August Seasonal Flavors

LOS ANGELES EXCLUSIVES

It’s August and the vegetable patch beckons. Slashing the arbitrary boundaries between fruit, veggies, and ice cream, we dedicate this month to bold new frontiers of flavor.

One Thousand Herberts Sherbet
Aperitivo, digestivo, sherbetivo. A sweet play on a classic Italian combination of fresh parsley, basil, dill, mint, and oodles of other herbs! A potent chartreuse-green in color, intoxicating in aroma, and playful in flavor, this sherbet is one of our favorite ways to showcase the wide variety of fresh, seasonal herbs that make summer in California so special.

Garam Masala and Cinnamon Cauliflower
Whoa. Who’s that smolderingly sexy vegetable sitting all alone at the bar? Unlikely as it seems, this flavor has fast become one of our all-time favorites. It is devastatingly provocative, funky, and spicy, and it makes you feel personally emboldened. We roast the cauliflower to a dark golden amber color, bringing out the sweetness, then we add a custom blend of cinnamony garam masala, and then we just let the sparks fly.

Carrot Watermelon Sorbet
Edible electric pink vibrancy! This highly likable sorbet will attract you with its glowing “must eat this” color. Made with peak summer carrots and super-ripe watermelons, there’s not much more to it than a quick wave of our magic sorbet wand and presto! A refreshing, sweet distillation of everything we love about summer.

Green Fennel and Maple
Mystical transcendence. The color of it! A really captivating, otherworldly, beautiful pale green. We use the entire fennel bulb, from stem to stern, juicing some parts and steeping others in cream and maple syrup. The result: a sexy, smooth, creamy, complex fennel ice cream, kissed with sweet, earthy, maple-y undertones. Morse Farm Maple Sugarworks in Vermont has been in the family for over 200 years. It takes 40 gallons of maple sap to make 1 gallon of syrup. We’ve tasted a lot of maple syrup in our day, and this is the best!

Tomato Water and Ojai Olive Oil Sherbet
Tomatoes are ripe. Sherbet is therefore inevitable. One look at the peachy-pale color of this sherbet tells you it’s something subtle and special and beautiful. Sweet southern California tomatoes are paired with the sharp, grassy, fresh flavor of Ojai Valley olive oil. The combination is stunningly lovely and unexpectedly refreshing. The Ojai Valley is one of a few places in the world where the valley runs perfectly east-west, making it a sacred place to many, and a great place to raise olives to us. Ojai Olive Oil’s heritage grove was planted in 1880 with Spanish olive trees growing in eight varieties. Their olive oil is fresh pressed, with a grassy, sharp flavor. Yum.

 

PORTLAND EXCLUSIVES

It’s August and the vegetable patch beckons. Slashing the arbitrary boundaries between fruit, veggies, and ice cream, we dedicate this month to bold new frontiers of flavor.

Green Fennel and Maple
Mystical transcendence. The color of it! A really captivating, otherworldly, beautiful pale green. We use the entire fennel bulb, from stem to stern, juicing some parts and steeping others in cream and maple syrup. The result: a sexy, smooth, creamy, complex fennel ice cream, kissed with sweet, earthy, maple-y undertones. We love Sauvie Island Organics and their excellent, excellent produce, which they grow by “planning well, working hard, treating each other with respect, and continuing to improve our knowledge base each season.” Over the years, their farm has grown from one acre to 25, from a stand at the farmers market to a CSA that feeds more than 400 families and supplies 25 restaurants. Basically, they’re our heroes. Morse Farm Maple Sugarworks in Vermont has been in the family for over 200 years. It takes 40 gallons of maple sap to make 1 gallon of syrup. We’ve tasted a lot of maple syrup in our day, and this is the best!

The Sugar Cube’s Chocolate Caramel Potato Chip Cupcake
For heathens and other relishers. If you woke up this morning feeling, oh, a little bit wanton, then know that your ice cream awaits: a lightly malted, salted chocolate ice cream, light and unobtrusive, sets the table for professional-grade cupcake debauchery. The ice cream is loaded with gooey, bite-sized pieces of cupcake that are topped with chocolate ganache and doused in coffee syrup to keep them soft and moist. Those are good, but they need something else…like maybe little crunchy snaps of chocolate-coated potato chips? Oh, yes, and a generous ribbon of house- made caramel. That should do the trick. Kir Jensen’s bakeshop, The Sugar Cube, still makes the de facto best cupcake in the world. Known on the streets as the “CCPC,” Kir’s Chocolate Caramel Potato Chip Cupcake is dense, dark, and beautiful, with thick layers of chocolate cake, chocolate ganache, potato chips, and hand-burned caramel. This ice-cream flavor is a mere mortal by comparison, made purely to showcase the CCPC in ice cream.

Carrot Carrot Cake
Every carrot has its cake. Cards on the table: we love carrot cake—and, in many cases, the carrot cake we love the most is not the fancy one but the one from the grocery store with the cream cheese frosting and the squiggly little orange-icinged carrot on top. God, we love that one. So here comes the ice cream version: a neon-bright orange, uber-fresh real baby carrot carrot cake ice cream that takes advantage of peak-of-summer sweet-bitter-earthy carrot perfection. Cream cheese–frostinged satisfaction is at hand.

Garam Masala and Cinnamon Cauliflower
Whoa. Who’s that smolderingly sexy vegetable sitting all alone at the bar? Unlikely as it seems, this flavor has fast become one of our all-time favorites, and a righting of the ship of the sometimes dowdy reputation of cauliflower. In this incarnation, it is devastatingly provocative, funky, and spicy, and it makes you feel personally emboldened. We roast the cauliflower to a dark golden amber color, bringing out the sweetness, then we add a custom blend of cinnamony garam masala, and then we just let the sparks fly.

Lemon Cucumber Sorbet
Spa on a spoon. This is a lemon cucumber sorbet, not a lemon and cucumber sorbet. It’s one thing, a lemon cucumber. It is, in fact, a sweet, lemony-looking cucumber, out of which we make this lovely, pale yellow, elegant, and delicately fresh sorbet. These lemon cucumbers were grown by amazing kids! This sorbet is a collaboration with Food Works, a program that teaches kids incredible life skills through farming. Food Works is completely run by students aged 14–21. More than just a “learning farm,” Food Works is a sustainable agriculture and land-management commitment through which kids learn to farm, practice business and finance skills, and learn about healthy cooking and eating. Supporting projects like Food Works is one of the most important aspects of our company and we’re humbled and happy to cook with them, anytime.