Holy smokes, it’s been busy at the bakery! Market season is swing (mind you, not full swing, as we’ve still got two more to add to the schedule,) the street has been repaved and reopened, and the lovely spring weather… well, so much for that last bit. Hail at the end of May? Really? Aw, whatever. We’re still making ice cream.
honey sesame snaps with lemon zest ice cream
What’s new in the freezer? How about some salted caramel ice cream? Oh, and we’ve kept a bit of the liquid caramel on hand, in order to add a shot or two to your scoop. Mexican chocolate ice cream is my new favorite. I’ve always loved the grainy, cinnamony sweetness of Ibarra. Um, dare I mention that no harm is done to a scoop of the Mexican chocolate ice cream if you choose to add a shot of caramel. Rhubarb is still the kitchen favorite, but this may be temporary, as we’re working up a buttermilk strawberry ice cream this week.
Forget the rain! Bring your soggy self in for a bite of cool, creamy goodness.
