{"id":113,"date":"2016-04-14T00:00:00","date_gmt":"2016-04-14T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=113"},"modified":"2024-01-03T13:37:35","modified_gmt":"2024-01-03T13:37:35","slug":"snoqualmie-ice-cream-a-pacific-northwest-treasure","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/snoqualmie-ice-cream-a-pacific-northwest-treasure\/","title":{"rendered":"Snoqualmie ice cream, a Pacific northwest treasure"},"content":{"rendered":"\n

While you can argue that there\u2019s no such thing as bad ice cream, there are certainly scoops that are on higher echelons than others.<\/p>\n\n\n\n

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When considering high-end frozen dairy, Snoqualmie<\/a> was on the tip of our tongues recently at Foodie Daily, even if the name doesn\u2019t exactly roll off the tongue. My boss introduced me to the brand by pointing to the name and with a face brimming with sarcasm asking me \u201chow do you pronounce that?\u201d<\/p>\n\n\n\n

I had to stare at and read it out in my head a few times to make sure once I opened my mouth, something coherent would emerge.<\/p>\n\n\n\n

Naturally I failed.<\/p>\n\n\n\n

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Snoqualmie is a verbal mouthful, but a delicious one at that. It\u2019s a labor of love between Barry and his wife Shahnaz, who have been churning out flavors like raspberry pomegranate sorbet and almond poppy seed custard since 1997. Their business model is as homespun as one could get, from the ingredients sourced to the environmentally friendly and energy efficient manufacturing.<\/p>\n<\/div>\n\n\n\n

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For those of us lucky enough to indulge in these flavors, this translated into a pretty amazing company social. We only sampled a fraction of the custards Snoqualmie makes, but they allowed us a small peak at what makes this regional treat so special.<\/p>\n\n\n\n

Brown Butter Sugar Cookie:<\/strong> Thick and egg-y. Reminded us of homemade shortbread.<\/p>\n\n\n\n

Red Raspberry Cake:<\/strong> It\u2019s unlikely actual cake ever tasted this good. Raspberry swirls throughout really made this one pop.<\/p>\n\n\n\n

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Crispy Marshmallow Treat:<\/strong> Uncanny. If you could distill a batch of Rice Krispies down into frozen dessert form, this is what you\u2019d end up with. No floss required, unlike the real stuff.<\/p>\n\n\n\n

Blueberry Cardamom:<\/strong> Strange combination that totally works. More fragrant than any ice cream we\u2019ve ever tried. Tempted to use it as cologne.<\/p>\n\n\n\n

Spicy Banana Brownie:<\/strong> Blows Chunky Monkey out of the water. Wish we had extra for a batch of Bananas Foster.<\/p>\n\n\n\n

Brown Sugar Cookie Dough:<\/strong> As reliable as a batch of Tollhouse cookies. It was missing the chocolate sauce but this can easily be rectified by using your favorite dessert sauce.<\/p>\n<\/div><\/div>\n\n\n\n

Which is where Purveyors Kitchen dessert sauces<\/strong> came in. Spicy Banana Brownie got a hit of our Caramel Dessert Sauce<\/strong>. The chocolate we were yearning for in the Brown Sugar Cookie Dough sung when we drizzled it with Purveyors Kitchen Milk Chocolate Dessert Sauce<\/strong>.<\/p>\n\n\n\n

To nab a pint or seven of Snoqualmie\u2019s custards, ice creams, sorbets and gelatos, visit their website to find a retailer near you.<\/a><\/p>\n\n\n\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

While you can argue that there\u2019s no such thing as bad ice cream, there are certainly scoops that are on higher echelons than others. When considering high-end frozen dairy, Snoqualmie was on the tip of our tongues recently at Foodie Daily, even if the name doesn\u2019t exactly roll off the tongue. My boss introduced me […]<\/p>\n","protected":false},"author":1,"featured_media":7859,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[148,145,143],"tags":[],"class_list":["post-113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awesome-products","category-featured-product-artisan","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=113"}],"version-history":[{"count":13,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/113\/revisions"}],"predecessor-version":[{"id":7875,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/113\/revisions\/7875"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7859"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}