Greedy Goat Ice Cream at London’s Borough Market

After an amazing few days in Scotland, K and I flew to London’s Heathrow Airport. Instead of immediately jumping on a transatlantic flight home, K had arranged our flights to allow for a 24-hour layover in London. I’d been there once before to visit our friends Kat and Corey, who moved there from Seattle for a few years. K has been back several times for work, but I was eager to experience the historic city again.

We had a few hours to fill before meeting up with our close friend, Rangi, from Australia who was coincidentally visiting London at the same time. K asked me to decide what we should do. It wasn’t enough time to tour the Tower of London (still on my bucket list), but we had plenty of time to tour Borough Market. I love visiting local food markets when I travel; it seems like a good way to learn about local agriculture and culinary customs. And since Borough Market was only a mile or two away from our hotel, we took advantage of the nice, cool weather and walked there.

A bridge selfie on walk to Borough MarketWe arrived to find Borough Market quite bustling, despite being a weekday afternoon. It is an open-air market, and I was struck by how clean it was! According to the market’s website, there are over 100 stalls and stands. I did a quick iPhone search for “ice cream at Borough Market” and found two options — a gelataría and a place called “Greedy Goat Ice Cream.” Goat ice cream? My mind immediately went to that gross yak ice cream we sampled in Beijing. No, thank you! But I made the mistake of telling K about this goat milk ice cream, and he insisted we go. The man adores goat cheese, and he’s always game for trying the weirdest and most creative ice cream. The map online showed the stall in Borough’s “Green Market” area. I dragged my feet a bit while daydreaming about how lovely a cup of gelato would be.

With its cheerful and colorful signage, it was fairly easy to find the Greedy Goat stall. There wasn’t a line, so I went right up to the counter and peered into the ice-cream case.

IMG_8417The goat milk in Greedy Goat’s ice cream comes from a herd of goats on a family farm in Essex. They tout the fact that goat milk has less lactose than cow’s milk and is easier to digest, meaning it’s a great option for those ice-cream lovers who are lactose intolerant (like my mom) or are sensitive to dairy. There were nine flavors to choose from, with Vanilla being the only super-traditional one. There was Cherry & Almond, Strawberry Cheesecake, and Eton Mess. I’d later learn that Eton mess is a traditional English dessert with strawberries or raspberries, meringue bits, and cream. If I could go back in time, I’d order this because K and I love meringue.

IMG_8419But I felt pretty good about my two flavor selections: Salted Caramel and Chocolate Chip (which was actually double chocolate chip, as the base was chocolate). I figured these flavors would have the best chance of overpowering any weird goat taste. Plus, caramel and chocolate are a match made in Heaven.

Our two-scoop cup of goat ice cream cost £5, or $7.50USD. That is expensive! I’m happy to pay extra to support a family farm and small ice-cream business. But this would qualify as a “special treat” and not an everyday indulgence for me.


Bottom scoop: Chocolate Chip; Top scoop: Salted Caramel

The verdict? I cannot believe how much I liked this ice cream! The first thing I noticed was the unique texture: it was almost crumbly yet not really icy. Almost like a frozen dry mousse? I’ve never tasted anything like it before, but I was a fan. The Salted Caramel had a nice light caramel flavor. It is not super salty, but I think any caramel-lover would be happy with this. I could only taste goat milk in the aftertaste, and it wasn’t too sour or tangy. The Chocolate Chip was, well, chocolately! The small bits of chocolate melted in my mouth, and this double whammy of chocolate masked any goaty flavor even better than the caramel did. Overall, this ice cream was surprisingly awesome. If you find yourself in London with a few hours to fill, do yourself a favor and head over to Greedy Goat Ice Cream!

The Stats:
Borough Market
London SE1 1TL
United Kingdom

Third Day in Scotland: Stewart Tower Dairy

The morning after our special night at the Three Chimneys, K and I woke up to this view:

IMG_8376I had to pinch myself to make sure I wasn’t still dreaming! Our fast-paced itinerary had us traveling to Edinburgh that afternoon, so we reluctantly packed our bags into the rental car and drove off the magical Isle of Sky. But not before a quick walk (for me) and run (for him) along the water and breakfast in the stunning Three Chimneys sitting room.

The drive from the Three Chimneys to Edinburgh took us about 5 hours. Under normal circumstances, I’d be bored and restless sitting in a car for so long. But the vast and diverse beauty of Scotland kept me thoroughly entertained. We drove through a section of Cairngorms National Park, the largest park in the United Kingdom. I found myself nodding off at one point but quickly snapped myself out of it just to experience what was outside my passenger seat window!


iPhone photos don’t do Scotland justice!

About two-thirds of the way to Edinburgh, K pointed out one of those highway signs that lists food and lodging options accessible via the upcoming exit. The sign read “Stewart Tower Dairy,” which he insisted had to be an ice cream shop. But I wasn’t convinced. The area off the highway still seemed quite remote, and I couldn’t imagine we’d find anything besides a dairy farm. I said we should probably just keep driving, but K overrode me (driver’s prerogative) and took the next exit.

We quickly found ourselves on a narrow rural road — there were hardly any other cars, nor any businesses in sight. Still, K forged on with a sense of adventure. His conviction was contagious, so I wasn’t too surprised when a large dairy farm and shop came into view. Our gamble had paid off!

IMG_8960Despite being far off the beaten path, Stewart Tower Dairy appears to do a bustling business. There were plenty of cars in the parking lot, and we spotted the animal farm with a petting area. And dairy cows were grazing in every direction.

