Toasted hazelnut folded into an espresso-rich custard, with Frangelico adding monastery warmth and a quiet herbal backbone.
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Calvados Apple Tarte Tatin
Caramelized apples folded into a brown-butter custard, with Calvados pulling the whole thing toward the orchard — tarte Tatin without the pastry. This is one of our personal favorites.
Limoncello Sorbet
Frozen limoncello with the volume turned up: fresh lemon in front, the liqueur underneath, and a texture that stays soft straight from the freezer.
Bourbon Caramel Pecan Swirl
Dark brown sugar custard laced with bourbon, layered with ribbons of caramel sauce and crunchy candied pecans. The recipe that started the project — and the reason it kept going.
Paloma Grapefruit
Blanco tequila and bittersweet ruby grapefruit with a salted swirl running through it: the Paloma, frozen and kept deliberately tart.
Japanese Whisky Matcha
Ceremonial-grade matcha whisked into a silky custard and finished with Japanese whisky for a flavor that’s earthy, smooth, and quietly complex. This one doesn’t shout — it doesn’t need to.
Cointreau Creamsicle
Orange zest steeped in cream and brightened with Cointreau and fresh juice — a grown-up creamsicle with twice the vanilla and none of the stick. Clean, citrusy, and gone before you’re ready.
