Ode to our inspiration, Edmond Albius, who was an important figure in the cultivation of the vanilla bean, our rich, creamy and sweet, our vanilla custard is slow-cooked cream blended with all the milks and steeped with vanilla beans harvested from Reunion Island, or Ilse Bourbon, Edmond's birthplace.
Cream, milk, egg yolks and caramelized sugar give this classic parlor favorite a warm and creamy finish. Pairs well with anything.
Pecans are roasted in brown butter, dusted with sea salt, baked into our crunchery-buttery
home-baked pecan cookies, and folded into our creamy brown butter pecan base.
This concoction is a revival of the traditional church lady favorite, the Pineapple Upside Down Cake. We've caramelized pineapple in brown sugar, baked it into our signature butter cake and swirled both into our sweet cream ice cream base.
Cachaça is Brazil’s official spirit which is a spicy, sweet, and fruity clear liquor named by the African captives who worked in sugarcane mills. They named the foam that collected at the top of cauldrons where sugarcane was boiled (the first step in producing sugar). We steeped fresh raspberries in palm sugar, lime juice and Cachaça (don’t worry, we cooked all of the alcohol out) to bring you a non-dairy sorbet that is sweet, tart, light and luscious in commemoration and celebration of Juneteenth, our newest federal holiday.
In honor of my eldest Auntie of the same name, this ice cream is an emulsion of simple ingredients, such as brown sugar, Ceylon and Saigon cinnamon. We gave it a kick with a salted caramel ribbon.
Smooth dark chocolate ganache ice cream made with a blend of Black Cocoa, which emits a smoother non-bitter taste, Callebaut 60-40-38 60.1% Dark Couverture, and the N’awlins crunchy creaminess of candied praline pecans.
A mash-up of two of the most vibrant, sacred and widely used stone fruits in the Afro-Caribbean culture, this flavor blends two spicy, sweet and crumbly Southern-style cobblers in our sweet buttermilk ice cream.
Our take on the Puerto Rican original Pina Colada is a sweet mix of coconut cream, pineapple, and orange juices and one of the sweetest varieties of mangos, the Kesar "Queen of Mangos" from India
Sallie Shadd, a freed slave who in the 1870’s achieved rock star status with her concoction of frozen cream, sugar, and strawberries. Dolly Madison was reportedly so impressed with Shadd’s strawberry ice cream that she served it at President James Madison’s second Inauguration Ball in 1813. Our strawberry ice cream is paired with a vanilla genoise sponge, sweet strawberry compote and strawberry balsamic caramel sauce.
Peaches are in season and we're here for it! The soul of our Peach Sorbet is Texas Hill Country peaches. We illuminate them with lemon juice, sweeten them with palm and pure cane sugar and warm them with a hint of organic vanilla and fresh ginger. It's juicy-sweet, a little tart and completely non-dairy.
The origins of watermelon have been traced back to the deserts of southern Africa, where it still grows wild today. Sprinkling a little salt on watermelon has been a southern thing since...well, forever. Texas watermelons with a little papaya and pink Himalayan salt flakes make this sorbet creamy, juicy, and totally summerful.
Fluffy, sweet and tart this is a rich Meyer Lemon ice cream recipe that pairs well with fruit or your favorite pound cake.
The origin of the Cowboy Cookie is as dusty as a Hill Country trail. Yet, this crispy on the outside/chewy on the inside cookie is a staple in many Texas bakeries. The traditional recipe made famous by one of America’s finest First Ladies during a national cookie bake-off is great; however, we could not resist the urge to create our own salty-sweet version with coconut, pecans, chocolate, golden raisins, corn chips, toffee copiously chunked into butterscotch sweet cream.
Columbian Coffee ice cream with bites of Mandazi African Beignets, a lightly sweetened pastry that combines the hollow inside of beignets and the fluffy feel of donuts.