IMG_8491K and I entered the dairy shop, where we first found ourselves in a room with specialty grocery items — including an impressive selection of cheese and milk. This dark-wood room led into a bigger and brighter circular room (aptly called the “Round House”) with plenty of seating for customers. This is where I found what I was looking for… ice cream!

IMG_8487Stewart Tower Dairy makes their ice cream in the Italian soft-style gelato style. There were well over a dozen flavors behind the glass counter. Some were traditional, like Vanilla, Chocolate, and Mint Chocolate Chip. But there were quite a few interesting combinations like Orange Chocolate Crunch, Toffee and Fudge Pieces, and Turkish Delight. I was immediately drawn to the Pink Panther, described as strawberry ice cream with white chocolate and strawberry pieces. Isn’t it gorgeous?

IMG_8489K usually gravitates to sorbets, and he immediately picked out Mango Passionfruit Ripple. The guy absolutely LOVES passionfruit. We decided to share one cup, and the double scoop of gelato was  €3.25, so less than $4. The serving size was perfect.

IMG_8488The verdict? K was a bit more impressed with this gelato than I was. But it was still very good, and we had no problem polishing off this cup. Neither flavor had that rich, silky texture or almost buttery flavor that I’d expect ice cream coming from grass-fed cows to have. I’m guessing this might be due to the lower fat content of gelato. K and I both agreed, however, that Stewart Tower Dairy’s flavor creations were well-executed. Not surprisingly, K’s favorite was Mango Passionfruit Ripple and mine was the Pink Panther. The Mango Passionfruit Ripple tasted tropical and refreshing, and K was happy to actually taste the passionfruit. Oftentimes, mango overpowers whatever it’s paired with. I really appreciated that the strawberry gelato in the Pink Panther wasn’t too sugary sweet. The white chocolate chips were delicious and just the right size: small enough for easy chewing, but hefty enough to taste the white chocolate.

I’d love to return to Stewart Tower Dairy and enjoy a lazy afternoon with family, enjoying cups of coffee and gelato before meandering around the beautiful Scottish grounds.

The Stats:
Stewart Tower Dairy
Perth PH1 4PJ

Second Day in Scotland: Three Chimneys’ Toasted Oat Ice Cream

Our second day in Scotland was both my and K’s favorite day of our vacation. We woke up bright and early to start the long drive from Fort William to the Isle of Skye. As one of Scotland’s top three destinations, Isle of Skye is well-known for its stunning scenery and quaint seaside towns.

Another one of our “must sees,” the Eilean Donan Castle, is conveniently located right near the bridge to Skye. The castle has deep ties to the Clan MacRae, which my father’s side of the family descends from. It was so fun exploring the castle and spotting “MacRae” everywhere!

11938674_10103208222353534_8533718171967573635_oAfter the castle, it was a short drive to the Isle of Skye. I wish the photos we took from the car did this beautiful drive justice, because it was unbelievable, but alas the iPhones just didn’t cut it. Isle of Skye’s name comes from the old Norse sky-a, which means “cloud island.” I couldn’t describe the island any better than that! The vast sky and spectacular clouds seem closer to earth on that island.

Our first stop was the Talisker Distillery, where we took a tour of how Talisker makes their famous single malt Scotch whiskey. I don’t like whiskey, but I love tours! If you make the trip to Skye, I highly recommend a visit to Talisker.

We saved our last stop for last: The Three Chimneys and the House Over-by. I had stumbled across the inn and restaurant while reading some tour books that my girlfriend generously loaned me this summer. The restaurant has a Michelin star, and the TripAdvisor reviews were impressive. We considered our stay a first wedding anniversary present to ourselves. And nothing could have compared me for how special this little oasis is. It is located closer to the “middle of nowhere” on the Isle of Skye; we had to break many times for sheep crossing the single-lane road. There was no cell service. But, man, was it worth the trek!

IMG_8377From the moment we arrived at the House Over-By (the inn, which is located on the right-hand side in this photo), K and I felt welcome and relaxed. Our room was elegant yet cozy, offering a stunning view of the Loch across the street.

IMG_8376After a quick rest (nap for me) in our room, K and I got ready for dinner. We convened with the other guests in the House Over-By’s sitting area, where we enjoyed a glass of champagne and met our table-mates for the evening, Ian and Sheila. K and I had elected to eat dinner at the Three Chimneys’ “Kitchen Table,” which is just what it sounds like. Diners get the opportunity to enjoy a multi-course meal while observing the chaos (or lack thereof) of a fine restaurant’s kitchen. Below is a photo of our table that K took the next morning:

FullSizeRenderEating dinner at the Three Chimneys’ Kitchen Table was one of the most memorable experiences I’ve ever had. Not only was the food incredible (a personal favorite: beetroot cured Solway salmon with quail egg and pickled cauliflower), but the service was the best I’ve had. Our server, Charlotte, was meticulous yet warm and friendly. She ensured that no gluten touched my plates and that our wine glasses remained full at all times. Our conversation with Ian and Sheila also added to the experience; Ian recently bought a house a couple miles from the Three Chimneys, and he and Sheila gave us plenty of local tips. We felt lucky to share this incredible experience with two new friends.

Charlotte had encouraged us to get up and explore the different stations in the kitchen. Naturally, Sheila and I made a beeline for the pastry area. There, pastry chef Jackie showed us how to make the Three Chimneys’ signature dessert: Hot Marmalade Pudding Souffle. Essentially, she makes a paste by pureeing traditional Scottish sticky pudding and combining that paste with whipped egg whites, sugar, a tiny bit of flour (left out for gluten-free versions) and milk. She then divided the mixture into special ceramic cups, popped them into the oven, and voilá! Jackie made the finicky pastry look like a breeze to make.

