Jane Brendlinger, sole founder and Chef of Nun Left, started making ice cream many years ago in college. Since then, she worked for more than a decade in New York City fine dining (Per Se, Le Bernardin, Blue Hill at Stone Barns, Gramercy Tavern, to name a few). Through it all, ice cream was the thing that stuck.

With the Harlem-grown small batch ice cream brand Nun Left, Jane creates flavors and textures that have you digging to the bottom of the pint and eating a cone on the street with childlike abandon.