Actually, we still don’t know. Kuh-FEAR? KEE-fur? Kiefer Sutherland?
What we DO know is that we worked with the team at Sprig to develop a kefir-infused flavor and it is #sodelushious. We’re calling it Cheesecake Ice Cream with Raspberry Drizzle since we knew we’d have too hard of a time pronouncing kefir, and if you don’t love cheesecake then basically we can’t be friends anymore.
Sprig’s HQ is full of culinary geniuses who’ve figured out a way to get seriously good lunch, dinner, or dessert delivered straight to your door, anywhere in San Francisco. All of their recipes are crafted from scratch using free range, antibiotic-free meats and organic produce in their kitchen right around the corner from our Hayes Valley shop. It’s a love story for the ages, guys.
To cap off a summer spent eating more than our fair share of ice cream, we collaborated on a custom flavor that we think brings out the best in both of us (#relationshipgoals.)
After some thorough testing (tough job, but someone’s gotta do it,) Sprig’s Executive Research and Development Chef, Jessica Entzel, and Smitten Founder, Robyn Fisher, settled on the perfect scoop. Churned from scratch, this flavor has a little tang from the kefir and texture from the oatmeal cookie crumble chunks, with layers of a tart raspberry drizzle to really seal the deal.
And because we think it’s so damn special, you’ll only find it on the Sprig app for a limited time. Rumor has it you might be able to snag a half pint at our Pacific Heights shop, too, because we just can’t help ourselves.