a splash of balsamic vinegar adds a special little something
organic milk, organic strawberries, organic cream, organic cane sugar, organic egg yolk, organic nonfat milk, organic vanilla extract, organic balsamic vinegar.
For the real scoop on Three Twins' flavors, we went straight to the source: Founding Twin Neal Gottlieb. Here’s what he says about one of our most innovative flavor combinations, Strawberry.
Our Strawberry flavor mixes California strawberries, Madagascar vanilla and a splash of Balsamic vinegar to make an outstandingly delicious strawberry ice cream.
Making strawberry ice cream in its purest form is a challenge. You need a lot of strawberries for a flavorful creation, and strawberries contain a lot of water. Water, folks, is the enemy of all good ice cream. Too much makes for an icy texture and reduces the overall creaminess of the final scoops.
Most ice cream makers, both organic and conventional, confront this challenge by using "strawberry flavor." I'm not sure just what strawberry flavor is, but it certainly doesn’t taste like a ripe strawberry, and neither does its awkward aftertaste. I have never been one to fake it, so I avoid any flavorings that pretend to be something they're not.
Instead, my Strawberry Ice Cream is a rare combination of three surprising flavors. We start with our made-from-scratch ice cream mix and its four simple, organic ingredients: milk, cream, sugar and eggs. We then use our giant liquefier to mix in California strawberries. I avoid chunks of strawberries; in finished ice cream, they freeze into little ice balls that impart little flavor. A healthy pour of our favorite Madagascar vanilla and a splash of organic balsamic vinegar raise the flavor of this gem to something outstanding. While it might not be the pinkest of strawberry ice creams, its flavor is among the brightest and most authentic on the market.
This flavor truly has a certain je ne sais quoi, which is a French colloquialism for a certain little something that you can’t describe. A taste is worth a gajillion words, so rather than having me clumsily describe it, you should dive into a pint and experience it for yourself. Fun tidbit: About three months after opening the first Three Twins scoop shop, I flew back east for Thanksgiving. My parents, who still lived in New Jersey at the time, picked me up at JFK Airport on their way to Connecticut for dinner with family. This was the first time I saw my parents after starting the company, and it was their first chance to taste Three Twins Ice Cream.
At the time, I hadn’t yet created a good system for flying with ice cream. As a result, the ice cream was a little soft when I arrived and the lid had fallen off one pint of Strawberry, leaving it half melted. My mother didn’t want that precious little pint to go to waste, so she decided that we would enjoy it during the car ride to Connecticut. We couldn’t find a spoon in the car, and since my flight had landed late, we didn’t want to waste any time stopping for one on our way to dinner. Mom’s solution? Use a lollipop as a spoon! To this day, she still lists our Strawberry flavor among her favorites.