Welcome to full-on summertime—it's ice cream time!
So, we are dedicating this issue to that creamy, decadent dessert that just happens to be one of our all-time favorites. While our newsletter highlights homemade ice cream recipes, our freezer aisle is stocked with a fantastic variety of brands and flavors…too many to mention here!
For starters, let's look at how your build your ice cream dessert—from syrups and toppings to lovely things to enjoy with your frozen treat.
Syrups and Sauces
San Ignacio Dulce de Leche Milk Caramel Spread—San Ignacio has produced authentic Dulce de leche for over 70 years in Argentina. The delicate flavor, texture and unmistakable aroma is crafted from an exclusive recipe. This sauce delivers a smooth-as-silk feel and rich texture.
Decadence Raw Honey and Chocolate Spread is made using raw, local honey from Bay Area Beekeeping mixed with Guittard Chocolate. This fair-trade product is amazingly delicious and oh-so-local!
Fran's Raspberry Sauce is crafted by Seattle-based Fran's Chocolates. Fresh raspberries are blended with a hint of lemon and a touch of sugar to become a tart, bright, seedless sauce that is perfect spooned over ice cream.
And, there are three from
that you just might want to keep on hand for when inspiration strikes! Their
Sea Salt Caramel Sauce
is delectably smooth and richly sweet with a pop of salty. While their
Bourbon Pecan Caramel Sauce
is a smooth, rich caramel with fresh pecan pieces and then a hint of a smooth, barrel-aged bourbon. And for lovers of this classic combo, their
Chocolate Peanut Butter Sauce
blends two all-time favorites together to create a unique, rich and creamy dessert sauce.
Baked Goods to Serve with Ice Cream
Foggiani Pizzelles Italian Waffle Cookies come in Anise, Chocolate, Vanilla flavors. These elegant and crisp cookies are the perfect accompaniment for serving alongside ice cream!
Taste of Denmark
is a wonderful, cooperative bakery located nearby in Oakland. And we can't get enough of their delicious baked goods that arrive fresh each day. Try Taste of Denmark
—both Original and Marble and their
Mini Angelfood Cake
for serving with ice cream on top.
Sconehenge English Tea Scones handmade English Tea Scones are made right here in Berkeley in the traditional way, to rave reviews. Try toasting them to serve warm under your favorite flavor of ice cream…amazing!
If you are in need of a gluten-free accompaniment to your ice cream, try
Let's Go Gluten-Free Sugar Cones. It's just like the ice cream shop, only gluten-free!
Sweetened Whipped Topping
(in an aerosol *squirt* bottle) Is a favorite treat for a little extra indulgence! It's crafted from fresh cream for an extra-rich flavor that we love to have on hand.
From the Fields Organic Granola is pure homespun goodness. This Bay Area Company makes uniquely flavored granola that is delicious sprinkled atop you sundae. Try their Original, Lavender, and Honey Cashew Vanilla flavors.
Mezzetta Maraschino Cherries for a classic splash of color and flavor without any of the old-time preservatives and artificial dyes.
Califa Farms Cold Brew Concentrate 100% Arabica Coffee is the perfect thing to splash on your ice cream for an instant affogato! Keep some handy for mornings, too.
Arroyo Seco of California grows some of the best-quality nuts you can purchase. We love to lightly toast their Sliced Almonds and sprinkle them on sundaes and frozen desserts.
Have you tried drizzling Balsamic Vinegar over your ice cream?
Aceto Balsamico di Modena is the really good stuff—and it makes all the difference.
A Staff Favorite
GoodPop presents us with a cleaned-up version of the traditional Mexican-style palettes naturals (natural frozen fruit bars). They started selling in the local, Austin farmer's market and are now sold all over the states. Made with the finest real, wholesome, and clean ingredients their flavor is unparalleled. Come by the store and try a few flavors.
These are the flavors we currently have in stock in the market:
Cherry + Lemonade, Cookies N' Cream, Hibiscus Mint, Orange N' Cream, and Strawberry.
News & Events
Both the Oakland and San Francisco Zoos are reopening to the public with CoOVID-19 restrictions. What a great way to spend some outdoor time with your family and support these local institutions.
In both zoos, you must reserve your tickets online for a specific day and time. And, indoor exhibits and high-touch areas will be closed. You will be required to wear masks and observe social distancing. You can still visit most of the animals and purchase take-out. There are hand sanitizing stations located throughout the zoos.
From our blog, The Kitchen Table
Going Through A Phase
For better or worse, I have been eating more than the normal amount of ice cream lately. It happens. I go through phases where I have to have some every night. I am currently smack dab in the middle of one of those phases. Even better, the phase has phases.
