The Other Depot... Peterson's Ice Cream Depot

For me, the word "depot" conjures memories of Home Depot trips with my dad. While tools and home improvement supplies bored me, I always loved exploring the cavernous aisles with Dad. When it was just Dad and me, I was allowed to stand on the carts he pushed around the store. When he brought all three of us girls, Dad forbade such activities to avoid the inevitable sister squabbling over who got to ride. Wise man.

This past Sunday, I found a new Depot to love. The boyfriend and I were in Northern Virginia to visit a close family friend who is starting her freshman year at George Mason University. After walking around the massive GMU campus, we were famished and looking for a snack to tide us over until dinnertime. A quick Bing search yielded a few recognizable frozen yogurt chains nearby - and a place called 'Peterson's Ice Cream Depot.' Hmm... I'd never seen "depot" alongside "ice cream" and was curious. Upon further reading, I learned that Peterson's Ice Cream Depot holds the title of Northern Virginia Magazine’s 2011 ‘Best In Frozen Treats’ Winner. How did this place miss my radar? The Depot is nine miles west of the GMU campus (i.e. not on our way), but my obliging driver agreed to make a special detour to Clifton, Virginia. "It's for the blog, after all." ;)

The town of Clifton is definitely off the beaten path - but I'm glad that Peterson's Ice Cream Depot provided a reason to visit. Old Town Clifton is teeny-tiny but packed with history and charm. According to Wikipedia, Clifton has a population of 282 (not a typo) and is the only town in Fairfax County that still has a railroad crossing. Notable residents include congressmen, computer scientists, professional football players, and writer Jeff Arch - who supposedly was living on Main Street when he wrote the screenplay for Sleepless in Seattle. Small world, eh?

When we pulled onto Clifton's Main Street, we didn't spot Peterson's Ice Cream Depot right away. Unlike the Home Depot, the Ice Cream Depot is a small establishment hidden down a narrow, tree-lined alley. Just a small yard sign marks the entrance. From the numerous informative (and colorful) chalkboards that line the stony path, I learned that the Peterson Family chose "Depot" to pay homage to Clifton's rich railroad history - not their love of Home Depot.

 

When we emerged from this shrub-lined alley, we found ourselves at the front register of Peterson's Ice Cream Depot. We were the only customers (a rain shower had just passed), so the friendly staff was more than willing to explain the menus and share their favorite creations. I was surprised to see that Peterson's serves a variety of "real food" as well. The specialty hot dogs, nachos, and french fries all sounded delicious. But I was here for ice cream. In true Depot style, Peterson's boasts over 30 different milkshakes and malts, dozens of toppings, and 10 signature sundaes. The gal behind the counter clarified that Peterson's uses its secret-recipe soft serve as the base for all dessert creations - and customers have the choice between vanilla, chocolate, swirl, and the "flavor of the day."

My boyfriend was interested in sharing a sundae - so I scanned the board for something we'd both like. We are both big fans of coconut (thank goodness. I don't understand how people can hate it), so Clifton Creation #7 caught my eye: 

#7  Jasien's Almond Joy - "Ever eaten an Almond Joy candy bar? This is better (we think). Vanilla ice cream covered with almond slices and coconut flakes, then topped off with hot fudge, whipped cream and a cherry."

We hadn't eaten much for lunch, so the almonds sounded like a great idea (protein, right?). After placing our order, we moseyed on back to the seating area: a patio under a canopy of well-manicured greenery. A dozen high wooden tables with umbrellas provide shade from the heat. Moments later, our sundae was ready...

