The Flavours
We churn low and slow — high in milk fat, low in air — the old way of making ice cream that holds its shape on the spoon. Ewe's milk needs no help to be rich; our job is simply not to get in its way.
No. 1
Whole bourbon-vanilla beans steeped in fresh ewe's milk, churned into a custard-rich base and folded with shards of real dark chocolate — snap, then melt.
Tasting notes · warm vanilla, bitter cocoa, sweet cream finish
No. 2
A sharp raspberry ripple drawn through slow-churned vanilla, studded with chunks of real white chocolate. Tangy, sweet, and unapologetically indulgent.
Tasting notes · bright berry, vanilla cream, white-chocolate sweetness
No. 3
The caramel is the milk. We slow-cook our own ewe's milk until it turns deep and golden — the long way, the only way — then ribbon it through the churn and finish with flaky sea salt. A caramel no one else can make, because no one else has the milk.
Tasting notes · toasted sugar, salted cream, long golden finish
