The action plan (so far) and what to expect this Spring

I’m still working out the details of how this ice cream series is going to work. I have a pretty good idea of what ingredients I want to work with, how ever the world is my oyster and I’m trying not to get too carried away. I’d like to have a plan for the year but one that leaves room for spontaneity and fun.

With that said, here’s how I’m thinking about this at a high level.

Sweeteners

• Honey

• Maple

• Coconut sugar

• Agave

• Dates

• Molasses

Base liquid

• Dairy from Sullivan County, NY

• Nut milks

• Blended fruit and vegetables (sorbet)

Thickeners

• Local Pasture Raised Eggs

• Stabilizers

  • guar gum

  • locust bean gum

  • xanthan gum

  • carageenan powder

Flavor Themes

• Seasonal Fruit (local)

• Seasonal Vegetable (local)

• Nuts and Seeds

• Woods and Barks

• Herbs

• Florals

• Medicinal/Botanical

• Traditional

• Experimental

Historical and Regional. Themes

• Old and New Mexican

• Native to the Americas

• Columbian Exchange

I’d like to make 1 or 2 flavors a week, each with a dairy-free alternative. No mix-ins but maybe some fruit bits and syrupy or chocolatey swirls (so don’t expect Ben and Jerry’s). Some weeks will be purely dairy-free because peak season is perfect for sorbet and some ingredients, like nuts and seeds, I want to explore in their entirety. To honor a friend Hayley, who got me excited for this whole project, I will do my best to also keep the diary-free options soy, oat, and gluten free.

To start, I’ll work with 1 quart per flavor. That seems reasonable. Still trying to figure out the serving sizes, price point, and most importantly how I’ll get these flavors to you. I have a lot of people in a 100 mile radius that I’d love to give my ice cream too, but this will likely start in NYC and migrate outwards throughout the year. Don’t worry, I’ll document the early flavors so I can recreate them <3.

P.S. I’m not taking recommendations or requests.

xo