You won't find this at Home Depot

The verdict? Peterson's Ice Cream Depot knows good ice cream. The vanilla soft serve base was thick and delicious, but the best part of this sundae are the toppings. Generous layers of toasted coconut and slivers of almonds add texture and crunch. Thick, only-slightly-warm fudge lines the cup, ensuring that chocolate makes it into every bite. Frothy, light whipped cream and a cherry top everything off. The Almond Joy sundae is obviously handcrafted with care: a hidden layer of toasted coconut and almonds is found at the bottom of the sundae. Best of all? Portions are huge... so no fighting necessary while sharing ;)

The Stats:
Peterson's Ice Cream Depot
7150 Main Street
Clifton, Virginia 20124
http://www.petersonsdepot.com
Open from mid-March thru mid-November

Frozen Yogurt's Best Friend = Fran's Caramel Sauce

Salted caramels. Candy-lovers across the country are praising the new salty/sweet trend.

Who started this salt + caramel craze? Many people point to Seattle's premier chocolatier, Fran Bigelow, who has been pairing salt and caramel for years. Fran's Chocolates gained notoriety in the other Washington (DC) thanks to President Obama, who is a big fan of Fran's smoked salted caramels in milk chocolate. This signature Seattle confection is now being replicated by candy companies across the country. Even Trader Joe's is getting in on the action.

I blame my constant cravings for Fran's salted caramels on my boyfriend's mother - who may just be a bigger chocolate fan than me (is that even possible?). The salt + caramel combo just didn't call my name - until she bought me a fancy box of Fran's smoked salt caramels in dark chocolate for Christmas. It was all over then. You simply can't find fault with Fran's salted caramels. The caramel is rich, buttery, and chewy. The dark chocolate is decadent - in that distinct "I know this isn't Hershey's" way. The sprinkle of premium smoked salt brings out the sweet in both. Hook, line, and sinker.

Last weekend, my boyfriend's mother did it again:

Fran's Classic Caramel Sauce

I knew this spelled trouble. My boyfriend's mom is a whiz at frozen yogurt making in her Cuisinart, so she whipped some up using Greek Gods Honey Yogurt and a couple giant spoonfuls of Fran's Classic Caramel Sauce.

But she wasn't done yet. After 20 minutes of churning, she spooned frozen yogurt into bowls and topped them with generous globs of Fran's Caramel and a sprinkle of sea salt. Fran would be proud.

Worthy of a President

The verdict? Fran's Classic Caramel Sauce is thick, slightly grainy, and a bit chewy. It comes out easily from the jar but isn't too runny (i.e. can be eaten by the spoonful straight from the jar!). The sweetly decadent caramel fills me with nostalgia - memories of making caramel apples in my parents' kitchen. I'm already imagining different ways I can put Fran's sauce to use. Any ideas would be appreciated in the Comments section :)


The Stats:

Fran's Chocolates

Retail stores in Downtown Seattle, University Village and Bellevue 

You can purchase Fran's Classic Caramel Sauce online here.

Keeping Flavors "Weird" at Full Tilt

Seattle is "weird" in the best possible ways. The city is eccentric and dynamic - filled with adventurous people living by the "work hard, play hard" mentality. During the two years I lived in Seattle (between undergrad and grad school), I learned to embrace the weirdness. While I never wore grunge clothes or grew dreadlocks, I dove head-first into the art, music, outdoor adventures, and - of course - the ice cream.

 Full Tilt Ice Cream embodies the quirky, playful and adventurous vibe of Seattle. The popular chain of eccentric ice cream parlors, which originated in South Seattle, is well-known for its "weird" flavors of homemade ice cream. And how often can you drink microbrews and play a variety of old-school arcade games in a local ice cream joint? Well, at Full Tilt, you can do just that. I first visited a Full Tilt a few years back, and I remember being shocked by the neon walls and loud 80s music. The setting offsets the sophisticated flavors in a truly "Seattle" way.

After a fun-filled weekend on Vashon Island with my boyfriend and his parents, I begrudgedly packed for the Sunday night red-eye back to Washington, DC. Sensing my dread, the boyfriend suggested swinging by Full Tilt en route to SeaTac. Luckily, it didn't take much of a detour to visit the White Center parlor. Located in a "drab" part of South Seattle, the Full Tilt parlor is a beacon of neon lights, loud music, and excited Seattleites. When I opened the door, the scent of made-to-order waffle cones welcomed me. The line was long (to be expected on any warm evening in the usually-rainy city), but that gives you more time to read the day's flavors.

