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On the porch of a piedmont farmhouse in North Carolina. That's where it all started, beneath the watch of Granny's two black wooden roosters. In the southern summers my family would gather on Sundays for a day of rest and re-connection. And ice cream. Neighbors would come over to share bounty from their garden for the next batch and sit a spell. We would sit for hours talking, laughing, story-swapping and painfully yet lovingly taking turns on that ole rock salt machine. We kids lived for that exact moment of approval when the slurry turned to scoops, our arms no longer fit for the churning, and the reward for our deeds became the epitome of happiness.

Granny's house is no longer there, and the rock salt machine has too much rust. But the love, intrigue, and passion for ice cream has bloomed over the years, just like that hand-churned batch of fresh peaches and cream. Our awareness and appreciation for seasonal harvests and skilled purveyors is a nod to our shared history. The new neighbors are local farmers, brewers, bakers, chocolate makers, tea merchants, and food artisans. We invite you come to our porch and experience all that North Carolina has to offer. And by all means, sit a while.



Note: We get all of our milk and cream from Homeland Creamery in Julian, NC that serves as the backdrop for all our flavors. They are the kindest, most supportive, flexible, gracious family dairy farmers we know. They make sure their cows are treated with care and mindfulness. We can tell.

Double Vanilla Honey

We double down on the amount of vanilla in this flavor by using double-fold extract and vanilla bean paste married to a golden garden honey from our good friends at Vintage Bee Honey.

Milk Chocolate

Arguably the best cocoa on the planet, Callebaut, gets turned into a milky-chocolatey ganache that will make heads roll. Classic. Commanding. Chocolate.

Strawberry with White Chocolate Creamed Honey

We get our berries from Creedmor, NC from the good folks at Lyon Farms at the peak of freshness, so red they are almost purple. We soak them in a sugar bath overnight and then give them a kiss with Vintage Bee's white chocolate creamed honey.

SOLA Mini-Donut and Cinnamon Sugar Syrup

Our "family" at SOLA Coffee and Cafe used to receive our shipments of cream before we had a commercial kitchen home. As a thank you, we now take their famous mini-donuts, dunk them overnight in our base, then swirl in a home-made cinnamon-brown sugar syrup. You will want to thank them too.

Roasted Almond Fruit Tea

There is one tea shop in Raleigh you need to visit, Tin Roof Teas. There is one fruit tea blend that you need to try, Roasted Almond. It's a blend of cinnamon apples pieces tossed with caramelized almonds. We did you one better and morphed this into an ice cream.  

Moravian Sugar Cookie

Near Granny's old house is the kitchen where Mrs. Hanes and her family have been making Moravian sugar cookies by hand for the last 50 years. We tried, but we can't make better ones. What we can do is make ice cream better by including a whole tin of these treasures in every small batch we churn.

Lucky Charms

Yes. We went to the grocery store. Bought our favorite childhood cereal. Lovingly separated the "mallows" from the "healthy" stuff. Made this your new favorite breakfast on a cone. Yes.

Butterscotch Haystack

If you don't know what a butterscotch haystack is, you may not be from the South. But that is all right, because we love you and we decided to give them a make-over before you were introduced. We hand-burn small batches of butterscotch then spin with sunflower seed butter and crispy chow mein noodles for a crunchy 'haystack nib'.  

Slingshot Coffee Fudge Ripple

The people of Slingshot Coffee in Raleigh are amazing. And their cold-brew coffee is too. We took the old-time fudge ripple concept and turned it into a new-world-order coffee fudge recipe. Cold brew, cold cream, cold caffeine addiction. 

Pecan Sticky Bun

The trump card for any treat yourself indulgence is the Pecan Sticky Bun from Yellow Dog Bread Company. A sticky-gooey sweet bun topped with a butter pecan slurry. It's like butter pecan, but more butter and more pecan. And did we mention the buns?  

This is our rig. We sell amazing ice cream from it.                                                                                                                                                                           Photo: Nick Milak

This is our rig. We sell amazing ice cream from it.                                                                                                                                                                           Photo: Nick Milak