our flavors

summer collection 2011

blackberry sweet tea sorbet
Since our company’s debut at Field of Greens last year, this has been at the top of the request list. Alone, or with some sugared berries, this sorbet will cut right through the Hotlanta heat.

blueberry sour cream sherbet
A perfect cross between ice cream and sorbet, this creation returns sherbet to its original intent - the crispness of a sorbet,
with a touch of cream. Fresh Georgia blueberries, sour cream, organic sugar, and a hint of freshly squeezed lemon. Yes ma’am.

watermelon “punch” sorbet
Cordele, Georgia is the “Watermelon Capital of the World,” and little is more refreshing than bright, lightly sweet Watermelon. We’ll work our way through a few varieties as the summer progresses,
but promise that each iteration will carry a little “punch” (for the adult in you).

sweet corn pudding
When Chef Keith travelled to Thailand last year, varieties of Sweet Corn ice cream could be found everywhere from street vendors
to exclusive malls. High Road’s version has hints of coconut milk, sorghum, and vanilla bean. This would be awesome aside
fritters or beignets.

old school cherry vanilla
While cherries are not necessarily local, they’re abundant in the summertime, and there was little more satisfying than
spitting cherry seeds at my sister (this is Keith) when I was a kid. Cherries and vanilla, duh!

raspberry white chocolate crisp
Sweet cream, plenty of raspberries, and adorable white chocolate “crisps” adorn this luxurious ice cream. At a recent event, we could
barely keep up with this one...so we decided to keep it.

peaches and herbs
Lemon Balm, Lemon Verbena and fresh mint are steeped in organic sugar syrup – along with the best peaches we can get our hands on.
These flavors are, well, “Reunited,” and they feel so good.

mixed melon margarita
our produce guys spring any number of melons on us as the summertime progresses, so we wanted to be able to buy them
on a whim, whip up some purees, and hit ‘em with our own sour mix and tequila. There’s nothing bad about that.

high road signature

caffeine & cacao
this is probably our most laborious flavor to make. We make a beautiful belgian chocolate ganache and swirl it into our joe mix
(roasted for us by Athens’ own Jittery Joe’s coffee) with toasted cacao nibs.

bourbon-burnt sugar
this flavor was a one-off for the Le Dames Escoffier event at Serenbe Farms, and became an instant classic. Plenty of bourbon and real vanilla bean “caviar” is mixed with a burnt sugar base (think creme brulee).
The alcohol depresses the freezing point...making this one of our softest, silkiest offerings.

dark rum & raisin
We use the term raisin as a verb here, as we select the best dried fruits available for this ice cream: apricots, sultanas, currants, raisins, figs & dates.
We use spiced dark rum and falernum to make this adult-friendly ice cream.

french toast
originally known as Malted Maple Cinnammon, one of our teammates suggested this flavor tasted like the best French Toast ever.
The name stuck, and so did the flavor. This is incredible on a piece of Pain Perdu.

roasted coconut
this is our homage to the noble coconut. We include coconut water, coconut milk and slow-roasted coconut with a touch
of lime to elevate the coconut to new heights. Simply awesome against anything chocolate.

heritage collection

buttermilk
chefs live for using acidic things like lemons, creme fraiche...and, well, buttermilk.
This is simply our sweet cream mix with enough buttermilk to matter. Zingy and smooth as hell.

caramelized peach
it seems we like to play with our fruits. We toss the peaches in butter, lemon, brown sugar and sea salt, then roast them until the edges are dark amber...and the liquid is golden-caramel.
They’re then coarsely mashed and allowed to steep in our sweet cream mix. There are no chunks of peach...they’re almost “torn” in the machine, so there is a
striping of roasted peach throughout. We have no qualms about using frozen peaches...they’re grown and frozen here in our fair state...and are fantastically consistent.

fire-roasted pecan
we decided we loved the flavor of slightly charred pecans after almost burning them one day. So, we steeped a sample batch to see what would happen,
and we found that we had formulated the most robust pecan ice cream we’d ever tasted. So...it was a keeper...and now we offer it.

sorghum
sorghum is simply the boiled-down juice of the sorghum cane. The flavor is reminiscent of molasses, yet is less aggresive...more refined.
If molasses is a cabernet, then sorghum is a pinot noir with finesse. Southerners are too humble about this brilliantly delicious syrup. It deserves a renaissance.

blackberry sweet tea sorbet
we select a blend of classic southern-style teas, sweeten with organic cane sugar (plenty, to be authentic), steep in plenty of fresh lemon peel, add some blackberries...and finish with freshly squeezed lemons.

signature sorbets
all of our sorbets are made with fruit, sugar & water (and sometimes a little booze) and nothing else. They’re bright, refreshing and cleansing. Suggest these as part and parcel of a “flight” of High Road.

