She also makes these fantastic flavors of ice cream, like toasted fig leaf and vanilla. There’s a caramel-miso ice cream that’s really good. And her rum raisin is probably the best thing in Portland. She makes a legit rum raisin ice cream that has two bottles of rum in it—one in the custard and one that she soaks the raisins in. So it’s a 21-and-up ice cream. She even makes her own raisins—she gets these gorgeous grapes and then dries them herself. I always tell people about this place, because everything is just so detail-oriented, and there’s so much care taken with every single ingredient.
He always has classic flavors, like stracciatella, chocolate, and pistachio. But he imports his pistachios from Sicily, and he imports his hazelnuts from the Piedmont—all his ingredients are of the highest quality. He also walks a wonderful line of using in-season fruit from the Pacific Northwest. So, for example, for two weeks this summer, he had a white-nectarine sorbetto that was just gorgeous. He has a watermelon currently, and he’ll do something with stone fruit and cherries, of course. Then he’ll have pear in the fall.
