July Seasonal Flavors

LOS ANGELES EXCLUSIVES

July demands berries, and, in turn, berries demand to be made into delicious treats without compromising any of their wonderful, essential berry integrity. The whole trick is to not mess that up. Here in California, we have some of the best berries in the world and we are delighted to showcase them in these pro-berry flavors.

Birthday Cakes & Blackberries
The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of home-made straight-arrow evergreen blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for.

Goat Cheese & Ginger Boysenberry Jam
As good as it is. Delicious, goaty chevre ice cream, dense and rich, is the perfect delivery system for dark filigrees of sweet, thick ginger boysenberry jam, with just a touch of spicy Thai chilies to keep you guessing. Can we get on our soapbox for a second? This is a place every person should know about and support: The Sanctuary at Soledad Goats in Mohave, California. They’re an animal sanctuary for retired farm animals who no longer produce milk or eggs or can’t work in their farm-animal capacity. Here, these animals live freely and together and have their own names and are treated like family. Not only do we love supporting The Sanctuary because of their animal-rescue efforts, but also because they have yet-to-retire goats who make incredible, award-winning goat cheese!

Meyer Lemon Buttermilk w/ Blueberries
A lemony ice-cream nap. There is just something truly soothing about this ice cream, something so comforting and comfortable and good. We start with a Meyer lemon ice cream that is round and warming, not tart and acidic. Buttermilk adds a little sweet-tart, and more roundness. For added relishing, blueberries are whirled in to deliver pops of juicy-sweet summer-ness. Kick back. Eat this. Kick more back. Our blueberries, from Sahu Subtropicals, are organic, hand-picked, beautiful little gems of yumminess.

Strawberry Banana Split
The holy grail. A banana split is easy enough, but making an ice cream that embodies everything you want in a banana split and more? In a single scoop? Well, that’s madness, man! OK, so this is a striped pint with a special combination of ice cream flavors: Woodblock Chocolate, Roasted Strawberry and Butterscotch. Here, the strawberry has pieces of chopped maraschino cherries with a swirl of pineapple jam, the butterscotch is dotted with chopped almonds and sprinkles, and the chocolate has chunks of chocolate covered waffle cones and banana marshmallows. It is sheer insanity to make this ice cream by hand, but it is our kind of challenge. We do it for love. We do it because no one else does.

California Raspberry Sorbet
It’s. Just. Raspberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a raspberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.  We get some beautiful raspberries this time of year in big flats at the Santa Monica Farmers Market. Walking out of there with thousands of amazing berries, you just feel rich.

 

PORTLAND EXCLUSIVES

July demands berries, and, in turn, berries demand to be made into delicious treats without compromising any of their wonderful, essential berry integrity. The whole trick is to not mess that up. Here in Oregon, we have some of the best berries in the world and we are delighted to showcase them in these pro-berry flavors.

Goat Cheese Marionberry Habanero
Sweet wouldn’t be as sweet if hot weren’t so hot. Back by popular polite discourse, this refreshing and summery flavor has been perfected in its fourth year (but it’s still h-o-t spells hot!) It starts with Portland Creamery’s “Sweet Fire” goat cheese, which literally comes to us three days after being milked. This smooth, creamy chevre is churned into a tart, creamy goat cheese ice cream and ribboned with a thick, blazing, so-sweet marionberry jam that has been infused with fiery habaneros. You may, on occasion, get potently thwacked by a lick of habanero, but it makes the next lick so much sweeter for the drama of it all. Not to brag, but we got our hands on some of the best goat cheese ever to come out of the Willamette Valley. Portland Creamery handcrafts its Sweet Fire– flavored chevre under the benignly interested gaze of a much loved, multiply awarded, and freely roaming herd of goats in Molalla, Oregon.

Birthday Cakes & Blackberries
The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of straight-arrow blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for. We’re using Evergreen blackberries on this one, they are the epitome of blackberries—the ones growing in your back 40 or along the road—pitch-black, fruity, and sweet as a song. Grown in the Willamette Valley by Oregon Hill Farms.

Roasted Strawberry & Toasted White Chocolate
A summer valentine. Sweet, mellow, white chocolate is toasted, caramelizing the chocolate and creating a sort of chocolate dulce de leche ice cream envelope for this full-hearted strawberry love letter. Fresh Hood strawberries are sliced, sprinkled with sugar and a little salt, and roasted to bring a dark, rich, deep fruit satisfaction in jammy strawberry swirls. We get some beautiful Hood berries this time of year in big flats at the Portland Farmers Market. Walking out of there with thousands of amazing berries, you just feel rich.

NW Wild Berry Pie
A glorious food fight between pie and ice cream, with two winners.  OK. You’ve heard us say this before, but sometimes the simple thing is just so good that you really just want to get out of the way of it. In this case, we are talking about wild berry pie and ice cream. We literally just bake big slabs of pie and hand-chunk them into vanilla ice cream. It is a disaster of deliciousness. For these wild berries… So there’s this guy, Tom, right? And he forages all over Mt. Baker and Mt. Rainier for berries. Wild mountain blueberries and blackberries and whatever other berries he finds. Could be huckleberries. Or lingonberries. Mystery berries, maybe even. Anyway, we get as many of these berries as we can from Tom from NW Wild Foods, and that’s that.

Mt. Hood Strawberry Sorbet
It’s. Just. Strawberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a strawberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.