Our Hot Marmalade Pudding Souflees were served with Drambuie (whiskey) Syrup and Mealie Ice Cream. Jackie even wrote “Congratulations” on K and my plates for our first anniversary.

FullSizeRender_1We all agreed that the Mealie Ice Cream was delicious, but I had been expecting cornmeal-flavored ice cream. But Jackie told me that it was actually Scottish oatmeal ice cream, and that she made it without an ice-cream maker! The ingredients were quite simple: oats, eggs, sugar, and cream. I immediately resolved to make myself it.

Just this past weekend, I picked up my ingredients and attempted to recreate some of the Three Chimneys’ magic here in Washington, D.C. My surroundings weren’t quite as picturesque, but I had great company (K was home!) and my Scottish memories to lean on.

IMG_8873First, I toasted some oats and brown sugar in the oven. Jackie didn’t use brown sugar, but it felt wrong to toast naked oats. The granola-lover in me just couldn’t do it.

IMG_8875While my oats cooled, I channeled my memories of Jackie beating eggs for souffle and decided to beat the egg whites for an airy ice cream. Since I was attempting this recipe without an ice-cream maker, I figured I could aerate the ice cream this way.

IMG_8874I added sugar to the egg whites, beat them a bit more, and then added slightly-whipped cream, vanilla, salt and the egg yokes. After a brief stint in the freezer, I folded in my oats.

IMG_8876Despite being a no-churn ice cream, the final product was very easy to scoop and looked just as airy as traditional ice cream that I make in my Cuisinart machine. Each scoop had plenty of toasty-brown oats, and K and I couldn’t wait to dig in!

IMG_8877Toasted Oat Ice Cream (No-Churn!)
{Makes 1.5 quarts}
Inspired by the Three Chimneys Restaurant

• 2/3 cup oats (I used gluten-free; feel free to grind to finer consistency)
• 1/4 cup brown sugar
• 4 free-range eggs, yokes and whites separated
• 1.5 cups whipping cream
• 1 cup superfine sugar (or grind cane sugar in a food processor)
• 1 tsp vanilla extract
• pinch of salt

• Preheat oven to 350 degrees. Spread oats evenly on a baking tray, then sprinkle brown sugar on top. Bake until slightly toasted and smells nutty — probably 5 to 10 minutes. Pull out tray and allow to cool.
• Whisk the egg whites in a bowl until firm peaks form when you pull out the whisk. At this point, add the superfine sugar and whisk until sugar is incorporated and egg whites look glossy.
• Whisk the cream in a separate bowl. Then, add the cream, egg yokes, vanilla, and salt to the egg whites. Gently fold these ingredients into the egg whites.

• Pour into an airtight plastic container and freeze for 15-30 minutes. Take container out of freezer, fold in the oatmeal and brown sugar mixture, and return to freezer for another two hours.

The verdict? If you like oatmeal or muesli, you will love this recipe! Both the taste and texture of this ice cream reminded me of muesli or “overnight oats.” Per my note in the ingredient list above, I realized that the Three Chimneys must have ground their oats up a bit since I couldn’t remember eating full oats. While K and I both enjoyed the unique chewy texture and sweet creamy ice cream, it would have been easy to grind the oats before adding them to the ice cream. Also, I’m glad that Jackie tipped me off as to the ease of no-churn ice cream. This recipe was simple to make, yet it tasted good enough to serve at the Three Chimneys.

The Stats:
Three Chimneys Restaurant
1 Colbost
Isle of Skye, IV55 8ZT

First Day in Scotland: Waltons Traditional Sweet Shop

I’m turning 30 years old in a few months. I’m not sure why, but this impending milestone has coincided with a new interest in my  ancestry. My father was born and raised in Australia, and I have always known that the McRae’s came to Australia via Scotland. And, no, they weren’t convicts… at least that we know about! Lucky for me, one of my dad’s cousin had a passion for genealogy and traced the family tree back over centuries.

K knew that I was itching to visit my ancestral homeland, and he graciously suggested that we visit this summer (even though the weather wouldn’t be warm). So a couple weeks ago, we packed our bags and grabbed our raincoats for a quick visit to Scotland.

We began the trip with a one-night layover in Dublin. It was both of our first times to Ireland, and I have to say that I loved what I saw! We spent the evening walking around downtown and popped into a couple little pubs before having dinner at a trendy restaurant recommended to us by the concierge.

IMG_8337The next morning,  we headed to the airport to catch a flight to Glasgow, Scotland. Based on some friends’ recommendations, we didn’t spend any time in downtown Glasgow. Instead, we prioritized our time on the Isle of Skye and Edinburgh. It was a 5-hour drive to Isle of Skye from Glasgow, though, so I made arrangements for us to spend the night in Fort William, the second-largest establishment in the Highlands of Scotland.

Fort William sits near the head of Loch Linnhe, one of the longest sea lochs in the country. In retrospect, it was an extra-brilliant idea to stay overnight here because A) it’s conveniently located halfway between Glasgow and Isle of Skye and thus broke up K’s first experience driving on the left-hand side of the road, and B) we both enjoyed spending time in Fort William. Neither of us had anticipated how tiring (and trying) driving in a different country can be. K ended up doing really well, but my adrenaline sure was pumping! The roads can be quite narrow in Scotland, and we had to dodge plenty of big campers and tourist buses since it was still vacation season. The views of green hills, waterfalls, and plentiful lochs (i.e. lakes) kept our spirits high, though.

