Tasting Notes: Revival Ice + Cream

Yesterday Chef Ron Mendoza opened the doors to his brand-new ice cream shop: Revival Ice + Cream. We didn't make it over there yesterday, but we knew that we had to try it today. I'd seen too many photos from friends that just made me want to stick a spoon into my computer screen!

So, despite the grey skies and occasional raindrops, we headed over for some ice cream. When we arrived, the benches in front of the window were packed with customers and there were just a few people in line in front of us. By the time we got our ice cream, the line reached the door. It seems we weren't the only ones who were willing to eat ice cream in the rain!

Made with Clover organic milk and cream and with almost all of the ingredients sourced from local farmers’ markets, Mendoza offered a dozen ice creams that were outrageously creative.

We tasted several and still couldn't decide. Jake ended up with a double scoop of Heart of Darkness and Mint. D chose to have an ice cream sundae with the Sweet Potato. The Sweet Potato has burnt marshmallows and speculoos crumbs; the kid will always pick something that includes a Dutch ingredient! I saw sauce and toppings in the cup, but he had almost devoured it before I had a chance to photograph it.

R and I opted for the four-scoop taster. We had the Matcha, Mint, Grape & Ginger, and BeesKnees.

BeesKnees featured honeycomb from the Carmel Honey Company and bee pollen, too. The Matcha included Buddha's Hand; the Mint incorporated eucalyptus. The Grape & Ginger was a refreshing sorbet. Yum.

There's not much to say except: Wow!

Wow. Wow. Wow. As you can see...we didn't like it at all! If it weren't socially unacceptable to lick the tray clean, I'm pretty sure R and I would have battled it out.

Mendoza's flavors are innovative, wild, and yet they are also perfectly balanced. All the way home, we debated which of the flavors we tried was the favorite. Nothing bubbled to the top because we were equally impressed by them all.

We can't wait to go back! Though we would love to go back again tomorrow, we'll probably give it a week or so to make sure there are new flavors to try. So impressed. So happy to have an artisan ice cream shop locally.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog