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CART

Duck Crackling w/ Cherry Preserves

$0.00

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.