July is full of treats for everyone (dairy-free too) during National Ice Cream month. The beauty of summer is that chefs are adding fresh, and often interesting ingredients to frozen desserts. Yin and yang, savory and sweet, it’s time to take the plunge and indulge in summer.
Pastry Chef Tonye Dunn at CAFÉ del REY, Marina del Rey’s restaurant overlooking the marina docks, created a selection of sweet and savory ice creams and fruit and vegetable-infused sorbets made from scratch at the restaurant daily.
“My creative process is based on what’s available during that particular season as well as creating unique flavors for the guest. I love breaking down fresh local products to create an authentic flavor,” shares Chef Tonye.
The flavors at CAFÉ del REY don’t get better than this:
- Watermelon sorbet – Housemade fresh daily at the restaurant watermelon is the perfect flavor for summertime sorbets because of the fruit’s high water content (91%).
- Cherry Pear sorbet – Chef uses local California bing cherries and Bosc pears for the great balance between sweet and tart.
- Corn ice cream – True to a sweet corn pudding, this ice cream has the salty sweet flavor profile corn offers, but with the addition of cream and sugar.
- Bacon ice cream – CAFÉ del REY’s specialty bacon ice cream is made in-house weekly from scratch with bacon fat drippings. Created with bacon molasses which is rendered when making the signature housemade rosemary bacon sugar braised bacon (served on the cafe’s not-to-be missed BLTA sandwich). Served alongside desserts such as cardamom baked peach with carob brownie and brown sugar caramel.
Licking your lips yet? There are more flavors to try including the perfectly not too sweet strawberry sorbet, smooth chocolate (rich ganache notes) ice cream, and vanilla ice cream, which is pure, creamy and better than custard.
Local gourmet Sweet Rose Creamery, which also makes all of their frozen delights on the premises, has unique flavors that reflect what’s on the farmer’s market stands right now. Chef Shiho Yoshikawa spearheads shopping for fresh ingredients at the popular Santa Monica Farmer’s Market (she is there every Wednesday), recipe development and onsite pasteurizing.
Flavors to try:
- Roasted Apricot Buttermilk Sherbet
- Candied Oro Blanco Oranges w/ Ginger Wafer Cookie
- Earl Grey
- Sweet Corn
Thinking about trying your hand at making ice cream at home?
Terrain.com is featuring a recipe from Styer’s Garden Cafe Executive Chef Keith Rudolf – Fresh Basil Ice Cream.