I start out with the family favorites like mocha almond fudge and pecan praline and let's not forget the classic vanilla with chocolate sauce. After a week of that, I turn to the ice cream sandwich phase. It’s-its and drumsticks are a must-have. They are a reminder of summers dashing out of the house and racing down the street at the sound of the ice cream truck driving by.
The final phase, the phase I am in now, is the try something new phase. If you have been in the ice cream section lately I am sure you have noticed that your options for a frozen treat have become bountiful. From coconut, to soy, to cashew, or even oat milk there are so many possibilities to satisfy your cravings.
My most recent foray into the world of dairy-free desserts is this recipe for dairy-free ice cream which combines two of my favorite ice cream flavors, coffee, and coconut. The result is a treat so good you may never go back…well, until the next phase comes around!
A Staff Favorite
The perfect summertime fruit!
We are loving how delicious and juicy the watermelons are this time of year and there are plenty in the market. There are a great way to cool off in the heat of the afternoon, too.
How to tell if a watermelon is ripe
Unlike other types of summer fruit, you can't give a watermelon the sniff test to determine whether it's ripe and ready to eat.
- When a watermelon is ripe you will see a whitish or yellow patch on the underside where it sat on the ground and wasn't exposed to sunlight.
- Avoid watermelons with cuts or soft spots.
- If you thump gently on the underside of a watermelon, it should have a hollow sound.
- A watermelon should feel heavy in your hands regardless of its size.
Of course fresh watermelon is delicious eaten on its own. But, if
you are looking for something a little more, here are some of our favorite recipes that highlight the flavor of fresh watermelon.
Soup and Salads
A Cookbook Recommendation
By David Lebovitz
A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.
David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.
This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible ‘vessels’ such as sugar cones, meringues, and cream puffs. I want to make them all!
Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience…Truly the Good Humor man of home ice cream.
—San Francisco Chronicle
A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining.
News & Events
Grab the hot dogs and Cracker Jacks!
We realize that not everyone is a Baseball fan, but here at Piedmont Grocery we have been eagerly waiting for the return of America's favorite pastime and tonight is the night!
Whether you're a diehard fan or an occasional watcher, tune in tonight for a little taste of normalcy during this crazy Summer.
A Staff Favorite
Crafted with quality ingredients, White Claw Hard Seltzer is made from a blend of seltzer water, gluten-free alcohol base, and a hint of fruit flavor. Delicious on its own and great in mixed drinks!
White Claw Hard Seltzer takes its inspiration from the legend of the white claw wave—when three perfect crests come together to create a moment of pure refreshment.
We sell 12-can cartons of the Mango and Ruby Grapefruit as well as a variety pack containing Natural Lime, Ruby Grapefruit, Black Cherry, and Raspberry. 12 Fluid ounces per serving.
From our blog, The Kitchen Table
Growing up, the opportunity to go to Fenton’s was a really big treat. It happened rarely enough that when we did go it was a pretty big deal. It was the brass ring of family outings—especially if we got to go with my grandparents.
I loved everything about it. I mean, of course I loved the ice cream but I also loved hearing stories from my grandmother about when she worked at Fenton’s when she was a teenager. That was in the 30s and I think at that point Fenton’s was in the building that is the present day post office on the corner of 41st & Howe. (Historians feel free to correct me if I am wrong.) I think she said she was paid 25 cents an hour, the going rate in those days.
While we all had our favorites, our orders would vary. I would almost always order a crab sandwich and a milkshake but sometimes I went with a vanilla coke and got a sundae to go. My grandmother’s favorite ice cream was the toasted almond. (I used to drop a half gallon off at her place from time to time on my way home from work. Just ‘cause I could.) Sometimes she went all-out with the black and tan. There was one member of our party that would order the same thing every time without fail. That was my grandfather. He may have flipped-flopped between the crab sandwich or the tuna melt but the only thing he would ever order from the ice cream fountain was a chocolate malted milkshake.
A malted milkshake or Chocolate malt, is a milkshake made with chocolate ice cream (or you could use vanilla and add some chocolate syrup) with malted milk powder. Though, back in the day “Malt shops” added malt syrup. The malted milkshake actually has kind of an interesting history. In the late 1800s, Malt, which is made out of barley that has been steamed and cooked down into a syrup, was widely considered to have significant health benefits so pharmacists started producing malt-based health supplement syrups that people could stir into hot water and drink.
