Cherry Crumble Ice Cream & Chicken Pot Pies

Our Cherry Crumble ice cream was initially a summer ice cream, what with its vigorous cherry flavor, but it also has cinnamon, nutmeg, cloves, and allspice, so we figured it could be a tandem winter/summer ice cream. Plus, look at it in that photo — it's gorgeous! Why not eat that goodness in the winter?

"Most people who make ice cream at our scale would buy a base," says Pete Marczyk. "I didn't want that. I didn't want corn syrup or other sweeteners. I wanted to pick the ingredients." Which is what he did. We make our own base from local whole milk and cream and local eggs. That way we decide what it will taste like. And this Cherry Crumble is not to be missed. Available until it runs out. Which will be soon.

Market-Made Cherry Crumble Ice Cream
Friends & Family: $8.99/pint
(reg $9.99/pint)

Marczyk’s Best-Ever Chicken Pot Pie for an Easy, Complete Meal

When we say "easy" we mean "easy." The hardest part is getting it out of the wrapper, but we're all adults here and we unwrap things all the time. Here's a brief evolution of the cooking process of our chicken pot pie.

If you were presented with a frozen chicken pot pie, having never seen one before, you may think, "Oh my, what is this frozen hunk, and how can I possibly fathom the mysteries therein?" as if it had flying-saucered its way from space. We're here to say, Don't panic — we've seen these things before and we know how to deal with them: Simply place the unwrapped pot pie on a baking sheet and bake it at 450° for 45 or so minutes, until the middle reaches 160° and the top is nicely browned, like the easternmost of the images below (although it would be a lot cooler if it were a tad browner). 

We make each pot pie by hand, stuffing them with chicken, carrots, onions, celery, peas, and garlic; the gravy is savory and not overly rich, with delicious poultry seasonings, and there's not SO much gravy that it overwhelms — there's just enough to coat everything. (Look at all of the chicken in that thing.)

But the crust. THAT'S the real star. An otherwise scrumptious pot pie gets knocked down a few notches if the crust is lousy. We make ours by hand with flour, water, butter, and salt — as simple as can be but the results are as flaky as you'd like it. And its flavor perfectly complements the filling. We're quite fond of placing one crust in the bottom of the pan, filling it with our from-scratch chicken pot pie makin's, and topping it with a second crust, which we hand-crimp to the lower crust. The result is something we're very proud to send out into the world.

This is a great chicken pot pie.

Marczyk's Best Ever Chicken Pot Pie
$10.99/ea
Available in our freezers.