Mezcal Mango Chili
Smoky mezcal stirred into a mango-cream custard with chili heat building in the finish — late-summer sunset on a spoon.
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Aperol Spritz Sorbet
Bitter Aperol stirred into a citrus-prosecco sorbet base — the patio cocktail frozen, with the aperitivo edge intact.
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Tequila Lime Coconut
Bright lime curd folded into a coconut-cream custard, with reposado tequila pulling everything toward a frozen margarita — beach cocktail in solid form.
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Limoncello Cream Dream
Real Italian limoncello stirred into a lemon-cream custard with fresh zest and a touch of Meyer-lemon brightness — Amalfi coast frozen.
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St-Germain Elderflower Peach
Floral elderflower folded into a peach-cream custard, with St-Germain pulling everything toward a champagne-cocktail reading — late spring on a spoon.
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Drambuie Heather Honey Oak Crumble
Real honey melted into a Drambuie-spiked custard, topped with a buttery oat crumble that shatters on contact. Tastes like the Scottish Highlands wrapped in a warm kitchen.
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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.
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Gin Basil Lemon Drop
Bright lemon custard, fresh basil steeped in the cream, London dry gin pulling the whole thing toward the gin-basil smash — cocktail on a spoon.
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Stout Float Brownie
Dark stout reduced into a cocoa-heavy custard with fudgy brownie chunks folded in — the bar-snack float in frozen form.
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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.
