There’s nothing better than a scoop of homemade ice cream with your pie! All of our ice cream and toppings are made from scratch and are sure to become family favorites.
The best ice cream is made with simple ingredients that allow its true flavors to shine through. We steep Tahitian vanilla beans in our homemade ice cream base overnight, then top off with a bit of pure vanilla bean extract to bring in different flavor notes than the steeped vanilla bean itself.
This is a really unique recipe — rather than just swirling in caramel to a vanilla ice cream base, this recipe starts by making a giant batch of homemade caramel. After caramelizing the sugar, when you would normally add just a bit of cream to make caramel sauce, we instead add almost 5x as much cream and some egg yolks to make a huge pot of salted caramel custard. I ate several quarts of this ice cream in the first few weeks after making it, so it’s a dangerous one!
For this flavor we slow-roast hazelnuts in the oven for an hour and work off the skins once they are cooled. Then we grind them in the blender into a smooth hazelnut butter and incorporate it into our homemade ice cream base. The hazelnut flavor comes through very well and a scoop of it in your afternoon coffee or espresso makes for an amazing affogato 🙂
For this recipe we slice very ripe bananas and toss with sea salt and brown sugar, then roast in the oven for a half hour to really bring out the flavor. This gets blended in with our ice cream base that we make in-house for a creamy, true banana ice cream.
Since our homemade lemon curd has been so popular over the years, we thought we’d base an ice cream flavor around it! We first make a batch of lemon curd using freshly squeezed lemon juice, lemon zest, egg yolks, sugar, and Himalayan sea salt and then blend that curd into our homemade ice cream base recipe. The lemon flavor comes through as smooth, light, and refreshing in this ice cream, so you get to taste the other side of it compared to the sharp tartness of straight lemon curd.
An ice cream flavor for the true coffee lovers out there! Freshly ground coffee beans are cold-brewed with water and bourbon whiskey for 24 hours, then even more coffee beans are ground and heated in a heavy cream/cocoa powder mixture to create a coffee-infused chocolate cream. These two mixtures are added together to create ice cream with amazing coffee-bourbon-chocolate flavor!
Every ice cream shop needs a fantastic chocolate ice cream recipe, and we’ve got one! We use high fat (22-24%) cocoa powder in our recipe for a rich, robust chocolate flavor, the same cocoa powder we use for our rich Tigerstripe Chocolate Cream Pie. Try it out and see if you might have a new favorite chocolate ice cream!!
This is the ultimate add-on for your favorite items — pour on top of Vanilla Bean Ice Cream or instantly transform Apple Pie into Caramel Apple Pie! We heat sugar in a pan until it caramelizes and turns dark amber, then add in heavy cream, Himalayan sea salt, and vanilla extract for a rich complex flavor that’s not overly sweet.
If you haven’t had lemon curd before, it’s a delicious concoction of freshly squeezed lemon juice, lemon zest, egg yolks, butter, sugar, and sea salt. It’s great for spreading on toast or bagels (I like to dip Teddy Grahams in it), or you can just eat it straight from the jar.
This recipe starts by simmering a pot of diced strawberries with a touch of sugar for several hours to concentrate their flavor. Then we add just a bit of balsamic vinegar to the strawberries and age it overnight in the fridge to increase the complexity and really bring out the strawberry flavor. Instead of a light/refreshing style of strawberry ice cream, this recipe has a deep, rich strawberry flavor that really reminds me of the best strawberry jam!
