Our homage to Stagecoach Mary, the first African American woman to carry mail with a rifle and a shot gun is truly special. Our Caramel Stracciatella is layered with Bittersweet Dark Chocolate, our house made Ethiopian Pralines which emit a sweet start with a savory finish, and Texas Whiskey Caramel Swirl.
Our white chocolate custard tastes like milk chocolate with chunks of moist red velvet cake throughout and swirls of cream cheese frosting. We like to top ours with roasted salted pecans.
Sweet Red Pears and Sugar Plum sparkling juice steeped in Jamaican Hibiscus tea and freshly squeezed Pomelo juice make this 100% plant-based, vegan sorbet one of the prettiest and freshest sorbets that you will ever eat. The perfect toppings for this flavor are roasted walnuts or shaved coconut.
2023 RODEO HOUSTON BEST BITES WINNER
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.
In honor of an 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, and the N’awlins crunchy creaminess of candied praline pecans.
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 the Texas sweet tooth culture. 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.
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 custard blended steeped with vanilla beans harvested from Reunion Island, or Ilse Bourbon, Edmond's birthplace.
Fresh cherries picked at their peak are combined with sugar, vanilla, caradmom and a touch of peppery spice. The extra step of roasting the cherries intensifies the flavor and color of the cherries and makes this all-fruit sorbet the perfect partner for dark, delicious chocolate.
The Satsuma Mandarin was brought to North America in the 18th century, starting groves in the Jesuit Plantation upriver from New Orleans. The fruit is tart and sweet, slightly acidic, and deliciously juicy. We got our first harvest of Satsumas from Alabama to make this light, and tangy sherbet swirled with Golden Pineapple Nectar Swirl. It sings with citrus season flavor! The crispy bits of Roasted Vanilla Meringue offers a sweet balance with the citrus and add a little texture as well. Top with roasted, shaved coconut for the ultimate bite.
Fluffy, sweet and tart this is a rich Meyer Lemon ice cream recipe that pairs well with fruit or your favorite pound cake.
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.