Waiting in line at Full Tilt

While Full Tilt offers traditional flavors like Cherry Vanilla and Maple Walnut, you may never have heard of some of the options (or at least, I hadn't). Vanilla and chocolate may be the nation's top sellers, but Full Tilt customers prefer two "weird" ones: Mexican Chocolate and Ube. I ordered Mexican Chocolate on my first visit - which I expected to be spicy. Not so! Full Tilt creates a warm, complex flavor by combining chocolate, cinnamon, and raw cocoa beans. I enjoyed the flavor, but this time I had my eye on Ube...

"Ube" = Philippine purple yam

After overhearing a teenage girl in line call the Ube "freaking AH-mazing," my decision was made. Well, half of my decision. At Full Tilt, a Single cup or cone costs $2.50 (love it!) and can be split into two flavors. What should I try alongside the Ube? I considered Salted Caramel, Thai Tea, and Pineapple. But my experience making Choco-Coconut ice cream has piqued my interest in vegan coconut milk concoctions - and Full Tilt offered two: Mint Chocolate and Chunky Peanut Butter. In the end, the peanut butter-loving gal in me just couldn't resist. (The boyfriend called that one...)

"Single" Cup of Ube and (vegan) Chunky Peanut Butter

The verdict? The quality of Full Tilt's ice cream is top-notch, and their freezers keep the ice cream nice and firm (a pet peeve of mine: already-melting ice cream). The Ube was, indeed, pretty "freaking AH-mazing." I've never tried the vegetable, but the purple yam flavor was complex, sweet, and reminded me more of butterscotch than a potato. Plus, you can't beat that purple color. The vegan Chunky Peanut Butter was good, not great. The coconut flavor overwhelmed the peanut butter, and the only real hint of it's flavor were chunks of peanuts. I'm beginning to wonder if all coconut milk ice creams have this issue? Regardless, these two "weird" flavors melded well and sweetened my departure from Seattle.

What did the boyfriend order? Nothing. He was too distracted.

Weird.

The Stats:
Full Tilt Ice Cream
Multiple locations in and around Seattle, WA
http://fulltilticecream.com

An Ice Cream Social in the Sky

Good morning, Seattle! I'm in town to accompany the boyfriend to his 10-year high school reunion tomorrow. Last night, I flew on a nonstop United Airlines flight from Washington, DC to Seattle-Tacoma Airport. Because I travel a lot for work, I've accrued a bit of status with United. This means that I occasionally receive complimentary upgrades to First Class! Normally, my favorite First Class perk is the free wine (let's be honest, a bit of alcohol eases any turbulence anxiety). But since United merged with Continental last year, I've heard rumors of United serving ice cream in First Class on domestic cross-country flights. Last night, I happily confirmed those rumors.

After a mediocre dinner (chicken and rice), I noticed the stewards maneuvering a small cart into the First Class cabin. My heart leaped. Was it true? Sure enough, I took my headphones off in time to hear the steward ask a man in front of me "Would you care for an ice cream sundae this evening?"

What? I said to myself. I heard about ice cream - but nothing about sundaes! Sure enough, the man was given his choice of three toppings (fudge, caramel or strawberry sauce), whipped cream and chopped walnuts. Usually I'd go for chocolate sauce, but I could see that the bowls of ice cream were already starting to melt - so the last thing I wanted to do was speed up the process with a warm topping. Therefore, I opted for strawberry sauce and whipped cream. Simple but classic.

The ice cream was nothing special - ordinary vanilla bean - and the strawberry sauce clearly came from a frozen container. The whipped cream was definitely a step above Reddi-wip, but nothing to write home about. Yet, somehow, everything tasted better in the sky.

Thanks for the ice cream social, United!

