Chef Leland Atkinson had a problem. His catering operation was expanding and he needed more room. Collecting dust in a prime corner was a first-generation soft-serve yogurt machine. It had to go. Six men working together couldn't lift the darn thing. Even if they could, no buyers could be found. Charities wouldn't accept it as a donation. Junk dealers wouldn't haul it away.

Leland began to play with ice cream and sorbet recipes that he could offer at catered events. Because the yogurt machine added very little air to the finished products, they were very dense and chewy. When frozen, they were almost impenetrable with a spoon. To soften the ice creams, the chef began adding the original antifreeze: alcohol. A splash of Grand Marnier in this recipe, a cup of Kahl "Frozen Sin" station, the ice creams and sorbets were a big hit.

Chefs that had worked with Leland contacted him about making ice creams and sorbets for their menus and special events, and soon Frozen Sin was born. Management of our first customers, The Blue Point Grill in Sutton Place Gourmet (now Balducci's), approached him about placing the product on their store shelves in pints. Trademark challenges forced a last minute name change to Sinplicity, and it soon became a minor legend.

That old soft-serve machine was replaced long ago by a series of gelato machines that still incorporate very little air into our "American Gelatos." This allows us to create remarkable flavors that are alcohol free.

Sinplicity Ice Creams and Sorbets are now served in fine restaurants and hotels from Baltimore to Hilton Head. They are also sold by the pint in all DC area Balducci's Stores and at several local farmers markets. We are also now available on the web via Foodzie.com