The Solution
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Portland August Menu
Caramel Corn on the Cob
Golden sumptuousness. We lightly sautee fresh corn kernels in a bit of salted brown butter, juice the kernels and add a bit of cream… allowing the sweetness of the corn to be the star of the show. The resulting ice cream is voluptuous in flavor and seductive in color. Tender ribbons of caramel find themselves drizzled into this ice cream; not to interfere with the corn-y flavor but to only help the ice cream melt in your mouth just a little faster.
Carrot Cake Batter & Pralined Hazelnuts
An excuse to have your (carrot) cake and eat it too. Have you ever kind of wanted to eat cake…or, wanted to eat ice cream… but then thought, nah, I should eat vegetables. Well we’re here to say you can have it all. This ice cream is brimming and dense. We can’t promise this ice cream will satiate your daily nutritional requirements but can promise that it will satiate your daily yummy-ness requirements.
Green Fennel & Maple
Woah, these fennel bulbs are so plump they’ll make you blush! Fresh fennel from Sauvie Island Organics is slowly steeped in Vermont maple syrup. We love Sauvie Island Organics because, on top of growing amazing organic produce, they run a scholarship program that provides a yearly supply of fresh produce to families all around Portland that otherwise would not have access to healthy food. The maple syrup we use in this ice cream is pretty unique because Morse Farms in Vermont has been in the family for over 200 years! We’ve tasted a lot of maple syrup in our days, and this is the best!
Zucchini Bread w/ Chocolate Freckles
Yummmm, zucchini bread. The destitute destiny of all that zucchini we so ambitiously planted in early spring. Our zucchini bread ice cream is lavishly packed with cinnamon, clove, and nutmeg layered with massive hunky hunks of tender zucchini bread and a buckshot of tiny freckles of single-origin, Portland roasted chocolate. We love this ice cream for the sheer ingenuity of something so basic yet so darn delicious.
Roasted Parsnip & Banana Sorbet
After a long roast, these summer parsnips begin to soften to the texture of custard with the sweet caramelized flavors of bourbon and vanilla. So… why wouldn’t these be the perfect pairing for bananas? In fact, in Britain during WWII when bananas weren’t available they would use roasted parsnips as “mock bananas”. While that straight substitution sounds not-so-fun, the pairing is ingenious. The bananas and parsnips dance with each other mimicking each other with sweet spiciness. We added a hint of clove & cinnamon to help nudge this sorbet into a recipe that’s unforgettable.
LA August Menu
Caramel Corn on the Cob
Golden sumptuousness. We lightly sautee fresh corn kernels in a bit of salted brown butter, juice the kernels and add a bit of cream… allowing the sweetness of the corn to be the star of the show. The resulting ice cream is voluptuous in flavor and seductive in color. Tender ribbons of caramel find themselves drizzled into this ice cream; not to interfere with the corn-y flavor but to only help the ice cream melt in your mouth just a little faster.
Eggplant Honey Custard
This one’ll make you want to stick your face in the bucket, soaking in the glorious sweetness of honey, soft creaminess of southern california eggplants with skin as squeaky as a dolphin, and the fatty dense richness of a yolk-y custard ice cream. A dash of freshly microplaned nutmeg helps pull everything together making this flavor pairing surprisingly simple and delicate; without any of the flavors particularly overwhelming the other.
Green Fennel & Maple
Woah, these fennel bulbs are so plump they’ll make you blush! We steep and juice every part of the fennel stalk to stern including the seeds, pollen, everything. When combined with maple, the pleasant astringency of the fennel can be fully appreciated for it’s full culinary glory. The maple syrup we use in this ice cream is pretty unique because Morse Farms in Vermont has been in the family for over 200 years. We’ve tasted a lot of maple syrup in our days, and this is the best!
Strawberry Tomato Water Sherbet
We’re timid to call this a flavor pairing because instead of complimenting each other, strawberries and tomatoes harmoniously echo each other. In fact, vine-ripened tomatoes from Southern Cali are so freaking sweet, plump, and aromatic that they provoke more “strawberry-ness” than most (actual) strawberries you’ll find in the grocery store. We lightly roast strawberries and bright red, drool-inducing tomatoes with a hint of sugar just until they begin to break down. Together, the strawberries and tomatoes go straight into the ice cream machine to produce a perfectly bright, fruity sorbet.
California Avocado & Hazelnut Praline Sorbet
Two ingredients with flavors as delicate as can be. By lightly roasting, candying and pureeing hazelnuts and folding them into ripened and pureed avocados, our goal with this flavor was to make a combination that honors the nutty-ness of these crazy delicious California avocados. And this ice cream doesn’t merely honor the avocado… nay! This sorbet is the epitomistic tribute to all of avocado’s glory. This sorbet is like a stick of butter on a (avocado) tree limb bathing in crystal nuts. This sorbet is like rubbing your face in velvet while petting a small puppy goldendoodle. This sorbet will eternally alter your expectation of what a ripe avocado will taste like.