Sweet finale at Adour

On Saturday night, I was treated to a special dinner at Adour in The St. Regis in Washington, DC. My boyfriend and I have been once before, and we were looking for an excuse to return. Realizing that we hadn't been on a proper "date" in over a month seemed like a good enough excuse. Adour was ranked #5 best restaurant in the Washington, DC metro area by The Washingtonian Magazine last year, and I can see why. I've been dreaming about that first meal for months... And Saturday's experience solidified Adour's place in my heart.

Now this is an ice cream blog and, thus, my reviews focus on desserts. In this special case, however, I think it's worth at least mentioning the prior courses. My boyfriend (i.e. funder of this extravagance) suggested that we go with the 4-course Tasting Menu. I agreed whole-heartedly after our waiter confirmed that the chef could accommodate my gluten intolerance (Please note: I do not have Celiac Disease). For our first course, the chef prepared Marinated Japanese Hamachi - a delicate, mild fish served raw on a fresh niçoise salad. The second course was my second-favorite (after the dessert, of course!)... Roasted Maine Lobster served on caponata (a traditional Italian dish of diced eggplant cooked with onions, garlic, tomato, capers and parsley). I appreciated that the chef did de-shelled the meat for us. Now I love using a lobster cracker, but not when I'm wearing a fancy dress and eating on a white carpet. After "oohing" and "aahing" over the lobster, I was surprised to enjoy the third course as much as I did - Roasted Rack of Colorado Lamb served in natural jus and with a side of sauteed spinach. I don't particularly like lamb, but this meat was tender and flavorful.

Now comes the best course of all - the grand finale. Having remembered how amazing dessert was at Adour, we inquired about the fourth course before deciding on the tasting menu. Now, the scheduled dessert was their version of baba - a cake traditionally made with rum (Adour uses brandy). My boyfriend's face fell when he heard this, as he was hoping for the Hazelnut Soufflé we had last time. When he expressed this disappointment, the waiter kindly offered to substitute the baba for the signature soufflé. For my gluten-free option, I asked for anything with ice cream ;)

Ask and you shall receive.


The chef chose the Exotic Vacherin for my final course. The beauty to your right is a dainty tower of creamy, frozen, fruity heaven! The center was filled with homemade coconut and banana ice cream, topped with passion fruit sorbet. Delicate coconut meringue cookies surrounded the ice cream, and real whipped cream provided a cushion for slivers of fresh mango (lightly dusted with mint). Swirls of passion fruit purée spruced up the plate. The variety of textures won me over. The crunchy, airy meringues contrasted the cool, creamy ice cream/sorbet and the soft, pulpy mango. This dessert proves that, sometimes, "the sum is greater than its parts."

The boyfriend was happy to report that his Hazelnut Soufflé was as amazing as he remembered. Made with hazelnut flour, this soufflé was naturally gluten-free. After sneaking a bite, I remembered why this dessert is worth coming back for. Adour has mastered the fine art of soufflé-making, which was cooked evenly throughout and melted on the tongue. The flavors of hazelnuts and brown sugar gave me that "cozy" feeling - the perfect comfort on a rainy DC night.



I was already on Cloud Nine with these fabulous desserts, but Adour had more up their sleeve. Turns out that after every meal, Adour serves a complimentary selection of homemade sweets. This sweet surprise included (from left to right) homemade Almond Madelines (gluten-free with almond flour), heavenly Almond Macaroons, and an assortment of Dark Chocolate Truffles. The truffles filled with dark chocolate ganache and cherry were excellent, but it was the last truffle that had my attention. A peanut butter and jelly truffle? After taking a nibble, I could barely believe it when I saw the distinct layer of peanut butter topped with strawberry gel. This peanut butter-loving gal was officially beyond Cloud Nine.

