Penny Ice Creamery LOVE

We were introduced to the Penny Ice Creamery during the Santa Cruz Food Tour. We were enamoured immediately. But last night, when we decided to brave the chaos of the Independent Marketplace just to get some Penny Ice Creamery goodness, they cemented themselves in my mind as THE BEST ICE CREAM EVER.

Penny Ice Creamery is a combined effort between Chef Kendra Baker, an award-winning pastry chef, and her business partner Zachary Davis. Their open kitchen and production room invite the community to take a look behind the scenes into their daily production; they are the only ice cream shop in Santa Cruz making small batches of ice cream completely from scratch, in-house everyday. Their flavors change with the seasons and feature locally farmed and organic ingredients.

A comment on their wild flavors. I took a peek at the flavor board in the open kitchen and saw some phenomenal combinations and stand-alone flavors, including Earl Grey, aprium, burnt cinnamon, chamomile-apricot, and whiskey. Not only are their flavors ‘wild’ as in outrageously creative; some of them are, literally, wild. I love that they utilize a professional forager. So, as the seasons shift, they create ice creams with what can be readily found on a day-hike. For example, I found out that we missed their candy cap mushroom by a month and I made a mental note to get up there in May next year!

At the Independent last night, they were scooping, into a cone because Penny Ice Creamery only offers ice cream in a cone as it’s the ultimate no-waste container: chocolate sorbet, strawberry straight up, Tahitian vanilla, coffee-chocolate-almond praline, and – what sent me over the edge from adoration to flat-out lust – fig with honey!

If you're local and you haven't had a chance to try out the Penny Ice Creamery, I think a field trip to Santa Cruz is on your to-do list before the summer ends.

Comments

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog