What is your creative process?
Often, I would ask people around me about their favorite flavor profiles and challenge myself to convert them into ice cream. When I create it for myself, there are no real parameters. I’ll be wandering around the grocery store, snack aisle or market to see what caught my attention. Traveling to Asian supermarkets or bakeries always sparks new ideas.
When I create for a specific event or collaboration, I actually like to have parameters, especially when there are specific ingredients or stories to anchor the flavor narrative. I used to be asked to develop a flavor for the Japanese whiskey brand, and as someone who doesn’t drink whiskey, it was a whole new space for me, but it made it a way to try and find a way through the flavor, not personal familiarity.
What are the things you learned in the process of starting and starting an ice cream business?
Everything melts (literally and metaphorically). The machine breaks, the flavor flops, the batch you swear is the perfect turn overnight. Ice cream is basically a chaotic control, you are always at one degree away from disaster. Fortunately, lawyers naturally experience catastrophic thinking and risk management.
What is your favorite classic ice cream flavor? What is your favorite flavor you create?
I love chocolate in all forms, from the perfect dark chocolate ice cream I used to be in Bologna to a good old-fashioned rocky road. As for my own work, I’m especially proud of the burning honey, flavor and glazed pecan flavor. It meets a sweet spot between savory and sweetness, which is my balance.
Where can people taste your ice cream?
This summer, I’ll be there every weekend Elagabalus’s Rose In Duston, ice cream is delivered directly from the hatch from 12 p.m. until sunset. I spin four new flavors of ice cream and sorbet every month, usually inspired by its excellent cocktail menu, so there will always be some new attempts. This month is Spanish-themed, so I developed an olive oil and tomato jam ice cream. On paper, this sounds a bit unusual, but the balance works well.