The Stats:

Adour

The St. Regis Washington, DC

923 16th Street NW

Washington, DC 20005

http://www.adour-washingtondc.com/

Choco-Coconut Ice Cream (Vegan, GF)

I can't cook. Correction: I won't cook. Most recipes test my patience. The chopping, dicing, sauteing, roasting - it's not my cup of tea. Since I live alone during the week, it's easy to skirt around meal-making responsibilities. I keep my dinners healthy but quick: salads, tacos, omelets, organic frozen meals, sandwiches, or (when I'm feeling ambitious) homemade pizza. Using pre-made dough, of course.

There is one exception to my general recipe aversion... Since I bought my first ice cream maker last fall, I've been whipping up a variety of interesting frozen concoctions. For the first time in my life, I'm loving the challenge of involved, multi-step recipes. Having to cook the ice cream base and chill it overnight(!) before churning anything? Not a problem. I've got endless patience when it comes to ice cream making. What's behind this drastic surge of confidence in the kitchen? I'm not entirely sure, but it may have to do with how excited I get just thinking about a recipe's final result. A good bowl of ice cream is worth some legwork.

This week, I invited my good friend Anna over for dinner. You better believe that dessert was planned before the dinner was. Since my mom recently developed a lactose intolerance, I've had my eye out for lactose-free ice cream. After reading a recipe using coconut milk in the latest O Magazine, I decided to give coconut milk ice cream a shot.

Like I often do, I modified the original recipe a bit. The result was what I call "Choco-Coconut Ice Cream" - a rich chocolaty, coconutty ice cream with vegan chocolate chips mixed in. I was happy with the fruits of my labor - and so was Anna!

Choco-Coconut Ice Cream (Vegan)
{Adapted from recipe in O, the Oprah Magazine}

Ingredients

• 1 (13.5oz) can coconut milk
• 1 (13.5oz) can light coconut milk
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/4 cup corn syrup
• 1/2 tsp. salt
• 1/2 tsp. vanilla extract
• 1/4 cup vegan chocolate chips (optional)

Directions

• Combine all ingredients (besides the optional chocolate chips) in a blender (or, if you're blessed with adult kitchen tools, a large food processor). Blend until smooth.
• Pour mixture into a container and cover. Refrigerate mixture until chilled through (minimum 1 hour, maximum overnight).
• Freeze mixture in your ice cream maker, per the manufacturer's directions. For Cuisnart folks like me, this means 1) turn on your machine, 2) slowly pour mixture in, and 3) leave the thing be for 15 minutes or so. The consistency should be like gelato or softserve - firm but not icy.
• (Optional) Pull out ice cream mixer attachment, add chocolate chips, and gently fold chips into ice cream using a wooden or plastic spoon or spatula.
• Serve immediately (if you're cool with soft ice cream) or transfer to airtight container (i.e. Tupperware) and freeze until firm, about 3 hours.

ENJOY!

Good times at Rota-Spring Farm

I just returned to Washington, DC after a relaxing weekend at home in Massachusetts. My dad is recuperating from a scary bicycling accident, so I've spent the last few weekends with the family at our childhood home. To us, nothing says "summer" like a post-dinner trip for homemade ice cream. So on Saturday night, we left the dinner dishes untouched and piled into the minivan for a scenic drive to Rota-Spring Farm in Sterling, Massachusetts.

Turning into the gravel parking lot, you are hit with an image straight from a Norman Rockwell painting. Large red barn with large windows, spilling warm light into the evening dusk. Cows and goats in a large pasture to the right. Kids of all ages milling around, licking generous scoops of ice cream off dripping waffle cones. To an urban professional in her 20s, the scene is shockingly serene. No honking or sirens. No pushing and shoving to get ahead in line. Kids without screens (besides the sliding ones by the register). Staff who seem to (gasp!) enjoy serving patrons. Oh - and the best part - reasonably-priced, high-quality, homemade ice cream.


Typical Saturday evening crowd at Rota-Springs

Despite our many pilgrimages to Rota-Spring, my family and I have yet to make a dent in their impressive list of flavors. Of course there are the usual suspects: vanilla, chocolate, strawberry, coffee, mint chocolate chip, and butter pecan. But how can one even think about ordering strawberry when faced with flavors like grapenut, purple cow, and cowabunga crunch?


