Sunday, December 21, 2014

our winter flavor calendar & download!
















































This season, there will be plenty of jewel-bright winter citrus, and some of our favorite Asian-inspired flavors, like toasted black sesame and the aromatic medley of Thai tea. And since indulgence is a favorite seasonal pastime, we’ve got the likes of fudge brownie chunk and brown butter caramel popcorn, best enjoyed at home, with friends like Hannah & Jessa, Crosby & Jasmine. Here's the whole roster of what's in store for winter:

December

22 clementine sorbet

January

12 meyer lemon ice cream
19 bourbon toffee crunch ice cream
26 brûléed grapefruit sorbet

February

2 caramel popcorn brown butter ice cream
2 vegan coconut chunk
9 fudge brownie chunk ice cream
16 blood orange RGB sorbet

March

2 black sesame ice cream
9 thai tea ice cream

A very important note on our flavor calendar: while we make every attempt to stick to these dates, we work with small farms & purveyors, so occasionally dates are subject to change due to harvest unpredictability! Keep an eye on our flavors page for updates, or follow us on Twitter, Facebook & Instagram for news (& pics!) of each new flavor.

And you can store some winter flavor for later! 


Want to keep this pretty picture somewhere you can see it? You can download it for your computer or phone & we've got lots of options for you! Follow the links to download for your favorite screen:

widescreen (iMac, 60", Dell laptop)
midsize (MacBook, including retina)
old school (4:3 ratio)
iPhone (naturally)















Monday, December 15, 2014

new today: chocolate orange



In order to master this flavor, Ian, our head chef, experimented with all different ways to master the marriage of chocolate and orange. The result is a little something like the 'chocolate' oranges that go into stockings this time of year. To get the right level of candied orange flavor, our kitchens are whipping up an orange marmalade, made with organic California Navel oranges.

Available in our Wallingford, Capitol Hill, Queen Anne and U Village shops through January 18th.

Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!


Monday, December 8, 2014

new today: eggnog ice cream


































Our eggnog is made at Twin Brook Creamery in Lynden with milk from Jersey Cows that they raise on site! Twin Brook is a family owned and operated dairy - seriously, look at this cute family photo! We added some extra organic nutmeg to the Twin Brook's classic recipes because, honestly, we're a little crazy about nutmeg. 

We're scooping this indulge-y winter comfort food in all shops through January 5.

Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!

Wednesday, December 3, 2014

a summer story about Mr. Taki's Damson plums, and how Ayako turns them into the most amazing jam






















this past August I took a little day trip to visit Mair Farm-Taki, an organic fruit farm run by a man named Katsumi Taki in Wapato. (i’ve been having fun looking through the photos and remembering that hot day in late August -- such a big difference from the chilly times we're having now!)

i went to Mair Farm-Taki to learn more about Damson plums, and how Mr. Taki grows them in the traditional Japanese way for Ayako & Family Jams. i fell in love with Ayako's Damson plum jam several years ago when i discovered it at Marigold & Mint in Melrose Market, where Ayako can often be found arranging flowers. Ayako’s Damson variety immediately turned me into a jam lover. it’s delicious on pretty much anything (toast, scones, plain yogurt), but i especially love it atop chocolate ice cream.



i have since fallen in love with Ayako herself. she is such a sweet, graceful woman whose kindness just sort of radiates, and i think that's probably why all of her jams taste so amazing. this summer, when Ayako offered to give me a tour of the farm and introduce me to Mr. Taki, i jumped at the chance. i'd read about traditional Japanese fruit farming, and Ayako had intriguing things to say about Mr. Taki...



before i dove into learning about the farm, the first thing i was struck by when i arrived was Ayako's amazing apron. this woman is grace herself. she designed the apron herself, so that the straps would sit just right on her shoulders, and cross in the back, never overheating or straining her neck. she had a Japanese seamstress friend make the apron out of a gorgeous ebony linen, and i have high hopes that she'll be making and selling them soon.

