Salt & Straw

The Chef Series

Now scooping. Classic flavors on the other side.

• Cheesecake with Salted Yuzu Curd By Brady Williams – TOMO, Seattle. Salted vanilla ice cream, vanilla bean Japanese soufflé cheesecake, yuzu curd, yuzu white chocolate stracciatella
• Hong Kong Milk Tea with Toasted White Chocolate By Mei Lin – 88 Club, Los Angeles. Vanilla black tea ice cream, condensed milk swirl, toasted white chocolate feuilletine crumbles
• Chocolate Caramel Smoked Budino By Alex Meyer and Luciana Giangrandi – Boia De & Walrus Rodeo, Miami. Chocolate olive oil custard, caramel candied hazelnuts, sea salt caramel swirl
• Starling Sweet Potato Buckwheat Crumble By Dan Barber – Row 7, New York. Starling sweet potato ice cream, sweet potato miso swirl, sprouted buckwheat Florentine crumble
• Caramelized Plantain with Spicy Pecan Toffee By Gregory Gourdet – Kann, Portland. Brown sugar spiced plantain ice cream, caramelized plantains, habanero pecan brittle, almond-plantain cake (v)

Classic Flavors

• Sea Salt with Caramel Ribbons
• Double Fold Vanilla
• Chocolate Gooey Brownie
• Salted, Malted, Chocolate Chip Cookie Dough
• Cinnamon Snickerdoodle
• Coffee and Love Nuts
• Honey Lavender
• Strawberry Honey Balsamic with Black Pepper
• Pear and Blue Cheese
• Arbequina Olive Oil
• Freckled Mint Chocolate Chip (v)
• Hazelnut Cookies and Cream (v)
• Strawberry and Coconut Water Sherbet (v)