Duck Crackling w/ Cherry Preserves


First churned June 2018

When creating this flavor with James Beard Award-winning chef Traci des Jardins of Jardinière in Hayes Valley, San Francisco, we wanted to lean into her Mexican and French-Acadian culinary ethos. We started with a rich duck fat ice cream made with molasses and salted custard, then swirled through homemade tart cherry preserves, candied duck skin brittle, and a funky honey gastrique, each of whose sweetness and acidity cuts the almost overly indulgent ice cream.