Laven­der Salted Caramel at Frozen Mat­ter

The Denver Post - - LIFE & CULTURE - By Allyson Reedy

Your first clue that Up­town’s Frozen Mat­ter isn’t your av­er­age ice cream par­lor: the on-site pas­teur­izer that takes up a good chunk of the cream­ery’s kitchen. (Frozen Mat­ter is one of only a few par­lors in the coun­try that pas­teur­izes its own milk rather than us­ing a pre-made base, and the only spot in Colorado that does this.)

Your sec­ond clue? Liquor.

That means ice cream and booze pair­ings, which would be a dream come true had any of us dared to dream so big.

For one of her fa­vorite fla­vors, Laven­der Salted Caramel, owner Gerry Kim rec­om­mends pair­ing it with Bertina El­der­flower Liqueur. The sweet-yet-bal­anced, fruity bev­er­age brings out the ex­otic, flo­ral notes of French laven­der in the ice cream. (But truth­fully, any­thing would taste great with that dreamy, creamy caramel.)

Be­ing the only li­censed dairy plant in Den­ver, this mi­cro­cre­am­ery’s small­batch fla­vors are as fresh as they come. Kim and co-owner Josh Gertzen cus­tom de­sign each base to max­i­mize fla­vors and give us all a true cow-to-cone ex­pe­ri­ence.

To see our full list of 13 must-try ice creams for the 13 weeks of sum­mer, go to the­know.den­ver­post.com.

Photo pro­vided by Frozen Mat­ter

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