Amaretto Almond Crunch
Real almond butter in the base, Disaronno through it, and almond crunch cereal over the top at the bowl.
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Champagne Strawberry Swirl
Three-quarters of a bottle of brut in a cream-heavy base, with strawberry preserves swirled through at the end.
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Cognac Dark Chocolate Truffle
A two-layer chocolate base, cocoa for depth and dark bar for weight, with cognac underneath and chopped truffles folded through.
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Whiskey Peanut Butter Cup
Peanut butter worked into the base, bourbon behind it, and chopped peanut butter cups folded through at the end.
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Scotch Butterscotch Swirl
Brown sugar and butter cooked down into the base, with blended scotch behind it and ribbons of butterscotch sauce folded through.
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Añejo Tequila Dulce de Leche
Barrel-aged tequila in a brown sugar custard, with ropes of dulce de leche folded through at the end.
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Port Fig Mascarpone
Tawny port and mascarpone in a dense, pale base, with a dark fig swirl running through it.
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Pear Brandy Ginger Snap
Dry pear brandy against a molasses and spice custard, with crushed ginger snaps folded through for the snap.
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Nocino Black Walnut
Green walnut liqueur doing the work of a whole spice cabinet: black walnut, baking spice, and bitter char in one dark, perfectly smooth scoop.
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Rye Maple Walnut — Cuisinart ICE-21 / ICE-70
The parlor classic with its spine straightened: Grade A Dark maple, butter-toasted walnuts, and a proper pour of rye.
