The crowds have continued to grow, embracing the Ample Hills brand of treat, which Smith describes as "crowd-pleasing and comfort-fulfilling. When I was writing monster movies, it was like, 'How do you come up with monsters that haven't been seen a thousand times before?' It's sort of like that with ice cream. You borrow from this monster and that monster and make something new but familiar. You're not going to find a goat cheese and cherry lambic ice cream here. We're doing things like peanut butter cookie dough mixed with pretzels."But as the fan base has swelled — and as the pair expand their reach, with two new pushcarts set to be added this year to a cart at the Brooklyn Bridge — the operation has become untenable. "We can't make enough ice cream," says Smith. "In the summertime, we make 500 gallons a week of ice cream in that [150-square-foot] space." To add more room, the Smiths have signed a lease on a 3,000-plus-square-foot space on Nevins and Union streets that will allow them to increase production, plus create a second parlor, opening in May, to help cut down on some of those lines.