“And we’ve got a green apple sorbet made from whole fresh apples – chunks or not chunks, depending on what I feel delivers the best flavor and texture combo that day.” “Our Cider Donut flavor has whole donuts blended into the base,” says Ackley. Texture also plays a role in the modern ice cream experience. The labne is similar to tangy Greek yogurt. Lisa is Persian, so the couple were delighted to find orchards in the Hudson Valley that could source perfect black cherries for a Labne Sour Cherry ice cream.
Tahini and oat milk are the keys to the halva flavor, while almond milk is blended with extra virgin olive oil in the satsuma ice cream. In Tivoli, New York, in their Fortune’s Ice Cream shop, Brian Ackley and his wife, Lisa, offer Halva Honeycomb, based on Middle Eastern sesame candy, and citrus-y Olive Oil Satsuma.īoth are non-dairy, born of Brian’s wish to create creamy texture without using typical coconut cream or neutral oils. Salt &Straw’s Thanksgiving lineup features turkey bacon, buttery brittle and jammy cranberry sauce flavors folded into a five-course feast of ice creams. “Adding a splash of that allowed the strawberry flavor to really shine through,” Malek says. To showcase flavorful Oregon strawberries, he worked with a local beekeeper who’d developed a honey balsamic vinegar. One of Tyler Malek’s favorites is Strawberry Honey Balsamic with Black Pepper ice cream. It’s now available nationwide through Salt &Straw’s website. In a regional collab, they worked with Florida-based Panther Coffee on a Coffee Chocolate Tres Leches ice cream that launched at Panther’s Miami shop. Tyler Malek, who co-founded Salt &Straw with his cousin Kim Malek, says they enjoy partnering with chefs and makers to tell cultural stories through ice cream. Other offerings there sound like a warm hug in gelid form: Jasmine Milk Tea laced with chocolate-coated almond slivers, or Rhubarb Crumble with Toasted Anise. Spencer notes Oregon-based ice creamery Salt &Straw for “combos like Pistachio with Saffron, and Hibiscus and Coconut.” In her city, Birmingham, Alabama, the artisan ice cream company Big Spoon Creamery has a Key Lime Yuzu Pie flavor, for instance. “I’ve noticed a lot of new citrus flavors beyond lemon, orange and lime, like calamansi, kumquat and mandarin,” she says. Ice cream makers, like a lot of chefs, are embracing an international pantry, says Alana Al-Hatlani, assistant food editor at Southern Living magazine. Liz Sgroi, executive director at Food Network Magazine, points to a collab this spring between Van Leeuwen and Hidden Valley on a ranch-dressing-flavored ice cream. “Jeni’s Splendid Ice Cream has an ‘Everything Bagel’ flavor featuring cream cheese ice cream with everything bagel gravel,” says ’s Assistant Food Editor Taylor Ann Spencer. Unusual combos of savory and sweet are another trend. On the flavor front, there are floral ingredients like rose, orange blossom, lavender and jasmine, and herbal notes like saffron and tarragon. Recent years have seen an explosion of novel flavor combos, unexpected ingredients and new presentations from ice cream makers large and small, food editors say. Or at least you do now.Still, the world of ice cream isn’t immune to change, and like any culinary domain, it’s evolving.
You know you’ve always wondered what this mash-up would taste like.
So why not enjoy both, at the same time, in the same bowl, with the same mouth. Have you ever met someone who didn’t smile while eating ice cream? Or while eating a comforting bowl of Kraft Macaroni & Cheese? Yeah, we didn’t think so. Not just the best way to make ice cream, but to live. We seek to satisfy omnivores and vegans alike. If it’s tough to pronounce, it’s probably tough to digest. Even if we have to go to Mount Etna to get them. What could be happier than that magic combination of milk, cream, eggs, and cane sugar (or coconuts, cashews and oats for our vegan friends)? Yes, our ice cream has fat. As far as we’re concerned, happiness is healthiness. Nowadays, people can spend so much time on what’s “healthy” they don’t stop to consider what’s healthy. We started Van Leeuwen Ice Cream in a yellow truck on the streets of NYC in 2008 with a mission to make good ice cream that makes you feel good. Size: 14 fl oz (414 mL) About Van Leeuwen Ice Cream We bring your favorite Van Leeuwen Ice Cream fast and frozen right at your doorstep!
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