Ode To Ice Cream*

What happens when these two women get together? Ice cream. What kind of ice cream?

Chocolate Peanut Butter Pie Ice Cream
(to be exact)
Peanut Butter Ice Cream with Fudge Ripple and Oreo Cookie Swirl

Thanks to my mom's recent unveiling of her famous chocolate peanut butter pie at the cafe I was inspired to recreate her treat my way. With her recipe in mind I created my own version, of course in the form of ice cream. Little did I know that her pie and my ice cream whim would reignite my love of making the frozen treat that was once so near and dear to my heart. Not that ice cream and I had a tiff or a falling out or anything. We didn't fight or fall out of love. We just needed some time. I needed some time, to explore other possibilities. Simply, I had to move on to other things (see weekly panini specials: i.e. brie, cherry-rosemary jam, and candied walnuts on olive ciabatta) to realize what was lost. Until this afternoon it had been a few months since I had devoted a few hours to the frozen custard lab. Today after work while Evan and Kris worked espresso shots, milk steaming, and eventually latte art, I busied myself in the kitchen whisking cocoa powder, zesting oranges, steeping tea, tempering custards, inventing new flavors, and eventually churning them out like gangbusters. Ahhh, just like the good old days. Funny how a few days of perpetual rain in August and a taste of Mom's home cooking can spur some things on, isn't it?
Under Homemade Ice Cream our menu currently reads, "ask for today's selections." It always makes me laugh because oftentimes people ask and even after we tell them our flavors their reply is, "And what are your ice cream flavors?" They never really understand that those are our ice cream flavors (i.e. Peanut Butter and Jelly, Chocolate Pudding, Corn on the Cob, Avocado, Mexican Coffee). I'll be the first to admit that our flavors aren't your standard crop. And honestly I think that's exactly what we're going for. Hopefully our efforts do more than just confuse you. Hopefully they make you think about and enjoy ice cream in a whole new way.

LRBC Flavors On Board This Week:
Jamaican Rum Raisin Ice Cream
Evan's Grandpa's favorite, made with Myers's Original Dark Rum, Orange Zest, and a Mixture of Golden and Thompson Raisins

Coconut Mint Lime Ice Cream

You Put the Lime in the Coconut and Refreshing, Refreshing, Refreshing

Earl Grey Truffle
Okay so this flavor craze has totally been the rage and we've jumped on the Bandwagon;
Earl Grey Ice Cream, Fudge Ribbon, and a Hint of Grapefruit

Courier Coffee Ice Cream

Brazil Camocim Estate Peaberry (Organically grown at an elevation of 1,100 meters)

Green Apple Basil Sorbet
Granny Smith Apple Sorbet with Basil Chiffonade

Double Salted Caramel with Candied Bacon
Milk Caramel Ice Cream with Fleur de Sel, chopped Candied Bacon, and dusted with Sel Gris

Whether you like licking in the rain or melting in the sun this week we gots what's you need.

*A follow-up to Ice Cream 101


Kirti said...

There is great sorry in my heart this night that I live many thousands of kilometers from Oregon and therefore have a snow flakes hope in hell of ever trying your ice cream or baked French toast. I will visit and imagine and feast visually at your cafe!!

Kendal said...

Aaaaah you're killing me with these! I, too, am sorry to be so far from bacon ice cream and apple basil. corn on the cob? yes please.

AnnMarie said...

holy s*%&t. that is all i can say.