Developed with salt expert, Mark Bitterman, of Portland’s The Meadow. Our sea salt ice cream is made with The Meadow’s Fleur de Sel and ribboned with hand burned caramel.
Mark Bitterman won a James Beard Award for his book, Salted: A Manifesto on the World’s Most Essential Mineral. This book is considered the “Bible of Salt” to most chefs. Bitterman worked closely with us to find the best salt to complement our ice cream in this flavor.
Our Caramel is carefully hand burned in our kitchen. We first burn the sugar until it is a dark golden brown for a bitter sweetness, then add heavy cream and cook the cream until the milk solids also caramelize and create a deep flavor. Salt is added to offset the bitterness and balance the sweetness of the burned sugar.
In the kitchen, we believe that Bitter+Sweet+Salt is the holy trinity of flavors.. this flavor marries these three elements perfectly!