red berries
raspberries & red currants

citrus-ginger
lemon, lime, orange and fresh ginger juice

grapefruit-lychee
red grapefruit and thai lychees

blood orange-campari
fresh blood orange juice, lemon juice, and a hint of the classic amari, campari.

mango. chile. lime.
tons of pureed mango and a touch of fresh jalapeño and a squeeze of lime.

gin & juice sorbet
the first High Road hit. Top-shelf gin with a blend of citrus juices.

straight-forward ice cream

sweet cream
this flavor is called “fresh milk” in Thailand, and is intended to evoke the essence of clean, bright dairy...without anything to mask it.

high road vanilla
we tasted every vanilla flavor on the market, and found them either too gritty of bean fragments or too “boozy” from extract. We blend our own vanillas to create this homage to the noble bean.

cinnamon
we use ceylon cinnamon...true cinnamon...sweeter, gentler, and more elegant. apple desserts...pear desserts...on its own. Also great with Nuevo Latino desserts...crepas de cajeta, etc.

dark chocolate
valrhona cocoa powder is mind-blowingly rich and tasty. It serves as the basis of our chocolate. We add depth with some sorghum syrup.

milk chocolate
this is our most gently chocolate ice cream. We add a touch of melted 70% to a generous volume of our vanilla mix. This would be amazing with a glass of Grand Marnier...or against any citrus dessert.

chocolate chunk
we hand-chop Callebaut chocolate for this sweet-cream based darling. The Callebaut dark chocolate has beautiful vanilla and wine notes. It’s a classic, and it rules.

high road joe
this is our version of coffee ice cream. People who don’t like coffee ice cream always LOVE this. People who love coffee ice cream always LOVE this.
We steep whole beans from Jittery Joe’s in Athens into our sweet cream mix for 24 hours. We strain and spin. It’s like a perfect latte.

straight-forward sorbet

mango
lemon
raspberry

the spice route

saffron
cardamom
spicy ginger

gelato/sorbetto

fior de latte
like our sweet cream above, but with that classic gelato “stretch”

pistachio
we make our own pistachio paste from roasted pistachios, condensed milk and organic sugar.
Then, like with all our nut flavors, we steep overnight to ensure that all the nuance of pistachio permeates.

hazelnut
deeply roasted and sugared hazelnuts are steeped, then pureed into our fior de latte mix.

chocolate
we use the same formula as for our dark chocolate ice cream, simply adjusting overrun to make it tighter and stretchier.

limoncello
we make our own limoncello -- basically an after-dinner liqueur made from grain alcohol, lemon zests,
sugar and saffron (for color more than flavor). We spike our lemon sorbet base with the limoncello for an elegant close to any meal.

raspberry
fresh raspberries, sugar, and a touch of lemon. That’s all.

global

genmai tea
matcha (green tea) powder, touched with roasted rice powder. This is almost savory in its flavor profile, and would work well for higher-end sushi and or japanese restaurants.

horchata
our version tips its sombrero to the casual Mexican version of horchata. To make it more floral, we soak Jasmine rice, blend with Ceylon cinnamon and steep overnight before blending with our sweet cream mix.

jamaica (hibiscus) sorbet
this is a deep red herbal flower commonly used in teas and as an agua fresca. We make a syrup with the dried flowers and spin.

mission fig
we soak dried black mission figs until soft, touch with sea salt and brown sugar, and blend fully with our sweet cream mix. The result is smooth and lush, with a hint of pleasant fig-seed texture.

mexican chocolate & chile
we blend mexican drinking chocolate tablets with valrhona powder, cinnamon and a mixture of toasted dried chiles. We make it bold and spicy.
The spice hits you on the finish - as the cold dulls the senses. When the mouth warms/melts the ice cream, the capsaicin gets “activated.” This is a fun one.

masala chai
we’ve been calling it chai...but chai simply means tea. Masala means spice...and that’s what we’re making. We use an organic masala chai concentrate, and pump up the cardamon & black pepper.

salted cajeta
cajeta is a goat’s milk dulce de leche. We blend it fully into our vanilla mix and salt it up a bit.
We don’t ribbon this one, as cajeta can be overwhelmingly “goaty” on its own. It’s more delicate blended into our mix.

classic cocktail sorbets
these are simply frozen editions of these classic cocktails. The alcohol content is minimal, as a full dose would make these concoctions impossible to freeze.
We make every effort to emulate the flavor profile of the classic.

bellini
peaches and prosecco are a natural for freezing into a sorbet.

mai tai
a blend of rums, orgeat syrup, lime juice, and orange zest are blended together with our sorbet base to make a killer mix. This would be fantastic against tropical/coconut/pineapple desserts.

negroni
gin. red vermouth. campari. This is my favorite cocktail, so it’s sort of my secret stash.

gin & tonic
lime zests are soaked in Rangpur Gin (from Tanqueray) and organic sugar syrup.
We then blend our lemon and lime sorbet mixes with Tonic Water, and adjust with a touch of sea salt.