When we finally made it safely to Fort William, we immediately checked in at The Grange, a beautiful bed and breakfast run by a sweet and accommodating proprietor named Joan. We briefly rested in our room before venturing on a short walk to the “downtown” area… which ended up being far from cosmopolitan! I couldn’t get over how quaint and welcoming the main pedestrian street, High Street, was. It felt like we had been transported into one of the BBC shows my mom adores (i.e. Doc Martin). Wikipedia

We had a 8pm dinner reservation at the iconic seafood restaurant on Loch Linnhe, The Crannog.  Exploring downtown took much less time than we’d planned (it’s so small!), and we had a couple hours to fill. We enjoyed some cider and beer at a lively pub. Afterwards, I convinced K to indulge in a small “ice cream appetizer” at a sweets shop I’d spotted earlier.

IMG_8515Waltons Traditional Sweet Shop is located right on High Street and sells both candy and ice cream. The inside of the store reminded me of an old-fashioned general store, with big glass jars lining the entire walls, filled with candies, mints, and chocolates. I couldn’t help but grab a bag of homemade ginger candies. Before I could be further tempted by the beautiful candy selection, I headed over to the ice cream counter.

IMG_8523IMG_8520The neat tubs and corporate-looking signage made me think that Waltons was a chain, but a subsequent internet search proved my theory wrong. Either way, there were plenty of options to consider. There were a couple fruit sorbets (normal types of flavors), a traditional vanilla and berry flavor,  but most of the flavors that stood out to me involved chocolate — Toffee Fudge, Ferrero Rocher,  and Bounty. But I wasn’t craving chocolate, and I embraced that opportunity to try something different. It’s rare that I don’t make a beeline to the chocolate!

K liked the look of the colorful Millions ice cream. Millions are chewy little U.K. candies that come in many fruity flavors. I was drawn to the Honeycomb, which didn’t exactly sound complementary but delicious nonetheless. We forked over about three euros for a two-scoop cup.


IMG_8514The verdict? Sadly, this ice cream was nothing to write home about. It wasn’t bad, but it was not great. I can barely conjure up the taste sitting here writing this post. .. a surefire sign that it wasn’t memorable. Of the two flavors, Honeycomb was the winner by a landslide. K and I agreed that it reminded us of caramel ice cream, but with a honey twist. Most of the honeycomb flavor was concentrated in the thick swirl, while the base was mild and sweet. I couldn’t help wishing for some crunch, perhaps due to my love of the crunchiness of my beloved Violet Crumble candy bar. The Millions, however, was sugary sweet and reminded me of cotton candy. Neither of us wanted more than a couple bites before tossing it away and heading to dinner… which was fantastic by the way :-)

The Stats:
Waltons Traditional Sweet Shop
55C High Street
Fort William, Inverness-Shrire PH33-6DH

A Taste of Woodstock: Kiss the Cow Farm

Last weekend, K and I flew into Boston’s Logan Airport and met up with my sister Carolyn and her boyfriend Greg (i.e. my ice-cream buddy) in the rental car parking lot. We immediately piled into a car and headed off on a 3-hour trek to Vermont. Our cousin Leah recently purchased a gorgeous 50-acre farm outside of the quaint town of Woodstock, Vermont with her long-time bf Matt. Leah and Matt are two of our favorite people, so spending time with them was our only expectation. Little did we know that this rural part of Vermont would steal a piece of our hearts and stomachs!

Pulling up to Leah and Matt’s farm was like stepping into the pages of a storybook. Their property is breathtaking, with rolling pastures, a clean little pond, big ruby-red barn (originally built in 1850!), and a quaint but spacious farmhouse.

IMG_8267IMG_8265We spent the rest of Friday afternoon getting acquainted with the farm, barn, and its newest residents — a few chickens and two female goats. For dinner, we headed “downtown” and enjoyed craft beers, ciders, kombucha on tap, and yummy food at the Worthy Kitchen in Woodstock.

On Saturday morning, we all took a long hike around the property and then along the infamous Appalachian Trail. We had several encounters with hikers who are doing the entire trail. You could never talk me into doing a 3-month hike, but I love imagining what that might be like.

IMG_8238On Saturday afternoon, we ventured into downtown Woodstock (which I was surprised to learn is NOT the site of the infamous music festival… goes to show you how knowledgeable I am about music history). Leah had heard that an event called “The Taste of Woodstock” was happening that afternoon. We had to check it out!

IMG_8249Because of this annual event, downtown Woodstock was very busy. The parking headaches were worth it, because the event itself was great! The Chamber of Commerce had blocked off an entire street for local vendors and musicians. We spent an hour going from tent to tent, checking out local restaurants’ cuisines, farmers’ products, local packaged foods, and even some local distilleries. Greg bought a bottle of local vodka made from pure honey!

It wouldn’t be a food festival without ice cream, so I was happy to find the Kiss the Cow Farm’s tent. The local family-owned Vermont farm is home to about a dozen dairy cows, who are entirely grass-fed and, according to this fun online video I later found, quite cute! Locals have been enjoying milk and cheese from these cows for years, but the owners recently decided to foray into the ice-cream business!

IMG_8250 IMG_8253Kiss the Cow Farm brought six of their flavors to this event, and they all sounded delightful. If I didn’t have a gluten allergy, I would have  gone for the Mint Cookies ‘n Cream… mint can be so refreshing on a hot afternoon. While Leah was intrigued by the Balsamic Strawberry, I’m not a fan of that particular combination.  Something about vinegar and fruit turns my stomach?!? I asked about the “2 Die 4” Chocolate and was told that it was more intensely chocolatey than a regular chocolate flavor. Count me in! I couldn’t pass up the Blueberry Lavender, either, so I ended up ordering a two-scoop cup for $4.


Bottom scoop: “2 Die 4” Chocolate. Top scoop: Blueberry Lavender.

