The Aroma is of cinnamon and cream with very subtle hints of cocoa butter and there is no aroma of apple in any way.
The flavor is very much of the cream and of worming spices like allspice, and cinnamon. There are chunks of apple that is lacking in flavor so much that you can’t tell what it is .
The texture is very soft at room temperature and does not get fully hard in the freezer. There are large ice crystals throughout this that makes this watery and unincorporated
The aroma is very much of the Prosecco with undertones of floral
The flavors of this are of the berries like of raspberry and strawberry with notes of citrus throughout reminiscent of blood orange.
The notes of the Prosecco are very much key in this with notes of the white grape in this. It does taste like pear in the undertones of this.
The aroma of this is a cream and red currant, goji, and pomegranate molasses
The flavor is of blueberry, pomegranate, red currant, merlot wine, and Roses.
The berry is not strong nor is the passion fruit is able to be tasted.
The aroma is a bakers chocolate and roasted peanuts along with subtle hints of sassafras root.
The flavor is of coca powder and condensed coconut milk
The peanut butter is very creamy with an acidic and toasted flavor to it.
Combined the chocolate is very creamy and frothy with lots of air mixed in. The peanut butter brings a great texture that is crunchy and hard as the peanut butter does freeze.
The Aroma is a coffee and nought with caramel notes and a very subtle hint of oak.
The Flavors is of malt and coffee with browned butter and nought.
The almond brings a crunchy texture but no big flavor.
The fudge is not much there and when together doesn’t bring it up with chocolate flavor it is more of a texture than a flavor
This sessional sorbet is made from local Meyer lemon and natural cane sugar.
The flavor is tart at first with a lingering taste taste of the pith.
It is very lemon forward and is soft with small crystal formation.
As it melts it’s becomes the consistency of a curd.
This was the March Flavor of the Month for 2017
It is made up of REESE'S® PIECES® Candies and REESE'S® Peanut Butter Cups and a REESE'S® Peanut Butter and Chocolate ribbon.
This flavor is filled with peanut butter and the chocolate is not overwhelming. The Peanut Butter Cups are more like a cookie dough consistency and there are few of them (had 2).
The candies and good in this but like the cups very few in a scoop (I had 3).
The ribbon they talk about well I could see it and the ribbon itself is former than the rest of the ice cream with a deep peanut butter taste in a hard chocolate shell feel.
This is a really good flavor and texture but lacks candies and peanut butter cups.
According to their website that says “only 98 calories per Skoop and packed with immunity and metabolism-boosting raspberries, blackberries, tart cherries, and lime, this Skinny Skoop limited time offer is the perfect treat for satisfying your sweet tooth”
Well, when they say tart cherry they do mean it.
The first bite is a tart punch forward with a subtle lime note in the back.
There is a sweetness to it like agave that does tone it down a little and brings the blackberry and raspberries through.
After some time the taste is almost like a fermented watermelon with lime juice.
At first look, it is just a big blob of a black ice thing,
There is no smell to this at all ether and is a big surprise as Charcoal usually does
The first bite is just like eating Vanilla with a slight chalky feeling.
Continuing into it, it’s like eating cookies and cream with a rich and creamy texture and a taste of chocolate throughout. You can not taste The Charcoal in any way and does give this a more refreshing feeling than most ice creams to the point it’s more like have Inc a sorbet.
It doesn’t really melt fast either and I am wondering if the Charcoal is the reason? It does feel like the ice Crystals are larger than normal too.
This is and probably the best vanilla I have ever had and if it does what they say or not it is a must-try but it’s only available for a limited time.
This has the aroma of the hops and alcohol with subtle notes of lemon and malt
The flavor is of the beer forward and lemon. The cream is very well done and mixed in this keeping it light and mellow.
The blackberry is very subtle that to most I do not think you can taste it.
This sorbet features Jungalow Juice from Arrow Lodge Brewing in Covina, CA
The aroma of this is Guava forward with a delicate malt finish
The flavor of the guava is very forward with notes of Key lime, malt, and fermented passion fruit juice throughout. There are slight notes of mango and pineapple in the back as well as a floral note of sugar sweetness
This ice cream uses Modern Times Black House Stout that is roasted on-site and uses 75% ETHIOPIAN • 25% SUMATRAN
The aroma is of cream and coffee with a subtle hint of toffee
The flavor is very subtle of the coffee stout with more of the cream base present
The added toffee that has Carmel around adds a great texture and salty note that is very much needed
This sorbet uses local oranges from Redlands, that are juiced fresh.
The aroma is floral like an orange blossom with a subtle nuance of orchid
The flavor is slightly tart with a nice aftertaste of orange oil and peel
The texture is more fluffy and aerated than the dense sorbet that you normally see
It is very light and not sweet in any way.
This limited ice cream is made with Summit Tea Co. Of Redlands Earl Gray tea and topped with Eureka Lemon that was poached in honey.
The flavor of the bergamot and a very subtle note of the black tea in the back. The cream is somewhat overpowering of the tea.
The preserved lemon is a nice touch but to me has no relevance to the taste of this and if you did not have it on there, it would not be missed.
Hanger 24 Chocolate Bomber topped with Jameson Whiskey
Hanger 24 Chocolate Bomber topped with Jameson Whiskey
This well rare treat features Hanger 24 Chocolate Bomber Porter and Jamison Irish Whiskey!
The aroma of the Jamison is really forward.
The flavor of the chocolate and malt does come together in this perfectly. There is a very slight hint of alcohol. Once eating this, the malt is the most prominent flavor in this.
The Jamison reduction is big in the aroma but lacking in taste. It may be due to there not much on it though.
The Asian pear is barely noticeable to the overuse of spices. The spices are more of the sessional ones, nutmeg, allspice, and cardamom, and all taste good together but it’s more the spice with cream taste.
The Ghost pepper Marscapone is very creamy and sweet at first with the slight kick in the back but is not hot in any way. The pepper itself does not have much depth of flavor to the cream just the capsaicin.
Spiced Asian Pear topped with Ghost Pepper Mascarpone
I am disappointed that the pear is not forward in this and the cream base and spices are the major flavors after the Topping.
The Blood Orange is forward but lacks the depth of the orange. There are chunks of zest throughput that bring a great texture variation. Once in a while, you come across a small chunk of orange and brings this to that flavor we all look for in a Blood orange.
The Strawberry Balsamic Shrub is tart and is more of a strawberry syrup with balsamic vinegar mixed in it. It cuts the sweetness and richness of the sherbet and brings this to another flavor dimension.
Together these work so well and bring out the beginning of spring in such a simple and unique flavor that it’s hard not to want this all the time.
Blood Orange Sherbet Topped with Strawberry Balsamic Shrub