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Available in 6-pack (2 pints of each flavor) or 12-pack (4 pints of each flavor)
Bourbon Burnt Sugar - This is the ice cream that put High Road on the map. Originally crafted for a Le Dames Escoffier event at the glorious Serenbe Farms in Georgia, this crème brulée inspired ice cream has become the pride of the company. We're proud to use Muddy Pond Sorghum, and Nielsen Massey Madagascar Vanilla in this sofi™ Silver award-winning creation.
Brown Butter Praline - The term "brown butter" seems to be popping up everywhere these days, but the technique has been around for as long as we've known butter. The French call it beurre noisette, noting its similarity to the aroma of freshly roasted hazelnuts. We blend it into a slow cooked cream caramel and ribbon it into our sweet cream ice cream while we "make it rain" with sugar roasted praline pecans.
Mixed Berry Buttermilk - We make this thing called "Slow Jam" here at High Road; Blueberries, Raspberries, Blackberries and Strawberries are slow simmered in cane sugar with a hint of vanilla and lemon zest. Once chilled, we blend some into our Mountain Fresh Dairy Buttermilk - and fold into our sweet cream ice cream. While the ice cream is being extracted, we fold in generous amounts of the jam. It's a new favorite at the factory.
FREE Second Day Air shipping to continental US. Please check our ONLINE SHIPPING SCHEDULE. Available...