Everyone jokes about quitting their day jobs and pursuing their wildest dream. David Yoo, a former graphic designer and streetwear fashion businessman, however, followed through on that when he opened Davey’s Ice Cream in the East Village.

Davey’s, which makes its desserts from scratch, opened on Sept. 13. When walking into the East Village store, customers can watch the process through a glass window.

“Our business is going to be seasonal,” Yoo said. “As it gets colder, we’ll begin to make more hearty, warmer flavors.”

The first fall flavor on the menu is sweet corn. With a dash of salted cara- mel sauce on top, it tastes like a creamy, delectable corn bread. The next flavor slated for release is pumpkin spice.

Yoo’s personal favorite is the Mexican vanilla, which is made with a distinct, smooth Mexican variety of vanilla ex- tract that he imports to the store.

“It tastes fresh and homemade, and definitely not artificially flavored,” Tisch freshman Nicole Dawson said.

Davey’s strong coffee flavor is made from beans from Birch Coffee, Yoo’s fa- vorite coffee shop. He was inspired by the shop because it imports beans from Ke- nya — it adds an extra kick to the flavor.

But beyond the exotic and special menu options, the classic flavors are great as well. Cookies & cream is made with fresh cookies and a fudgy-like va- nilla ice cream.

“It’s super rich and has an extremely good cookies to cream ratio,” Tisch freshman Alisha Litman-Zelle said.

A single scoop of ice cream costs $4.25 and two scoops cost $5.50. Freshly made waffle cones are $1.25 extra.

Yoo anticipates his store fostering a microcosm of ice cream lovers.

“I want to make the best ice cream around, but I also want the store to be a place where people can hang out and feel welcomed,” Yoo said. “Everything here is relaxed.”

Davey’s Ice Cream is located on 137 First Ave