IMG_8288 The verdict? This is good ice cream. Both flavors were rich, yet not too heavy and dense. The Blueberry Lavender wasn’t as blue as I’d expected, but that’s probably because it was all-natural and not artificially flavored or colored. I was glad that the lavender flavor was subtle and took a backseat to the blueberries. The berries must have been thoroughly pureed and strained, as I didn’t find any solid bits in my scoop. The “2 Die 4” Chocolate was my favorite of the two flavors, since it really did pack a big punch of chocolate! It was quite rich, but this scoop didn’t feel quite as intensely creamy as the Blueberry Lavender did; perhaps that’s because the chocolate-to-cream ratio was so high? In any case, it was one delicious and chocolatey scoop of ice cream. Based on what I saw at the Taste of Woodstock, I’d say that that Kiss the Cow Farm has a bright future.

The Stats:
Kiss the Cow Farm
2248 Royalton Turnpike
Barnard, VT 05068


Lapp Valley Farm Ice Cream in the Heart of Amish Country

For K and me, it’s been the summer of small road trips. Whether we’re on the East Coast or in the Pacific Northwest, we seem to be renting cars and driving several hours most weekends. I’m not complaining, though, as I love exploring new-to-me corners of the country. Road trips allow me to see, hear, smell, and taste things that I’d entirely miss when I’m flying between Point A and Point B.

Case in point: Last month, K and I flew from D.C. to Syracuse for a weekend of wine-tasting with my family in the Finger Lakes. But since the return flights were very pricey, we decided to rent a car and drive back to D.C. on Memorial Day. Sure, it took a long time (6+ hours), but the highlight of the trip was a pit stop in Lancaster County, known as the heart of “Amish country.”

I remember visiting Lancaster County with my parents and sisters when I was very young (10 or 11 years old?), and it sparked a longtime fascination with the Amish . Their simple clothing, devout religiosity, and refusal to use most modern technologies has always puzzled and intrigued me. I’m in no way an expert on Amish history or culture, but I love reading novels or watching documentaries about the Amish. Somewhat surprisingly, K shares in my fascination, albeit via his love for the T.V. show “Amish Mafia” on the Discovery Channel. Reality television at it’s finest, let me tell you 😉

Driving around Lancaster County was a trip. The area blends the old with the new; we’d be driving through a neighborhood full of big modern homes and suddenly spot an Amish farm. We’d stop at an intersection and a horse and buggy would stop behind us. Driving through downtown Intercourse, PA (haha, I know), K spotted a store selling homemade pretzels. He stopped and bought a delicious-looking soft pretzel for $1 from the friendly Amish teenager behind the counter. Since I couldn’t partake in the gluten-full snack, K offered to buy me some ice cream. After a quick Yelp search, we headed over to Lapp Valley Farm.



The drive to Lapp Valley Farm was quite scenic; the working dairy farm is nestled among rolling green hills and farmland. Pulling into the large driveway at Lapp Valley Farm, I couldn’t help but notice how well-manicured the lawns were, and how many cars and buggies were in the parking lot! Lapp Valley is clearly a local institution. Amish and tourists alike were milling around the property, licking large ice-cream cones or carrying glass jugs of fresh milk – including chocolate milk! I spotted kids visiting cows in the barn adjacent to the dairy shop.


When K and I arrived, the line for ice cream was already snaking out the door. Luckily, it moved quite quickly thanks to the efficient Amish team working inside. We finally stepped inside the simple store, where the smell of homemade waffle cones had me salivating. It wasn’t until we were inside that I noticed that Lapp Valley has has a drive-up window for those wishing to skip the long line. But why would you want to skip these yummy smells?

IMG_8111 IMG_8110

Not unlike the surroundings, the flavor offerings at Lapp Valley Farm are quite old-fashioned. None of the dozen flavors posted were strange or too unique, but most of the old-fashioned favorites were there: Vanilla, Coffee, Maple Walnut, Cookies and Cream, Black Cherry, and so on. One flavor caught my eye: Butter Brickle. I’ve tried and loved variations of this flavor before; it’s usually vanilla ice cream mixed with butter toffee pieces.  (I <3 toffee )

I shouldn’t have been surprised to learn that Lapp Valley is cash-only, but I was nervous that I wouldn’t have enough. There is an ATM on site, but the prices here are so reasonable that I didn’t need it. I had plenty of money to pay for my one-scoop cup ($1.85 plus tax).

IMG_8116The verdict? Life is complicated, but this Butter Brickle ice cream is not. How can you go wrong pairing a good-quality homemade vanilla ice cream with simple butter toffee? The thick and sweet ice cream coated my tongue, delicious evidence of its high fat content. The vanilla flavor was light; I’m guessing that Lapp Valley uses vanilla extract instead of vanilla beans. I usually prefer the vanilla bean varieties, but  this less-intense extract allowed the high-quality and richness of Lapp Valley’s milk products to shine. While the tiny butter toffee pieces were few and far between, they were buttery and had a nice bite. And watching the cows while eating my generous scoop outside made my Amish experience all the more satisfying.

The Stats:
Lapp Valley Farm
244 Mentzer Road
New Holland, PA 17557

Old-Fashioned Ice Cream & Fun at Seneca Farms

A few weeks ago, K and I joined my family for a long weekend in the Finger Lakes wine region. Located in Upstate New York, the Finger Lakes are a group of eleven long and narrow lakes that resemble human fingers on a map. The Finger Lakes are known for their wine, especially their crisp whites like Rieslings, and have become a popular tourist destination.


