Hokey Pokey is really inventive re: combining flavors, often adding creamy elements to tart sorbet bases (or vice versa).
Their Indian mango / coconut / black sesame is a great example, or passionfruit & white chocolate. One of my favorite remains donut peach / marzipan / Riesling.
Red currants and strawberry tart, lightly sweetened ricotta filling. The crust was frozen in the tart tin and blind baked from frozen with release foil and sugar as the weight to keep it from puffing up. PDG I have some figs that will receive the same treatment.
I wasn’t going to post yet another ekmek kadaifi pic (our dessert late last night), instead I bring you one last ice cream hurrah from our favorite purveyor:
A dear family friend who’s essentially a (non-spiritual, non-mafioso) godfather figure to my brother and me has a milestone birthday, which we with an Italian chocolate almond torte ([baked l…by me](https://www.hungryonion.org/t/what-
are-you-baking-july-2024/39567/262?u=caitlinm))…
And a fancy and delicious “lemon bliss” cake from a local bakery, with layers of lemon cake, mousse, and curd, and lemon Italian buttercream icing…
And not pictured, a big bowl of farmers’ market strawberries.