In the heat of summer, we rush to the farmers market for a taste of the season—milky Ohio sweet corn, fragrant black raspberries, ruby red strawberries, and juicy peaches. Our High Summer Collection featured four perennial favorites that not only showed off this beautiful summer bounty, but also our amazing grower and producer partners from Ohio to New York, Georgia to Tennessee.
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Roasted, ruby red, intensely flavorful Ohio strawberries blended with tangy buttermilk. Like a bowl of fresh cream and just-picked strawberries.
Mike Hirsch raises strawberries for flavor not size. They are so concentrated with sugar that, when roasted, they explode with the most intense strawberry flavor. This is why we trust the fourth-generation owner of Ohio’s Hirsch Fruit Farm to grow berries just for us to make our Roasted Strawberry Buttermilk ice cream. Jeni always says creating the best ice cream is about pairing the right dairy with the right ingredients. We use fresh cultured buttermilk to complement the acidity of the berries for a strawberry flavor that’s springy and bright.
BjornQorn’s large-kernel sun-popped popcorn (it really is popped by sunshine!) blended with cream and grass-grazed Ohio milk.
On sunny days in New York’s Hudson Valley, the folks at BjornQuorn (“Bee-yorn Corn”) use giant mirrors to harness the sun’s rays and heat kettles of organic popcorn kernels. We steep this crisp, popped-by-the-sun popcorn in grass-grazed Ohio milk with cream and sugar. The result is an ice cream that tastes just like a bowl of fresh, buttery popcorn. It’s an umami bomb of flavor that hits you in a way that says: “I have to eat this again and again.”
Initial hits of milky sweet corn give way to the floral nose of sweet, brambly, handmade black raspberry sauce.
To us, this ice cream is summer. Milky, surprisingly sweet corn perfect straight off the cob, but even silkier when mixed with grass-grazed milk. A swirl of from-scratch black raspberry sauce with its royal purple hue and beautiful sweet-tart perfume. Made with produce grown an hour from our kitchen by our longtime farm partners, no other ice cream shows off Ohio’s summer bounty quite like this. It’s no wonder Jeni’s been making this delightful, peak-harvest ice cream for more than decade.
Buttermilk ice cream, crumbled sweet cream shortcake biscuits, and swirls of sweet-tart jam made with peaches from Nashville’s The Peach Truck.
With four scoop shops in Nashville, Jeni is in town a lot. On days she arrives at 7 am, she skips breakfast and drives straight to famed Loveless Cafe for their signature biscuits—three little rounds served at every meal with Loveless’s homemade jams. This ice cream is inspired by those perfect sweet cream biscuits and jam. Buttermilk ice cream blended with crumbly bits of from-scratch Sweet Cream Biscuits (made with three ingredients: self-rising flour, butter, and heavy cream). And fresh jam made with the most perfect Georgia peaches from The Peach Truck out of Nashville. Sweet, salty, and creamy, our Sweet Cream Biscuits & Peach Jam ice cream is rich southern comfort by the spoonful.