Homemade Ice Cream and Pie Kitchen is celebrating 30 years in business by stepping up their commitment to using local and regional ingredients. The commitment comes in the form of several pledges they are making to their customers and in four new seasonal flavors that are highly dependent upon local ingredients.
The pledges include things like only using milk and cream from local and regional dairy farmers (not sure of their exact definition of “regional”), not use any milk or cream with artificial growth hormones, to make all of their ice creams 100% from scratch (no mixes or bases) and to only make super premium ice cream with 40% butterfat (that’s why it tastes so good).
Sounds like pretty good promises to make. And here are those four new seasonal flavors:
Honey Toasted Almond
Fresh wild flower honey from Pank Mattingly in Fern Creek, KY. Blended with toasted almonds we glaze with honey and salt. Made with local dairy milk and regional pure cream.
Bourbon Maple Nut
Award winning Parker’s Heritage Kentucky Bourbon with real Vermont Maple, walnuts & pure dutch cocoa from Pennsylvania. Made with local dairy milk and regional pure cream.
Fresh baked gingerbread, Korinji cinnamon with a kick and grahams from Richmond Indiana. Made with local dairy milk and regional pure cream.
Grape and more grape! Fresh, mouth watering! Made with filtered water, local dairy milk and regional pure cream.