Decisions, Decisions...

Of course, when faced with too many delicious decisions, it's always best to team up with family or friends and order numerous flavors to share. On this trip, my parents and I decided to order a "small" cup each - which amounts to 6 scoops of the good stuff. Usually, I would insist that all 6 scoops be different flavors. But Rota-Spring is an exception. My dad can't forgo the opportunity to load up on Banana (his favorite), and my mom and I worry that one scoop of Indian Pudding just won't be enough. But for the two other scoops, we go out on a limb and choose 2 new-to-us flavors: Ginger and Java Lava. Here is how Rota-Spring describes each:

Java Lava - Coffee ice cream with bits of delicious toffee covered chocolate

Indian Pudding - Ice cream with molasses, cornmeal and just the right spices

Ginger - Ginger ice cream with bits of crystallized ginger

Banana - Banana ice cream with chunks of real banana

3 Small(!) Cups. From L to R: Banana, Indian Pudding/Ginger, Indian Pudding/Java Lava 

The verdict? Each of the four flavors were perfect in their own way. The Banana is chock-full of authentic flavor, and it's familiar taste is surprisingly refreshing on a hot, humid night. The Indian Pudding is just how I remember it: a heavenly, frozen version of the classic New England treat. The Ginger is potent - but in a good way. If you enjoy candied ginger, this flavor will rock your world. Last, but certainly not least, Java Lava pairs Rota-Spring's popular coffee ice cream with bits of crunchy chocolate-covered toffee. All in all, it was hard to find fault in this solid lineup. Needless to say, the three of us polished these babies off.

Oh - I should mention that Rota-Spring Farm also sells seasonal fruits and vegetables, jams and homemade breads. But let's be honest... I come for just one reason.

The Stats:

Rota-Spring Farm

117 Chace Hill Road

Sterling, MA 01564

http://rotaspringfarm.com/

I hope you brought your sweet tooth...

Welcome to "We All Scream for Ouce Cream"... my ode to the best dessert of all time! I've been thinking about starting a blog for a while now, but my inability to keep up with daily posts has always discouraged me. But, at my family's encouragement, I've decided to throw typical "blog rules" out the window and run this one on my own terms.

I created this blog as a place to document my ice cream memories and to share recipes, reviews, and tips with my fellow ice cream aficionados (holla!). I travel a lot (for work and pleasure) and enjoy tracking down the best "ouce creams" across the world. Last year, I finally bit the bullet and purchased a 2-quart Cuisinart. Now, you can often find me poring over ice cream recipes and subjecting my boyfriend and friends to my latest creation.

My love of ice cream started early... At three-months-old, I experienced my first "real people" food. It was black raspberry soft serve, courtesy of my dad. Of course he had to set my standards high... no benign vanilla for this gal. Thanks to my father's sweet tooth, we always had a carton (or two) of the good stuff in the freezer. Growing up in New England exposed me and my sisters to some of the best ice cream hotspots: Cape Cod, Maine, and - of course - Vermont (home of the the legends Ben and Jerry).

It wasn't until I got older that I realized that some of my strongest, most vivid memories revolve around ice cream. I may not remember what song we danced to at my third-grade dance recital, but I can sure remember that trip to Friendly's afterwards... where my two best friends and I ordered hot fudge sundaes with gummy bears (a poor choice, in retrospect. I'm surprised we have all our teeth after chomping on the rock-solid frozen bears). I may forget what our hotel looked like in Rome - or even when we went - but I'll never forget that pear gelato I shared with my boyfriend right outside the Vatican walls. They say memories are "sweet." I take that literally.

Before you say anything, yes, I understand that ice cream should be enjoyed in moderation. It should come after a healthy, balanced dinner. And the official serving size is a half cup... not an overflowing cereal bowl. But, I'm okay having a few servings of ice cream every week. In fact, I encourage it. After all, as my college freshman sister often says, "YOLO"... You only live once!