Calliope Ice Cream

Espresso base made with Ledger Coffee and Greenbush Old Fashioned Sour Cream Donut pieces — Coffee & Donuts ice cream is back in the small batch case for May!

Making Hop Along Charcuterie Ice Cream using Hop Along cider-washed cheese, Granny Smith apples, and walnuts in a caramel apple base. 🍦🍏🧀

In today’s FAFO ice cream moment, we are turning the very funky-delicious-earthy Red Hawk Triple Cream Washed Rind cow’s milk cheese into a frozen treat. Stay tuned!

Happy birthday to Danielle, who’s spending her day the most ice cream-y way ever — by being at UW-Madison’s Batch Freezer workshop and rockin’ all the protective coverings!

Any guesses as to what we’re pulverizing and adding to ice cream today?

Tomato Ice Cream is in the small batch window. On a related note, I have 26 tomato plants in my garden this year. It was “an experiment.” Please help.

Let the gravlax trials begin! Got a bit of wild-caught Coho Salmon from our neighbors and we’re going to see how a “Bagels & Lox” ice cream turns out. Stay tuned, as always…

Dill Pickle Ice Cream by popular demand! No, really, the staff at Ian’s Garver made a special request so you can blame them. It actually is a very good ice cream—heavier on the dill, lighter on the “pickle”. It’s in the small batch window right now!

Before you make a Negroni Ice Cream you have to know what a Negroni tastes like. Just another Tuesday in the back of house…Cheers!

Step 1: Roast a big pan of peaches.
Step 2: ?
Step three: PEACH JALAPEÑO ICE CREAM