June 3, 2010
Flavors of the Month - June 2010

Southern Sweet Tea
sweet black tea ice cream with hints of peach, spiked (as sweet tea should be) with NY distilled bourbon


This takes us back to our days living in the South, where sweet tea runs like water. We made things a bit more interesting with a little something special - a shot of local distiller Tuthilltown’s smooth Baby Bourbon.

Rhubarb Ice Cream
a sweet and tangy rhubarb ice cream


Plain and simple it’s rhubarb ice cream. Yet it’s not so plain and simple due to the complexity of rhubarb - it’s tangy, it’s sweet, it’s creamy, and chunky. Made with locally grown rhubarb we picked up at the Greenmarket. 

April 26, 2010
Flavors of the Month - May 2010

Well - here they are finally. As if you couldn’t guess them already…

Mint Chocolate Brownie
fresh mint ice cream with chunks of chocolate brownies

Mint chocolate chip was my favorite flavor when I was a kid, and it always had to be the bright green kind. This time around, we’re using fresh mint leaves and rich, chocolatey brownies from local producerGreyston Bakery for a delicious take on a classic flavor combination. Sans food coloring. <00, Mitch

Honey Lavender with Granola
honey ice cream with a hint of lavender, layered with granola 

This not too flowery honey-lavender ice cream is made with lavender grown right here in New York (who knew we grew lavender?) at Lavender by the Bay. We’re adding a little crunch with the most delicious granola I’ve ever tasted at Early Bird Granola. <00, Diana 

February 22, 2010
Flavors of the Month - March 2010

Pear Ginger
creamy ginger ice cream with fresh Bosc pears

We pair fresh Bosc pears with a creamy smooth ginger custard base to create a fruity ice cream with some zing. A mellow flavor to carry you through the rest of winter. I found one stand at the Greenmarket that is still selling pears - Locust Grove Farms.

The Full Stack
sweet grade a dark maple ice cream with bits of homemade spiced-walnut pancakes

About this time of year all I can think about is snowboarding. With every good boarding trip comes is the obligatory stop at a diner, where I get a full stack of pancakes with plenty of real maple syrup. Here we have the second in our Ice Cream for Breakfast line, The Full Stack. It’s maple ice cream, with chunks of homemade spiced-walnut pancakes.

January 30, 2010
Flavors of the Month - February 2010

Oh man, we have never been more excited about our flavors than we are this month. Granted we’ve only had three months of flavors, but still. These are some of our finest. Check ‘em out below.

Michelle’s Flavor of the Month is:
Salted Caramel
caramel ice cream with sea salt and a hint of vanilla

With a little bit of magic, we turn sugar into caramel. Add some milk and eggs, and a punch of salt (not a pinch, we’re going for “salted” here) and voila - Salted Caramel Ice Cream.

Diana’s Flavor of the Month is:
Red Velvet Cake
cheesecake ice cream mixed  with red velvet cake

A perfect flavor for Valentine’s Day! After many variations, we’ve perfected our cheesecake ice cream - with a cream cheese and sour cream base. We throw at least one red velvet cupcake per pint and let the ice cream churner slice and dice it as it will. Our cupcakes are from our favorite local bakery that keeps it real, Sugar Sweet Sunshine.