My dad has known about the Finger Lakes for a while, as a close friend from his study abroad time on Cape Cod (my dad is Australian) used to live in the area. Now that us sisters are of legal-drinking age, we have driven out to the Finger Lakes a couple times to take advantage of the wineries. The first time, my youngest sister Ava couldn’t make the trip so we vowed to return with her in tow one day. This was the year we made it happen. My family (including K and Ava’s boyfriend) rented a house on Keuka Lake and spent two full days driving from winery to winery, sampling the surprisingly good wines and meads. My favorite wineries included Heron Hill, the Thirsty Owl, and Belhurst Castle. Other highlights of the trip included cheese tastings at the Muranda Cheese Company, playing cornhole outside of the Ithaca Beer Co. taproom, and Saturday night’s dinner at Dano’s Heuriger on Seneca Lake.

IMG_7918Sunday ended up being an exceptionally warm day, so I successfully lobbied our group to stop at Seneca Farms for ice cream. It was located down the road from our rental house in Penn Yan, New York. We knew it must be popular, judging from the full parking lot, cars in the drive-through, and plenty of families sitting beneath a pavilion out back. The signage by the road advertised not only ice cream, but food as well (apparently, it is quite well-known for its fried chicken).

IMG_7919Seneca Farms is separated into two sections, with the ice cream parlor in front and the restaurant in back. We made a beeline into the front section of the building. And inside, Seneca Farms felt like a blast from the past, with old Coca-Cola memorabilia and retro furniture and furnishings. Which made perfect sense when I learned that Seneca Farms has been family owned and operated since 1950.

IMG_7920 Colorful ice cream menus featured a few dozen flavors of homemade ice cream, plus a rotating selection of frozen custard and soft serve. Beyond the normal ice cream flavors  like Chocolate, Strawberry, and Mint Chocolate Chip, there were other Northeast favorites like Grasshopper, Deer TracksWhite Mountain Raspberry, and Maple Walnut.

The frozen custard flavors were limited to Vanilla, Chocolate, Twist, or the rotating specialty flavor.  This particular day, the special was Peanut Butter (you can check the “Custard Calendar” here for current specialty flavors).

IMG_7921You can turn any flavor into a sundae, shake, float, or flurry. But we kept things simple with cones… Especially since Seneca Farms offers gluten-free cones free of charge!

I went with a small gluten-free cone of Peanut Butter frozen custard with rainbow sprinkles for an added crunch. The sprinkles turned out to be quite patriotic! Ava ordered a small cup of the same custard (not pictured here), plus a cone of Salted Caramel Nut for my dad and Pistachio for mom. We promptly took them outside to enjoy in the sunshine.


Small Peanut Butter frozen custard in a gluten-free cone… with patriotic sprinkles


Small cones of Salted Caramel and Pistachio

The verdict? Everyone happily polished off their ice creams! The Peanut Butter frozen custard tasted like the filling in my grandma-in-law’s famous peanut butter pie (which is similar to this recipe). The custard was a bit more dense and rich than regular soft serve, and the peanut butter flavor was strong but not overwhelming. Ava pointed out that there were even teeny-tiny specks of peanuts throughout our custard, and she later proclaimed her cup as “maybe the best soft serve” she’s ever had! I agreed that it was top-notch. I also stole a bite of my mom’s Pistachio and dad’s Salted Caramel. While the latter was nothing special (too sugary and not salty enough), mom’s scoop of Pistachio was flavorful and studded with bits of real pistachios. It reminded me of my grandfather (my mom’s dad), who seemed to always have a half-gallon of pistachio ice cream in his freezer. When we visited him as kids, it was either pistachio ice cream or no ice cream. So I learned to love the flavor as a youngster.

Overall, I think Seneca Farms is a lovely place to enjoy good old-fashioned ice cream (or frozen custard!) in a fun environment.

The Stats:
Seneca Farms
2485 Rt. 54A
Penn Yan, NY 14527

FoMu Ice Cream — Not Just for Vegans

Summer has officially arrived on the East Coast. After a rough winter in Massachusetts, my parents and sisters are welcoming the warmer weather with open arms. I’m also thankful for warm weather, as it means that more people are in the mood for ice cream!

Speaking of sisters, one went vegetarian a few years back and also avoids dairy. Her (usually meat-eating) boyfriend recently introduced her to FoMu, which sells vegan ice cream (coconut-milk based) and baked goods at their stores in Allston and Jamaica Plain. Since then, they have both urged me to visit FoMu. Specifically, they raved about “Magic Bar” flavor. Remember those treats, also known as “seven-layer bars”?

A couple weeks ago, the stars aligned and I had the FoMu experience. I was at home for a long weekend and had plans to visit my friends’ new baby. According to Google, FoMu’s Jamaica Plain location was a mile or so away from their house. It’s a well-known fact that one should bring food when visiting new parents, so swinging by FoMu to pick up some pints was what any good friend should do (or so I told myself).

IMG_7769IMG_7770FoMu is located on a busy street in Jamaica Plains. I imagine that it could be difficult to find parking on the weekends, but I had no problem on a Monday afternoon. The store has the welcoming vibe of an earthy coffee shop, with its light wooden floors and counter. And true to this vibe, FoMu offers a full espresso menu.

IMG_7771The real attractions here are the baked goods and ice creams. The baked goods are proudly displayed behind a glass case; everything is vegan and many options are gluten-free, but you’d never know by the look of them! I spotted cookies, brownies, and the infamous “Magic Bar.” That golden brown crust, the gooey center filled with chocolate chips, nuts, butterscotch chips, and toasted coconut? I could hardly believe the nice guy behind the counter when he told me that they were vegan and gluten-free.

