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Bone Marrow and Smoked Cherry Ice Cream with Bourbon

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Published on Jun 5, 2012

Tyler Malek of Salt and Straw, a Portland, Oregon hand-crafted ice cream shop has two reasons to celebrate. Not only did they open their first store a year-ago, outgrowing their city food cart where they began, their business has been so brisk, they have opened up a second store. In this episode, Malek demonstrates how to make one of his popular ice cream flavors.

Malek uses a dairy in Eugene, Oregon for his milk products, and likewise tries to source his other ingredients as locally as possible. He strives for a high milk fat content, 17% , and seeks to churn a low amount of air into his ice cream for increased density, and richer mouth feel. The ice cream itself provides a neutral taste with "great texture and sweetness", he says.

The traditional boundaries that we may associate with ice cream becomes entirely obliterated by Malek's unique quest to blend together different flavors from a variety of natural sources. For Malek, coming up with new flavor pairings is "a huge collaboration with the entire city of Portland,." He's constantly talking to new people, his vendors, chocolatiers, chefs, distilleries, to come up with fresh ideas.

With that obsession and willingness to explore new terrains, it's easy to see how Tyler Malek could come up with an ice cream flavor of bone-marrow, smoked cherries, and bourbon.

A toast to that vision.

The recipe to make Make Bone Marrow and Smoked Cherry Ice Cream with Bourbon can be found here: http://cookingupastory.com/making-bon...

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