i pulled myself away from Ayako's perfect style and got my head back into the farm tour! Mr. Taki told me amazing stories about learning organic farming practices working at an orphanage in Okinawa in the 1970s and '80s. he and the children started using manure (and whatever else was available) to grow produce -- as food for the kids, yes, but also as a thing to keep the kids busy! after divinity school, and life as a missionary, and teaching agriculture in New Guinea (!), Mr. Taki bought the Wapato farm in 1994 and the land hadn't been farmed in 8 years, so going organic was easy. (since the land hadn't been exposed to pesticides in more than 7 years.) 



when he bought the farm, Mr. Taki planted plum and apple trees, and later added several types of Asian pear. he started with a small amount of Damson Plums, then planted a few more, and the Damson trees have expanded since. (Damson trees are actually invasive: their roots connect and multiply underground!) the farm now grows more than 20 kinds of plums, in addition to apricots, ginger, cucumbers, melons, tomatoes, squash, and the list goes on and on. it's amazing how much and what variety Mr. Taki can grow in a small plot of land. it was so refreshing and such a different experience than driving by huge farms of a single crop.

Ayako and Mr. Taki's partnership started when Ayako started helping Mr. Taki sell produce at the U District Farmers Market (you can still find him there on saturdays). he soon asked her if she wanted to come help out at the farm, and Ayako started making jam with Mr. Taki’s extra plums. now Ayako makes and sells more than a dozen plum jam flavors, along with flavors like Mr. Taki's apricot and rhubarb, that vary seasonally.
“Taki San has taught me a lot,” Ayako told me. “It’s wonderful to have this relationship with a farmer. We communicate a lot, I am very fortunate.”

Mr. Taki and Ayako have a really charming working relationship. in fact, Mr. Taki told me he hopes to one day graft a new kind of plum and name it for Ayako. i mean, how sweet is that?





getting to know these two has been such a treat, and i’m thrilled that we’re selling Ayako & Family Jam in the shops right now along with our holiday sundae gift-kits! (and in our new square market.) and i hope you come try our newest concoction: the Ayako Sundae. we’re keeping it simple -- melted chocolate ice cream, Ayako & Family Damson Plum Jam, Theo Chocolate chunks, whipped cream and a Chukar cherry -- to let the sweet-tart flavor of Mr. Taki's amazing Damson plums shine through!  

♥ molly moon

Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!


Photography by Sonja Lyon.

Wednesday, November 26, 2014

sundae night, every night!



Whatever you’re up to this season, a cozy night at home with your most favorite people calls for a night of homemade ice cream sundaes.

Pick up any of the six toppings in our new Sundae Nights Collection at one of our shops or online. The collection includes our longtime best seller Deep, Dark Hot Fudge, which we make in our Capitol Hill kitchen. Same goes for the Candied Heirloom Hazelnuts. We've been serving them in our scoop shops for years, & now you can take 'em home with you! Click through the above image for the scoop (or drizzle) on all our other delicious offerings.



































Don't forget to share! Follow @mollymoonicecream on Instagram and tag your photos #sundaenights. We can't wait to see how you do your cozy sundae nights at home!

Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!

Monday, November 24, 2014

new today: riesling sorbet































Riesling sometimes gets a bad rap because people think it’s too sweet. In reality, there are as many kinds of Riesling as there are kinds of ice cream (scientific fact) and it varies a lot in sweetness, acidity, fruit profile and flavor. We are pretty pleased with this nice, tart, boozy-tasting sorbet (though the alcohol is cooked out!) We picked Kung Fu Girl Riesling (made in Walla Walla) from Charles Smith Wines. Kung Fu Girl made it onto Wine Spectator's Top 100 List for 2014, which is quite the honor.

Available in our Wallingford, Capitol Hill, Queen Anne and U Village shops through December 21st.

Editor's note: We've gotten some feedback that it's hard to figure out how to comment on this blog. We're working on a redesign/relaunch for this winter, but until then, just click on the little blue link next to the envelope icon that says 'comments'!

Friday, November 21, 2014

molly at the women of influence awards





































Molly recently shared this bit of wisdom -- that karmic behavior is also a good business philosophy --at Puget Sound Business Journal's 2014 Women of Influence Awards

One of Molly's tenets as a business woman is that it's incredibly important to support other women, to be a mentor and to work to make positive change in the community. We wholeheartedly support that philosophy Molly, and we're with you 100%!