The cool air inside breaks over them as they step in, mild and sweet with the faint scents of a double dozen different flavorings: fruits and nuts and extracts and spices, caramel and coffee and the ever-beloved chocolate. Two or three other people are inside, lingering over their selections; there's no place inside the shop to sit down, which means customers aren't likely to hang around once they've bought their ice cream.

Andrew gestures to the menu on the wall, detailing different desserts and their prices, and to the bank of ice cream freezer space with the names of the flavors prominently displayed. "What do you like the look of?"