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We All Scream for Ice Cream!  

[June 8, 2016] The ice cream businesses of three graduates are featured in the Improper Bostonian:

  • Kristen Rummel, CPP,  ’13 – Honeycomb Cremery
  • Anna Gaul, PPP, ’13 – Tipping Cow Ice Cream
  • Jacqueline Dole,  PPP, ’10 – The Parlor Ice Cream Co.

Excerpt from the article “The Big Chill”:

Honeycomb Creamery
Kristen Rummel, former kitchen manager and recipe developer at Union Square Donuts, vividly remembers being served corn ice cream at a restaurant a few years ago. “I wished I could find that at the grocery store,” she says. “I thought it would be really cool to bring odd-flavored ice cream to the general public.” She’s done just that with Honeycomb Creamery, which she launched with her husband last June. It’s been a fixture at farmers markets, and the pair will open a brick and mortar in July, serving 16 rotating flavors made with milk and cream from Mapleline Farm in Hadley—Rummel is particularly excited for summer flavors like basil and goat cheese and cucumber jalapeno.
1702 Mass. Ave., Cambridge honeycombcreamery.com

Tipping Cow Ice Cream
“We did a day or two in ice cream making [in school], and I just fell in love,” says Cambridge School of Culinary Arts grad Anna Gaul, who started Tipping Cow in a shared kitchen in Cambridge in 2013 and opened her Somerville small-batch ice cream shop last month. “It’s so versatile and a really cool vehicle for whatever flavor you want to experiment with.” Those flavors include offbeat offerings such as Irish stout, cinnamon oatmeal and her personal favorite, strawberry basil. “We infuse basil into our ice cream base, then swirl in a strawberry compote for a summery, refreshing treat,” says Gaul, whose shop also serves cookies, brownies and coffee.
415 Medford St., Somerville tippingcowicecream.com

The Parlor Ice Cream Co.
Jacqueline Dole broke onto the ice cream scene this spring with pop-up Parlor Ice Cream Co. “Ice cream is a great vehicle to play with texture and flavor, but in a more accessible way than your fine-dining pastry atmosphere,” says the former Mei Mei pastry chef, who’s in the process of procuring a temporary brick-and-mortar home in Somerville’s KITCHENiNC. The plan is for a summer weekend residency for her unique flavors, like sumac and strawberry and “an ode to Maine” made with blueberry and maple pie crumb. For now, she’s offering delivery, catering and pop-ups that have included an Ice Cream Anti-Social, where Dole served scoops with emo names like “Texas Is the Raisin.”
parlorboston.co

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