There’s few things more patriotic than peanuts and Cracker Jacks. So how about a modern day twist, in the freezer of course! We caught up with an ice cream entrepreneur who is setting a new standard for frozen treats in the Midwest. And truly speaking, anything that freezes catches our eye!
The story of Tamara Keefe began similar to ours- a simple discovery that started in a garage. You know our story: we figured out how to keep food cold. But for Tamara, her mother discovered a $2 at-home churner at a garage sale. You see they grew up poor in both southern California and Denver, so when other families stopped for ice cream every Sunday after church, Tamara didn’t. Eventually she and her mom learned to do it themselves with that little churner.
That family activity quickly spiraled into a neighborhood gathering, and fast forward to present day now Tamara is spreading those ideas at Clementine’s, the first and only microcreamery in the Midwest.
A destination that’s all about the experience of creating memories through happy ice cream, Clementine’s boasts all-natural, decadent flavors of naughty (boozy) and nice (alcohol-free) ice cream. All of the small-batch ice cream is handcrafted at their 5,000 square foot ice cream kitchen in St. Louis. Many of the candies, sauces, cakes and cookies that go into the ice cream are also made from scratch. Known for her exotic food creations, Tamara sources from all over the world, tapping local resources along with celebrated ingredients like Mike’s Hot Honey in Brooklyn and Amarena cherries from Italy. Signature flavors include Tommy’s Toffee Butter Brickle (based on Tamara’s mom’s recipe) and Maple Bourbon (for the adult crowd). They also have a trade secret process for infusing wine, spirits, and locally brewed beers into their boozy ice cream creations at up to 18%.
Lucky us, Tamara decided to share one of her best recipes:
Salted Crack Caramel Ice Cream
Scratch-made Salted Caramel Sauce
Ice Cream Base
To save time in the kitchen, we suggest to make the cracker candy first, followed by the caramel and then finally the ice cream base.
To make the crack candy:
To make the caramel:
Otherwise you may use 2 ¼ cups of a store bought liquid caramel to add to your base if you prefer. Just don’t forget to add the fluer de sel!
To make the ice cream base:
For more information visit: http://www.clementinescreamery.com.