For everyone in the Seattle area, Molly Moon’s Homemade Ice Cream shop is opening today.
I am making the toppings for sundaes and splits, including hot fudge, butterscotch, vanilla bean caramel, and a rotating seasonal fruit compote, currently a luscious orange rhubarb.
Molly has sourced everything as locally as possible, with the cream itself coming from Snoqualmie Gourmet in Maltby, berries from Carnation, Hazelnuts from Holmquist, everything being organic. IF you decide against a cone, no worries, cups and spoons are completely compostable.
As far as toppings are concerned, I recommend the orange rhubarb on a scoop of strawberry, made with Remlinger farms strawberries. Although the strawberry with a balsamic ribbon is hard to argue away, especially if you ask for an extra drizzle of the balsamic reduction over the top.
I wouldn’t turn down a scoop of scout mint, mint ice cream with crushed thin mint cookies, doused in hot fudge either.
The vanilla bean caramel would do nicely with the vivace coffee, or over a plain jane scoop of chocolate. And would it be gilding the lilly to ask for caramel sauce over the tres chic salted caramel ice cream?
But where to put the butterscotch?
Certainly not on the honey lavender, my absolute favorite of molly’s flavors.
Definitely not on the bubble gum ice cream, studded with confetti bits of gum, the most popular with the little ones.
Not on the creamy lemon ice cream, or the local raspberry sorbet.
No way on the creamy thai iced tea ice cream, or the cardamom.
Maybe over the maple walnut, an old fashioned flavor that tempts the old woman that lives inside me.
I’ve got it! Nothing could be a better foil for my bu-bu-buttery butterscotch than the queen of all flavors, vanilla.
Come down today for the party, free scoops from 3 to 5 for the kids, and a little treat for us older kids, a series of DJ’s, friends of Molly’s from her former career in the music biz, including a member of the Shins!
If you can’t make it today, no worries, the shop is open from noon until 11 from now on.