Sage chocolate chip. Mexican muscovado caramel. Srircha popcorn. Burnt caramel with sea salt and dehydrated honey.
These are just a few of the flavors that you’ll be able to try at new “micro-creamery” Hay Rosie Craft Ice Cream Company once it opens its doors this April in Carroll Gardens at a building on Sackett Street. We came across the news on local blog Becoming Brooklyn, where writer Caitlin Heikkila got an interview with Stef Ferrari, the owner of the creamery.
Ferrari is a certified cicerone (the beer-drinking equivalent of a sommelier), who following her completion of Penn State’s Ice Cream program, has decided to take her creative approach to ice cream-making to a Brooklyn storefront.
Hay Rosie will stand out as one of only a few truly homemade ice cream shops in Brooklyn and unlike most purveyors of the cold treat, Ferrari won’t purchase bases, but make all her ice cream from scratch.
“I want to get the most intense flavor out of every bite,” Ferrari told Becoming Brooklyn.
Ferrari is modeling her shop after the craft brewery setup, where producers brew on-site and then welcome the public in for tastings a couple of times a week. She’s currently running an Indiegogo campaign to open said tasting room two days a week and has raised $4,395 toward her $16,750 goal.
She had us at sage chocolate chip.
You can hear Ferrari’s whole pitch below:
Follow Nikita Richardson on Twitter @nikitarbk