Post by thesolution on Dec 2, 2018 17:07:58 GMT -5
High Road Maple VS. Sorghum
This is my first venture into High Road's ice creams after a fantastic experience with their cookies. High Road Ice Cream is a craft, premium ice cream. Many ice cream companies begin with commercially available bases or have a dairy make a base for them. High Road makes their own and has 4-5 different bases that Chef Schroeder and his team created, depending on the desired result.
High Road Maple VS. Sorghum is labeled as "Maple French Custard base with a Sorghum Caramel folded into the base;" Chef Schroeder wanted to put a unique spin on a typical caramel to enhance the experience of High Road customers.
First of all maple ice cream's are not common on the ice cream market. The maple is dense and packed full of flavor. You should expect this with a 16% buttermilk fat due to the density of the base and thickness of the custard-like ice cream. This is not like true maple syrup you would buy in the grocery store, but a very good job of trying to replicate it into a frozen dessert. The deeper I bit into ice cream the richer the maple grew on my taste buds.
Many people utilize sorghum syrups for breakfast items like pancakes or hot cereals which is why they have paired it with a Maple Ice Cream base. Sorghum is a sweet syrup produced in the south. High Road uses the sorghum to make a caramel that is swirled through the ice cream. The taste has a resemblance of the caramel pecan pint with a distinct rich molasses flavor. That luscious caramel congeals a nutty and tender aftertaste which gives your taste buds an array of flavors.
This one was not a typical combination you run into. High Road took a delicious base and paired it with a superb swirl. The distinct elements of the sorghum made this pint one to remember. When both aspects compliment each other you get one fantastic experience.
Grade: B+
Found: www.HighRoadCraft.com
This is my first venture into High Road's ice creams after a fantastic experience with their cookies. High Road Ice Cream is a craft, premium ice cream. Many ice cream companies begin with commercially available bases or have a dairy make a base for them. High Road makes their own and has 4-5 different bases that Chef Schroeder and his team created, depending on the desired result.
High Road Maple VS. Sorghum is labeled as "Maple French Custard base with a Sorghum Caramel folded into the base;" Chef Schroeder wanted to put a unique spin on a typical caramel to enhance the experience of High Road customers.
First of all maple ice cream's are not common on the ice cream market. The maple is dense and packed full of flavor. You should expect this with a 16% buttermilk fat due to the density of the base and thickness of the custard-like ice cream. This is not like true maple syrup you would buy in the grocery store, but a very good job of trying to replicate it into a frozen dessert. The deeper I bit into ice cream the richer the maple grew on my taste buds.
Many people utilize sorghum syrups for breakfast items like pancakes or hot cereals which is why they have paired it with a Maple Ice Cream base. Sorghum is a sweet syrup produced in the south. High Road uses the sorghum to make a caramel that is swirled through the ice cream. The taste has a resemblance of the caramel pecan pint with a distinct rich molasses flavor. That luscious caramel congeals a nutty and tender aftertaste which gives your taste buds an array of flavors.
This one was not a typical combination you run into. High Road took a delicious base and paired it with a superb swirl. The distinct elements of the sorghum made this pint one to remember. When both aspects compliment each other you get one fantastic experience.
Grade: B+
Found: www.HighRoadCraft.com