handcrafted, micro Batch ice Cream
- about -
Meet Karla
Karla's love of food and travel leads her on gastronomic adventures where she studies the relationship between food and culture, feeding her mind and soul. She has been awed and inspirered by many countries. Happy memories from her wanderlusting help to shape what Karla happily shares with everyone she cooks for.
A graduate of The Culinary Institute of America in Hyde Park, NY with dual degrees, Karla has been cooking professionally since the age of 16. During the pandemic, Karla began regularly making ice cream at home. She would make esoteric flavors that she yearned for but could not find. The flavor that started it all was rishiri kombu (kelp) which she made one snowy day here in Connecticut when she was reminiscing about her most recent trip to Japan. While kombu is a flavor commonly found in Japan, it isn't common in the United States. She wanted to eat this flavor and since it was no where to be found around here, she decided she would make it herself. After all, she learned how to make French-style ice cream years ago in culinary school and making ice cream always been a cathartic experience she's enjoyed over the years. She took great care in importing hand harvested, aged kombu from the coast of Rishiri island in northern Hokkaido and made an absolutely beautiful ice cream with it. It satisfied her craving and the rest is history.
Friends, neigbors and colleagues soon began expressing interest in Karla's handcrafted ice creams and, ultimately, she was inspired to put in the work to be able to sell it to the public. She is pleased and humbled to be able to share her ice creams with you and sincerely hopes that you enjoy them whilst feeling some of the love and passion that feuls her.
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