I don’t know about you, but I love ice cream. Spring, summer, fall, winter, I can’t get enough.
So when Little Giant Ice Cream invited me to a tasting, I jumped at the opportunity. I heard that the shop opened a couple months ago, so I was looking forward to learning more.
Neil Rideout (who also owns Cigar Bar & Grill) and Kevin Best (who also owns B Restaurant) walked us through a tasting of all of the flavors, and I was really impressed.
This is not your average ice cream.
It took about 5 days to make every batch. First, they pasteurized raw milk and created a base, then they cold infused with flavors, before spinning, freezing and storing at precise temperatures along the way.
The end result was incredibly smooth, intensely flavored and downright delicious.
And the flavors were so bold, they kind of reminded me of Scream Sorbet – but with a twist.
Small amounts of alcohol are usually added to ice cream, but Little Giant’s process allows it to be included in much larger quantities.
In other words, this ice cream was BOOZY!
Rebecca Willis is the pastry chef, and she used to work at Michelin-rated La Toque and Morimoto in Napa. I didn’t get to meet her, but she’s obviously doing some interesting things in the kitchen. Little Giant also sells cookies and things, and if the ice cream is any indication, the baked goods are probably delicious.
Oh, and if you usually order a cone, you should also know about the Lick-n-Dip. It sounds like it’s the best of both worlds! You get a waffle cone, and they also give you a cup of toppings to accentuate every bite.
Little Giant Ice Cream is available in the shop (or delivered by Caviar), and it’s also on the dessert menu at Kingston 11.
1951 Telegraph Ave, Oakland