Pint: Ginger & Rhubarb

This ice cream is based on an old-school Cantonese dessert called 姜汁撞奶 (ginger milk curd), and is made with fresh pressed ginger juice. We pair this fresh and zingy ice cream with a swirl of something locally grown, combining Cantonese traditions with our farm-to-cone ethos. Our swirl right now is a rhubarb jam made with rhubarb from Ironwood Organics.

allergens: dairy