The making of flavor # 140, Rosemary’s Baby
cinnamon-spiced, rosemary-infused salted caramel apple ice cream

Rosemary’s Baby started with a stop at Breeze Hill Farm in North Fork Long Island. We piled sacks full of their sweet Macintosh apples into the car to bring back to Brooklyn. Back in the kitchen, we caramelized them,and cooked them right into our salted caramel ‘scream. 

Then, for a twist, we infused rosemary and cinnamon into the base. Our rosemary comes from Tweefontein Herb Farm in New Paltz, NY. They’ve got a little stand at the Union Square Greenmarket at which they tell their perfect herbs - for medicinal and food use. And our cinnamon is from new partners, Red Ape Cinnamon, organic cinnamon from Sumatra. It’s the best cinnamon we’ve ever known.  We churn that up on our ‘scream machine and the result is a creamy, herbal-y, spiced caramel apple, in ice cream form.