Kombucha Sorbet: Townshend’s Tea Company began as a college project at the University of Oregon in 2002. The fruity flavor of their Superberry Kombucha perfectly complements the tart fermentation with wild flowers and berries such as Elderberry, Hibiscus, Rose Hips and Currants. Making an incredibly refreshing all vegan sorbet.
Lotus Seed Matcha: Along with a certain amount of wit, skill and je ne sais quoi, each cup of tea from Steven Smith Teamaker contains some of the most wonderfully interesting ingredients found anywhere in the world. This ice cream is designed around Smith Tea’s high quality matcha green tea, which is the center of the traditional Japanese tea ceremony. Starting with the grassy notes of fine powder matcha, we’ve added the light caramel notes of lotus seeds, a very floral vanilla and nutty toasted brown rice.
Meadow Marmalade and Peaches: White peach ice cream with swirls of marmalade made with Smith’s Meadow Tea, which is a blend of spring flowers including hyssop and chamomile.
“Phat Thai” Iced Tea: A chance to show off the playful side where teas and ice cream meet, this is a nontraditional take on a nontraditional flavor of ice cream. A rich ceylon red tea created by Steven Smith Teamaker creates a base with ribbons in phat thai-style “noodles” based off of a mixture of sweetened condense milk and SE Asian spices.
Photo credit – Leela Cyd Ross