Fish Sauce Caramel w/ Palm Sugar


First churned August 2012

Initially we made this flavor as a chef collab flavor with Boke Bowl. We ultimately wanted a fish sauce caramel on the sweet end. David Briggs, chocolate maker of Xocatl de David and one of our earliest collaborators, asked why we were using white sugar. We needed molasses and palm sugar to dirty it up—which completely transformed the caramel and ultimately made perfect sense as an ice cream. 

Trusted Partners
Fermented anchovy sauce meets its lusciously sweet, candied destiny. FINALLY. The secret to why this ice cream is so delicious is the meticulous approach we took to pairing the salty fermented delicacy with ingredients that would be grown nearby. SE asian palm sugar and molasses help to make for a combination that, somehow, just makes sense as the perfect ice cream flavor.