The ice cream business isn’t exactly the natural course for
graduates of the West Coast’s most illustrious business school,
Stanford’s Graduate School of Business. Getting into venture
capital, starting a tech company, maybe dabbling in Wall Street,
those are all …  How Silicon Valley Perfected Ice Cream  Smitten
founder Robyn Sue Fisher is greeted by Kenneth Cooney, a
customer at the Hayes Valley shop. Photo: Ariel Zambelich/Wired
There is very good ice cream in New York. Which made it all the
more impressive that Joe Brent was standing in line, insulated
bag in hand, at a San Francisco ice cream shop called Smitten.
He ordered two pints to go – one vanilla, the other salted
caramel – for the five-plus hour trip back East. “It’s for my
wife,” Brent, who was in town playing mandolin with the San
Francisco Symphony (Stravinsky piece) said. “We think it’s the
best ice cream in the world.”  Smitten founder Robyn Sue Fisher
smiled broadly at hearing the unprompted testimonial. Making the
best ice cream in the wo