IMG_7772I finally turned my attention to the ice cream flavors listed. Sadly, unlike the baked goods, the ice cream is kept hidden in covered tubs. So you have to go on flavor name and descriptions, although FoMu happily provides little samples to any customer that asks. And there are so many flavors to choose from!

IMG_7773My stomach was growling at this point, so I decided to order a cup of ice cream for lunch. But I could not decide between the recommended Magic Bar and the Avocado (which sounded like a nice “healthy” lunch flavor). We all know that I can be indecisive, but this decision felt even harder than others. So when I saw the small cup sizes, including a “kids” cup, I reasoned that they were small enough for me to order two ice creams without looking ridiculous. This was lunch, after all!

My small cup of Magic Bar cost me $4.15, whereas the kids cup of Avocado set me back $3.29. I also picked out two pints for my friends; one Magic Bar and one Roasted Banana Cinnamon (the new mom adores banana in her morning oatmeal). Each pint cost around $8 — definitely pricey, but no more expensive than other fancy vegan ice creams I’ve seen at Whole Foods.

IMG_7774The verdict? This ice cream is the stuff that dreams are made of… even for non-vegans. The Avocado not only looked beautiful, but it tasted wonderful as well. FoMu must have used perfectly-ripe avocados, as the flavor was almost fruity (yes, I know avocado is a fruit, but it doesn’t always taste like one!). This flavor stuck a perfect balance; sweet, but not overly sweet. Thick and rich, but not too coco-nutty (like many coconut-based ice creams are). I thought it couldn’t get any better than the Avocado, but then I tasted the Magic Bar. Holy COW, this flavor is, well,  magical! The traditional coconut milk base was the perfect canvas for the plentiful chunks of Magic Bar. Each bite of this cup entertained me with different textures and flavors: toasted coconut bits, mini chocolate chips, butterscotch, and cookie crumble. Imagine my surprise when I had no difficulty polishing off both cups :)

P.S. My friends tell me that the Roasted Banana Cinnamon was also delicious. I’ll have to confirm that myself next time I’m in town!

The Stats:
617 Centre Street
Jamaica Plains, MA 02130
– or –
481 Cambridge Street
Allston, MA 02134

Crossed Off the Bucket List: San Francisco’s Bi-Rite Creamery

Many obsessive ice-cream hobbyists will tell you that they have a “bucket list,” or list of ice cream shops they’d like to visit during their lifetime. I don’t exactly have a bucket list (I want to try them all!), but there are some iconic ice cream shops that I dream of visiting. These include Jeni’s Splendid Ice Cream’s original location in Columbus, Ohio, Salt & Straw in Portland, Oregon, the Penn State Creamery (where you can take a 7 day ice-cream science course), and a handful of others. Up until last month, Bi-Rite Creamery in San Francisco was high on that list.

Bi-Rite Creamery started out as a local neighborhood favorite in San Francisco’s Mission District, but it has gained national notoriety in recent years. Heck, one of the owners has even appeared on the Martha Stewart Show! The Creamery opened in 2006 as part of the Bi-Rite Market, a historic family-owned business across the street, and quickly took off. Co-owners Kris Hoogerhyde and Anne Walker share a commitment to locally grown and organic ingredients, and their ice creams are made by hand in small batches. They were two of the pioneers of the “locally sourced” movement that’s so popular among the trendy ice cream shops today

I finally got my chance to visit Bi-Rite Creamy during a recent work trip to San Francisco. I arrived a day early so I could grab dinner with a college roommate who lives in the Bay Area. Because of the time difference, I arrived in San Francisco with plenty of time to kill before dinner. It was a abnormally warm, summery day in San Francisco and ice cream sounded like a great way to cool off.

The Mission District was quick BART ride from my hotel on Union Square. The neighborhood was particularly busy this Sunday afternoon, and the people watching entertained me on the short walk to Bi-Rite Creamery. I knew that I was getting close when I passed the Bi-Rite Market, which looked smaller than I’d anticipated but so packed with shoppers that I didn’t dare venture inside.

I spotted the waiting line before I saw the Bi-Rite Creamery itself. For 3:30pm on a winter afternoon, this line was seriously impressive. Okay, it was 80 degrees out, but still! line at bi-riteLuckily, the line moved fairly quickly and I soon found myself inside. IMG_7139On any given day, there are well over a dozen flavors available at Bi-Rite. Some are staples of the menu, like Vanilla and Chocolate but also their famous Salted Caramel, Honey Lavender, and Balsamic Strawberry flavors. Whereas the Orange Cardamom, Earl Grey, and Maple Walnut were late-winter specials.

IMG_7141I had a difficult time picking flavors; the Roasted Banana with fudge swirl was very tempting. And if I didn’t have to avoid gluten, I would have definitely tried the infamous Ricanelas (cinnamon ice cream with snickerdoodle cookie pieces). In the end, I decided on the seasonal Crème Brûlée and the vegan Chocolate Coconut ice cream (made with local TCHO chocolate). Because so many people in my life are lactose-intolerant or vegan, I pay attention to non-dairy options. This one looked too good to pass up.

IMG_7140My mouth dropped when I saw gluten-free cones available. And they were FREE of charge! Major points for Bi-Rite!

