It’s officially the end of summer, so we celebrated (mourned?) by creating a batch of black currant and gingersnap ice cream with fruit we saved from earlier in the season. Currants are making a comeback, and we’re more than happy to incorporate these tart little guys into our ice cream.

Back in July, we cooked down a basket of black currants with some sugar, to save them for later. Then we blended the sauce with premium milk and cream, and some truly gorgeous egg yolks from Cornell Farm in Hoosick Falls, New York. That rich orange tint comes from carotenoids (plant pigments), which are found more noticeably in the eggs of free-range hens. Compare an egg from the farmers’ market to an industrially produced egg from the supermarket next time you get a chance, and you’ll notice a marked difference in appearance and flavor.

But back to the ice cream. We sweetened it with local linden honey from Tremblay Apiaries, and added pieces of crisp gingersnaps. A delicious combo that we can’t wait to bring back next summer.