ice cream sandwiches
I’m not sure I’d recognize a Coldplay song if it was on my ipod (oh my, maybe there is a Coldplay song on my ipod… let me check.) But Cold Play? We’re familiar with that. The last few weeks have brought a flurry (ar, ar) of excitement as we churn out (just full of awful puns today) our first few batches of ice cream. Saturday was the evidence we needed – proof if you will, that warm weather is not merely a pipe dream. Rather, summer sun is a fast approaching reality which we are eager to embrace. So let’s go!
The freezer is on, with settings finely tuned to keep our custardy
ice cream soft enough to scoop, but firm enough to press between two wafer cookies. Zesty sparkling lemonade and iced toddy coffee are on the menu, too.
And just what sort of ice cream flavors have we been consuming concocting at the bakery? Well, here’s a rundown for the week:
– simple vanilla bean custard swirled with our own rhubarb preserves. The sweet creaminess of the ice cream contrasts beautifully with the sweet-tart nature of the rhubarb.
rhubarb ice cream
lemon zest – simple lemon custard ice cream packed with lemon zest. We love this flavor with our honey sesame snaps.
Sterling coffee – our friends at Sterling roast miniscule batches of beans. I can’t swear to it, but I’m pretty sure an entire batch went into the shots they pulled for this ice cream. It’s full of super intense roasted coffee flavor, and sits nicely between two lil’ mama pieces.
Brownie bit – vanilla bean custard sprinkled with pieces of our chocolate cheesecake brownies. This would not be ruined by placing a scoop atop one of the actual brownies for a mini brownie sundae of sorts.
Vanilla bean - simple creamy custard scented with vanilla bean.
Traffic on NW 23rd might be a beatch at the moment, but maybe you’ll be willing to walk an extra block or two for some sweet, delicious Two Tarts ice cream? Think of it as burning off the calories in advance.