Sundae School
C.C. Brown’s ice cream parlor has had its share of licks over the years.
Despite recessions, wars and competition from national chain shops, the legendary ice cream parlor has managed not to melt away from its historic home on Hollywood Boulevard.
The parlor was founded in 1906 by Clarence Clifton Brown, an Ohio-born candy maker who brought his trade and tools to Southern California in a covered wagon. He originally set up shop at 7th and Hill streets in Downtown Los Angeles. The parlor moved to its current location in 1928, complete with its original booths and metal serving dishes, which keep the ice cream cold.
Brown distinguished himself among competitors by concocting toppings that tasted more like candy than syrup.
In 1946, chemist John Schumacher started buying into C.C. Brown’s, acquiring it from Brown’s son, Cliff, in 1963. Schumacher continued to run the business just as generations remembered it, until his death earlier this year. Today, the parlor is still family-owned and operated by his wife, Jo Ellen, and their children, Heidi, Heather and Tim.
“It’s an old-fashioned ice cream parlor where everything is homemade,” said Jo Ellen Schumacher. “We have really tried to preserve things the way Mr. Brown would have wanted.”
The shop has served as a set for a number of films and television programs such as “Highway to Heaven.” It has also made its way into David Hoffman’s guidebook, “The Joy of Pigging Out,” which includes only 24 ice cream vendors.
C.C. Brown’s offers more than seven dozen types of sundaes. The menu offers vanilla, mocha, chocolate and strawberry ice cream as well as lemon sherbet. Three hot toppings, fudge, caramel and golden mocha, are available. Sundaes range from $4.95 to $5.75, depending on the selection.
Ice cream is also available by the scoop for $1.25 (small) and $1.75 (large).
C.C. Brown’s ice cream parlor, 7007 Hollywood Blvd., Hollywood. Hours are from 1 to 10:30 p.m. Monday through Thursday and 1 p.m. to midnight Friday and Saturday. Closed Sundays. Information: (213) 464-9726.
