Salty Caramel View All

Salty Caramel View AllAs a teen, Jeni loved learning from the French pastry apprentices at La Chatelaine, the Columbus bakery where she worked. One chef regaled her with stories of the salty caramel from his hometown in Brittany. What the chef meant to say was salted caramel. But, lost in translation, Jeni interpreted his version as extra salty, like Scandinavian licoricesaltier than standard salted caramel. So when she began making ice cream a few years later, in 1996,

Someone you know just had a baby

melding back into the hibiscus and lime for a flavor that’s equal parts spicy

Replaced white sugar with brown sugar in our ice cream recipe for added depth and notes of caramel and molasses

A roundup perfect for keeping your nightly ice cream fix fresh or for satisfying all the various ice cream lovers hanging with you at home

Five of our most comforting flavors — for those moments when there just aren’t any words

it tastes like fruit cereal milk

These flavors are for the nights when “Let’s stay in” are the most romantic words ever to grace your eardrums

Soft golden honey cake

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Mouth-filling and palate-gripping with a pleasingly dry finish

It’s got perfect

There’s bold design and then there’s smart design