Caramel Corn on the Cob
Golden sumptuousness. We lightly sautee fresh corn kernels in a bit of salted brown butter, juice the kernels and add a bit of cream… allowing the sweetness of the corn to be the star of the show. The resulting ice cream is voluptuous in flavor and seductive in color. Tender ribbons of caramel find themselves drizzled into this ice cream; not to interfere with the corn-y flavor but to only help the ice cream melt in your mouth just a little faster.
Carrot Cake Batter & Pralined Hazelnuts
An excuse to have your (carrot) cake and eat it too. Have you ever kind of wanted to eat cake…or, wanted to eat ice cream… but then thought, nah, I should eat vegetables. Well we’re here to say you can have it all. This ice cream is brimming and dense. We can’t promise this ice cream will satiate your daily nutritional requirements but can promise that it will satiate your daily yummy-ness requirements.
Green Fennel & Maple
Woah, these fennel bulbs are so plump they’ll make you blush! Fresh fennel from Sauvie Island Organics is slowly steeped in Vermont maple syrup. We love Sauvie Island Organics because, on top of growing amazing organic produce, they run a scholarship program that provides a yearly supply of fresh produce to families all around Portland that otherwise would not have access to healthy food. The maple syrup we use in this ice cream is pretty unique because Morse Farms in Vermont has been in the family for over 200 years! We’ve tasted a lot of maple syrup in our days, and this is the best!
Zucchini Bread w/ Chocolate Freckles
Yummmm, zucchini bread. The destitute destiny of all that zucchini we so ambitiously planted in early spring. Our zucchini bread ice cream is lavishly packed with cinnamon, clove, and nutmeg layered with massive hunky hunks of tender zucchini bread and a buckshot of tiny freckles of single-origin, Portland roasted chocolate. We love this ice cream for the sheer ingenuity of something so basic yet so darn delicious.
Roasted Parsnip & Banana Sorbet
After a long roast, these summer parsnips begin to soften to the texture of custard with the sweet caramelized flavors of bourbon and vanilla. So… why wouldn’t these be the perfect pairing for bananas? In fact, in Britain during WWII when bananas weren’t available they would use roasted parsnips as “mock bananas”. While that straight substitution sounds not-so-fun, the pairing is ingenious. The bananas and parsnips dance with each other mimicking each other with sweet spiciness. We added a hint of clove & cinnamon to help nudge this sorbet into a recipe that’s unforgettable.
LA August Menu
Caramel Corn on the Cob
Golden sumptuousness. We lightly sautee fresh corn kernels in a bit of salted brown butter, juice the kernels and add a bit of cream… allowing the sweetness of the corn to be the star of the show. The resulting ice cream is voluptuous in flavor and seductive in color. Tender ribbons of caramel find themselves drizzled into this ice cream; not to interfere with the corn-y flavor but to only help the ice cream melt in your mouth just a little faster.
Eggplant Honey Custard
This one’ll make you want to stick your face in the bucket, soaking in the glorious sweetness of honey, soft creaminess of southern california eggplants with skin as squeaky as a dolphin, and the fatty dense richness of a yolk-y custard ice cream. A dash of freshly microplaned nutmeg helps pull everything together making this flavor pairing surprisingly simple and delicate; without any of the flavors particularly overwhelming the other.
Green Fennel & Maple
Woah, these fennel bulbs are so plump they’ll make you blush! We steep and juice every part of the fennel stalk to stern including the seeds, pollen, everything. When combined with maple, the pleasant astringency of the fennel can be fully appreciated for it’s full culinary glory. The maple syrup we use in this ice cream is pretty unique because Morse Farms in Vermont has been in the family for over 200 years. We’ve tasted a lot of maple syrup in our days, and this is the best!
Strawberry Tomato Water Sherbet
We’re timid to call this a flavor pairing because instead of complimenting each other, strawberries and tomatoes harmoniously echo each other. In fact, vine-ripened tomatoes from Southern Cali are so freaking sweet, plump, and aromatic that they provoke more “strawberry-ness” than most (actual) strawberries you’ll find in the grocery store. We lightly roast strawberries and bright red, drool-inducing tomatoes with a hint of sugar just until they begin to break down. Together, the strawberries and tomatoes go straight into the ice cream machine to produce a perfectly bright, fruity sorbet.
California Avocado & Hazelnut Praline Sorbet
Two ingredients with flavors as delicate as can be. By lightly roasting, candying and pureeing hazelnuts and folding them into ripened and pureed avocados, our goal with this flavor was to make a combination that honors the nutty-ness of these crazy delicious California avocados. And this ice cream doesn’t merely honor the avocado… nay! This sorbet is the epitomistic tribute to all of avocado’s glory. This sorbet is like a stick of butter on a (avocado) tree limb bathing in crystal nuts. This sorbet is like rubbing your face in velvet while petting a small puppy goldendoodle. This sorbet will eternally alter your expectation of what a ripe avocado will taste like.
