Try a scoop of this crème fraîche-based ice cream with homemade black currant jam swirled in! We use organic cream and buttermilk from Washington dairy farms to make our own crème fraîche, and then swirl in a jam made with organic black currants from Sterino Farms in Puyallup. (And yes, this flavor is every bit as delicious as it looks.) Available now through December 7!
Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!