Licorice Ice Cream

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I've tried suggesting to some of the local gelato sellers that they add it to their menu but they seem intent on sticking to tried and true boring flavors.

oh how very very true this is.


...and discouraging.

Oh my goodness, I would kick my granny for some of that!

No, haven't seen any licorice ice cream around. While on the topic, are there any artisanal ice cream places in Louisville? I've been spoiled by the great ice cream in Indy, Columbus, and Nashville, flavors like Salty Caramel with smoked almonds, Lavender, Carrot Cake. YUM!

No, haven't seen any licorice ice cream around. While on the topic, are there any artisanal ice cream places in Louisville? I've been spoiled by the great ice cream in Indy, Columbus, and Nashville, flavors like Salty Caramel with smoked almonds, Lavender, Carrot Cake. YUM!

Saffron's has rosewater ice cream.

eta: And Northend has goat's milk ice cream.

Recent Cafe Lou Lou frozen featured desserts include:

Sorbets -

Blueberry Port
Lemon Buttermilk
Grapefruit & Tarragon
Kiwi & white grape
Berries -n- Champagne
Peach/Ginger
Black Cherry/Pomegranate
Watermelon/Rosemary

Ice Cream -

BBC Bourbon Barrel Stout
Honey/Lavender with toasted pine nuts
Mango/Banana (Frozen Yogurt)

These all sound so wonderful! My question is would it be cool to go in just for icecream or dessert? I hate to take up a table and not get a meal.

[Robin Garr]

No, haven't seen any licorice ice cream around. While on the topic, are there any artisanal ice cream places in Louisville? I've been spoiled by the great ice cream in Indy, Columbus, and Nashville, flavors like Salty Caramel with smoked almonds, Lavender, Carrot Cake. YUM!

In addition to the excellent examples you've been given, Asiatique makes excellent artisan ice creams, and they're also available at sister restaurant August Moon, where we had a remarkable mango-lemongrass scoop the other night.

610 Magnolia makes intriguingly bizarre ice cream flavors, and I'm pretty sure the Oakroom does, too, although bear in mind that these places are both prix fixe ... I'm not sure if you could come in for just a dessert.

The other answer to your question, though, is that while we have some excellent ice cream shops - the regional Graeter's and the local Gilberto Gelato - they tend toward the more familiar flavors.

Marsha- do you make those yourself? They sound fantastic! I will always choose a sorbet over an ice cream any day. I will definitely stop in.

I ran into Justin Gilbert at the Beargrass Market last Sat and asked him about doing other flavors. He gets very excited about the idea but says they just don't sell that well. He has had grapefruit/campari and wine poached pear in the past and says he will again- I just hope it is on a day when I make the trek all the way out to Norton Commons.
I have always had the feeling that he is open to new suggestions but he needs the support of people willing to try new tastes.

[Robin Garr]

I just hope it is on a day when I make the trek all the way out to Norton Commons.

Remember that Caffe Classico has a Gelato Gilberto stand, and I expect a few other spots closer in also do.

Marsha- do you make those yourself?

Sure do! All our desserts are house-made. I just made the base for honey-lavender ice cream this morning and will freeze it tomorrow A.M., so it'll be ready beginning with dinner service Friday night. Also just froze the watermelon/rosemary sorbet this morning, so it'll be ready 'round dinner time tonight (Thursday).


And Carla - of course you can come in for just dessert(s)! Heck - sit at the bar and order the sorbet with a shot of flavored vodka poured over it (sort of a new trend).

In addition to the excellent examples you've been given, Asiatique makes excellent artisan ice creams, and they're also available at sister restaurant August Moon, where we had a remarkable mango-lemongrass scoop the other night.

610 Magnolia makes intriguingly bizarre ice cream flavors, and I'm pretty sure the Oakroom does, too, although bear in mind that these places are both prix fixe ... I'm not sure if you could come in for just a dessert.

It's good to see the 'bizarre' ice cream tradition continuing on at both Asiatique and August Moon.



Please please please people.
don't be afraid to come in just for dessert.
Todd and I were talking some time ago about wanting to get people in for just dessert again.
As i understand it, it used to be a pretty popular nightcap post-theater.


I will give plenty of fair warning though, i've got no ice cream on my current menu.
I had a nightmare with a sporadically malfunctioning machine, and it was difficult enough to keep up with sorbet.

There will be some on the next menu, rest assured.




If any one is interested i'd be more than willing to craft some ice creams on my own time for anyone who can't find that flavor they're looking for.



some highlights in my repertoire:

dark chocolate + curry
vanilla bean + rosemary
honey + thyme
ginger
passion fruit + verbena
cilantro + habenero
caramel apple + autumn spices
pumpkin pie
lychee +basil
strawberry + lavender
honey + cardamom
roasted pineapple + toasted coconut
blueberry + lemon
strawberry + lime
raspberry + sake
ovaltine
balsamic
chocolate + balsamic
kaffir lime
prickly pear cactus fruit
tomato +lavender
basil
blood orange
lemongrass + kalamansi
jasmine tea
green tea
brown butter
peanut butter
truffled chocolate
(insert your favorite bourbon here)
kulfi




...i could go on forever.
those off the top of my head in a few minutes.

I just made the base for honey-lavender ice cream this morning and will freeze it tomorrow A.M.

...nice to see someone else who lets their ice cream bases bloom overnight before freezing.

I just made the base for honey-lavender ice cream this morning and will freeze it tomorrow A.M.

...nice to see someone else who lets their ice cream bases bloom overnight before freezing.

Amen. Have to, don't they?

I just made the base for honey-lavender ice cream this morning and will freeze it tomorrow A.M.

...nice to see someone else who lets their ice cream bases bloom overnight before freezing.

Amen. Have to, don't they?

...if you want a nicer end product (that freezes faster).

I mean, you can... but, what's it called.... patience?



...or what separates the professionals from amateurs?