How does Crème Fraiche Apricot sound?
Lately I’ve been putting the finishing touches on a few new flavors that we’ll introduce within a week or two.
How does Crème Fraiche Apricot sound? The ice cream is mildly flavored with crème fraiche (a French version of sour cream), and we’re making an intense, tangy apricot preserve that we’ll hand-ribbon through the ice cream. I can’t keep from eating the test versions we’ve made, and our Kitchen Chief, Marty, and his pregnant wife (pregnant women make the ice cream-world go ‘round!) are clamoring for it to get done and become available. So tomorrow Marty and I will be training two of our ice cream makers, John and Chris, to make the preseves, then we’ll cool them overnight and get it on the menu a couple days later.
Another one in the flavor incubator: Almond Biscotti. It’s sweet almond ice cream flavored with pure almond oil, our homemade almond butter, and a touch of sea salt; and we’ll mix in pieces of our homemade biscotti, perhaps with a Belgian dark chocolate coating. I’ve been wanting to make an almond flavored ice cream for a long time, especially after having tasted one at the excellent Bi Rite Creamery on a trip to San Francisco earlier this year. I’ll be training one of our bakers, Sarah, to make the biscotti next week, so look for that one soon.
More news and musings from our kitchen coming in about week…
About the Blog
I’m Mike Mitchell, and I, along with a great team of craftspeople in our kitchen, spend my mornings, days and nights making the ice creams that we serve at Mitchell’s. I’m a pretty lucky guy, no doubt. The passion for what I do is always there, and there’s always fun to be had--with the introduction of new flavors, the partnership with farmers and other ingredient suppliers, working alongside great people, serving great customers.