2023 RODEO HOUSTON BEST BITES WINNER
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.
Mi Sierra Negra
(Pineapple Habanero Sorbet)
2023 FEASTS WITH THE BEASTS FEATURED FLAVOR
This plant-based is a Pineapple Habanero Sorbet with Coconut Caramel created to highlight the biodiversity of the Galapagos Islands and the Afro-Ecuadorian culture. Esmeraldas, otherwise known as the South American Country of Ecuador, is populated mostly by people of African descent. The coconut or Encocado” (meaning “coconuted”) is the essential ingredient in Esmeraldan cuisine. For the Esmeraldans the encocado is a potent symbol of their identity. It is an essential part of their cultural heritage as an ethnic and regionally distinctive people. This flavor is cold with a little heat, tart with a little sweet. Meet Mi Sierra Negra, a Pineapple Habanero Sorbet gently sweetened with a roasted coconut caramel swirl.
2023 LUCILLE'S HOSPITALITY GROUP PRINCE WEEK FEATURED FLAVOR
Our tribute to His Royal Purple Highness and our favorite, the third studio album released by Prince of the same name, this flavor is a Blackberry Custard flavored with Merlot and Texas Blackberry Melomel wine made with estate grown blackberries. WE dirtied it up with bits of Brownies, White Chocolate, Walnuts and Blackberry Compote Swirl.
Wild all-natural dried tea flowers harvested from the butterfly pea plant steeped in our signature sweet custard. The roasted pistachios covered in white chocolate & lemon cream yield the perfect tcrunch. It is a delightfully light floral-forward flavor with a blueberry finish. It’s best paired with Dallas-based Wackym's Kitchen's Lemon Lavender Shortbread Cookie.
In honor of the Chef's eldest Auntie of the same nickname, 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.
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.
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.
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.
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 custard is paired with poundcake, sweet strawberry compote and strawberry balsamic caramel sauce.