My “single” cone came to $4.00, which isn’t cheap. But I’ve paid more for similar-sized cones of regular mass-produced ice cream, so I didn’t think the price was unreasonable.IMG_7144

The verdict? I have to admit that Bi-Rite Creamery is worth the hype! I was already impressed with the variety of flavors and the accommodations for special diets. But it was the ice cream itself that truly had me “wowed.” The Crème Brûlée was amazing. It has everything I love about the traditional dessert: a thick custard base and plenty of shards of blow-torched caramelized sugar. Like the real thing, this ice cream is seriously rich. It’s not something I could eat every day, but it was incredibly flavorful and fun to eat. I later learned that this flavor was created by Chase Cho, who won a recipe competition hosted by Bi-Rite. And I can see why this one! The vegan Chocolate Coconut also exceeded any expectations I had. While many coconut milk-based ice creams are heavy and dense, this one was light and velvety. The chocolate flavor was definitely predominant, with slight coconut undertones. I’d definitely recommend this to anybody who loves ice cream but avoids dairy.

All in all, Bi-Rite Creamery was everything I had hoped for. An innovative company with a serious commitment to fresh local ingredients and unique (yet authentic) flavors. I’m already looking out for an opportunity to return.

The Stats:
Bi-Rite Creamery
3692 18th Street
San Francisco, CA 94110


Strawberry-Swirl Ice Cream with Candied Jalapeños

It’s been quite a busy winter, and my ice-cream making has definitely suffered. But this week, I finally put my foot down and got creative in the kitchen. Ever since the surprising success of my Jalapeño-Chocolate Sorbet, K and I have been envisioning other ways to incorporate the pepper into desserts.

Have you ever tried candied jalapeños? I’ve had plenty of pickled jalapeños, but never candied ones. I spotted a recipe for Meyer lemon ice cream with candied jalapeños on Pinterest and decided to play around with idea. My mom makes an easy and delicious strawberry sauce for shortcakes, and that sounded like a good compliment to jalapeños.

IMG_6896The night before I wanted to serve the ice cream, I got to making the candied jalapeños. The process is pretty simple: let chopped jalapeños simmer in sugar water for a bit, and then pop the pieces of pepper onto parchment paper to cool overnight. Because I was making this for K, I tried to preserve as many seeds as possible. So much of the heat of jalapeños is trapped in those little white seeds.

IMG_6898As soon as I got home from work the next day, I quickly whipped up the strawberry sauce for a fruity swirl in the ice cream. Just sugar and slightly defrosted strawberries puréed in the blender. My mom usually mashes the strawberries by hand to preserve some pieces of strawberries, making for a rustic and comforting texture. But since I was freezing this, I figured a purée was better.

The ice-cream base is just a simple sweet cream recipe; no egg yolks or cornstarch. It does freeze a bit harder than recipes with yolk or cornstarch, but I knew I’d be letting this ice cream soften a bit before scooping to allow the strawberries and frozen bits of jalapeños to soften slightly.

Look at that snow-white color of the cream base offset with deep red strawberry swirls and festive green candied jalapeños! This is definitely one of the prettier ice creams I’ve made.

IMG_6938Strawberry-Swirl Ice Cream with Candied Jalapeños
{Makes 1 quart}
Inspired by this and this recipe

For Candied Jalapeños
• 3 jalapeños, de-seeded and chopped (for more heat, keep in some seeds)
• 1 cup sugar
• 1 cup water

For Strawberry Swirl
• 1.5 cups strawberries, fresh or frozen
• 1/3 – 1/4 cup sugar (I recommend using 1/4)

For Ice-Cream Base
• 2 cups heavy cream
• 1 cup milk (whole or 2%)
• 3/4 cup granulated sugar
• Pinch of salt (I used this, a gift from my mom)

To make candied jalapeños:
• Combine sugar and water in small saucepan and heat to a boil. Lower heat to medium-low, whisking until sugar has dissolved completely.
• Add jalapeños and simmer for about 10 minutes. Turn of heat and drain liquid.
• Spread jalapeños out on wax paper and cool completely (preferably overnight)

For strawberry swirl:
• If you’re using frozen strawberries, let them thaw a bit. Place strawberries and sugar in a blender or food processor and blend until puréed.
• Keep purée in fridge until you need it.

For ice-cream base:
• Combine the heavy cream, milk, sugar and salt in a medium saucepan and cook over medium heat, whisking from time to time until the sugar has dissolved completely and has barely reached a simmer.
• Turn off heat and pour mixture into a metal or glass bowl. Let it cool a bit and then place then refrigerate until cold, at least an hour. While you’re waiting, start the strawberry swirl.

Bringing it all together:
• Pour chilled ice-cream mixture into your ice cream maker and freeze per your mixer’s instructions. For my Cuisinart ice-cream maker, this means 1) turn on machine, 2) slowly pour mixture in, and 3) leave the thing alone for at least 15 minutes.
• When the ice cream is done, scoop out enough to fill the bottom of an airtight container about an inch high. Then, sprinkle some candied jalapeños and drizzle some strawberry sauce onto the ice cream. Add another layer of ice cream. Repeat the process until you’re all out of ice cream. I had some leftover candied jalapeños and strawberry sauce, which I used later for serving!
• While you can serve the ice cream immediately, my preference is to pop the container into the freezer until firm. When frozen to your liking (2 hours for me), simply scoop into a dish and garnish with some of the reserved candied jalapenos.

IMG_6895The verdict? Those candied jalapeños have a kick to them! Of course, leaving the seeds in definitely cranked up the heat. Regardless, I wouldn’t serve this ice cream to those with sensitive taste buds. But spice lovers will rejoice. The contrast between the sweet, milky ice cream and the hot bits of candied jalapeño kept my taste buds. The jalapeños were nice and soft even straight from the freezer, thanks to the candying. The smooth and refreshing strawberry swirl was a bit icy and hard (thus my recommendation above to add more sugar), but it provided cool relief to the heat. K polished off his cup with ease, and commented on how this ice cream would be perfect on a warm August afternoon. And I’d just have to agree.