churn Homemade Ice Cream

2 cups heavy whipping cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1. In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
2. In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
3.  If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
   4. Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

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