Skip to main content

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

Popular posts from this blog

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

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