CRAFT by Under My Host® Issue No. 15 Classics | Page 57

Cream with Raspberry Swirl (vegan), Gorgonzola Pear, Strawberry Honey Balsamic Ice Cream
e of the West Coast’s premier creameries with creative flavors, excellent local ingredients, and technique.
Cream with Raspberry Swirl
ingredients, most notably sandwich cookies from Petunia’s Pies and Pastries, this ice cream happens to be ve-
s the perfect canvas for the joining of cookies, cream, and raspberry. A favorite Salt & Straw preparation is to
l indulgent and top with vegan hot fudge, whipped coconut cream, candied coconut flakes and a cherry!
m and blue cheese from the masters at Rogue Creamery combine in this personification of the finest Oregon has
t & Straw recommend that you scoop it onto toasted sourdough and drizzle with good quality olive oil and top
topped with salted caramel, toasted hazelnuts, and this Aromatic Rosemary Granola.
alsamic with Black Pepper
honey balsamic vinegar combine with black pepper in this seemingly unusual ice cream, that makes complete
t, fruity, spicy blend hits your tongue. I’m pretty in love with this suggestion from Salt & Straw to macerate straw-
r, more black pepper, and some fresh herbs like basil, tarragon, mint or anise hyssop. This idea is totally my jam.
f lemon zest into the mix for a citrusy pop.
lt & Straw’s Whiz Bang Bar in PDX, they like to get creative with their
s and you can too! Just melt a small amount of your favorite chocolate in
microwave and use it to dip the rim of your cones before plunging it into
h of sprinkles, coconut, or chocolate shavings. Let it harden and then fill
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ice cream!