On my recent field trip to the Brentwood Country Mart I stopped in at the Sweet Rose Creamery to try for myself what the Los Angeles Times calls, "A taste of heaven".
As many of you know, most of my calcium intake is directly linked to ice cream consumption -which obviously puts ice cream into the health food category. I think the folks at Sweet Rose Creamery agree.
Created on site in small batches, Sweet Rose ice cream is made from locally sourced organic milk and cream, as well as organic eggs and sugar.
All of the toppings and sauces are made fresh in the store daily -and as you can see from the photo above, whipped cream topping is mixed up fresh before your eyes....mmmmmm. If you're gonna go for it, go for it.
Owners Josh Loeb and Zoe Nathan, who also own Rustic Canyon Wine Bar and Seasonal Kitchen, as well as the scrumptious Huckleberry Bakery and Cafe in Los Angeles brought in friend and fellow Tartine alum Shiho Yoshikawa from San Francisco to be the Ice Cream Chef. Brilliant plan. Shiho rocks it.
Classic flavors include:old fashioned vanilla, salted carmel, fresh mint with homemade chocolate chips, verve coffee and chocolate.
For December, Sweet Rose is featuring: eggnog, rum raisin, malted chocolate with hazlenut praline, quince, roasted beet (maybe you have to try this one to fully appreciate it?), cranberry compote with salty pistachio, orange sherbet, pomegranate frozen yogurt, yuzu-lemon sorbet, and pear-ginger granite.
In addition to sophisticated scoops, the shop also offers sundaes, milkshakes, frozen novelties, ice cream pies and most recently, sliders: made with vanilla ice cream, cinnamon sauce and crispy bacon and sandwiched between fresh Milo and Olive brioche buns.
A brand new take on the ice cream sandwich!