Malted milk powder was invented by a man named William Horlick in 1873 as a much more manageable means of using malt rather than the very thick malt syrup. The addition of powdered milk and sugar improved the taste immeasurably and its popularity took off. By the time the roaring 20s rolled around, Soda fountains were focusing less on the fizzy drinks and more on ice cream-based drinks like milkshakes and malts. And, they became so popular that soda fountains became known as Malt Shops. Fun fact: the malt flavor was so popular that in 1923 the Mars company invented a chocolate bar they claimed was a chocolate malt in bar form. We know it today as the Milky Way bar.
Looking back I understand why my grandfather ordered his chocolate malts. It’s what he grew up on and he was a man of habits. When he was growing up and you went out to a soda fountain, you either had a very early version of a Coke or you had a malt. He found what he liked and stuck with it.
I really miss those trips to Fenton’s. Even though I can walk up the street pretty much any day of the week for a crab sandwich, it’s not the same without them. (Though I do occasionally make that walk because, yum!...) Feeling a bit nostalgic, I made chocolate malts last night for my family. Man, they were so good. For those of you who haven’t tried them and are concerned about the flavor ruining a perfectly good milkshake, the best way to describe the flavor is to say they taste like Whoppers candy only better. I’m not sure if that’s my mouth or the memories talking though….
News & Events
Several of our local Theaters have created virtual cinema series for in-home streaming during these times of COVID-19. Watch these art house films at your convenience while supporting local cultural institutions to stay afloat during this industry-wide financial crisis.
Combined, these theaters present an impressive list of high-quality films for you to choose from!
Smith Rafael Film Center has created Rafael@Home to ensure that the California Film Institute remains a cultural institution in the years ahead. They have a line up of great films and some of them include talks with the directors.
Roxie Virtual Cinema
In a unique partnership with some of the most inventive film distributors, 50% of each ticket purchased will go to support the Roxie and help them return as a vibrant, community-centered non-profit cinema.
Rialto Virtual Cinema
Our local, Elmwood theater is keeping its virtual doors open until we are able to attend in person again.
The Balboa Virtual Screening Room
Located in the Outer Richmond, the Balboa has been showing movies since 1926 and they still serve popcorn made with real butter. Since we can't get out to the Avenues, we can enjoy a great selection of movies at home.
From our blog, The Cocktail Post
The Kir Royale is a champagne cocktail found on the menus of bistros and restaurants all over France as a before-dinner drink and it's wonderful on its own.
Crème de Cassis is a blackcurrant liqueur which acts as a dark fruit sweetener and dresses up any wine.
Whenever you see
royale in a cocktail name, it typically indicates that Champagne is an ingredient. Therefore, if you wish to make a simple Kir Cocktail, substitute dry, white wine for the champagne. This recipe is also a brilliant use for economical wines that could use a little help. To make a Kir Imperial Cocktail, substitute Chambord or another raspberry liqueur replace the crème de cassis.
Pouring the liqueur into the glass first allows it to mix naturally with the wine. If you put the wine in first and then added the liqueur, you'll need to stir the drink.
News & Events
Basketball fans rejoice!
The National Basketball Association is back on the court starting with a double header this Thursday, July 30th on TNT.
Stop by the store to grab your favorite hoop snacks and settle in to enjoy the show from Orlando.
From our blog, The Kitchen Table
For the past week, despite the best efforts of my chicken and the ground squirrels, I have been experiencing a tomato explosion in my garden. Home grown tomatoes are one of summer's best things. But, as much as I am thrilled to have them, I am running out of ways to eat them.
My favorite way to eat tomatoes is semi bruschetta style or what some may call tartine. I fry a slice crusty bread in olive oil until it is golden brown on both sides. Then I lay alternating slices of tomato and fresh mozzarella on the bread and sprinkle with chopped fresh basil. Finish it off with a little salt and some fresh pepper and you have the best lunch in the world. But even the best lunch can’t be eaten every day.
I’ve also sliced my tomatoes up and served them on a platter alongside some ripe avocado slices with a drizzle of Italian dressing for an easy dinner side dish that goes well with anything coming off of the grill on a hot night. Of course there have been many sandwiches made with thick tomato slices adorning them. And so on…
I could make a tomato tart. But, I feel like exposing these beauties to heat would be a travesty. I have posted a number of tomato recipes on the blog over the years so I figured I would go back and take a spin through the archives. (I have also been doing this with the back issues of magazines that I have saved. It’s made coming up with dinner ideas a bit easier. And, it's helped jump start my cooking brain again..) I was pleasantly surprised to see a number of tomato recipes that I haven’t made in a while. It’s like what’s old is new again and the Tomato, Chile, Melon Salad is calling my name!
I am slowly making my way through them all and the good news is my tomato pile is getting more manageable but the green ones still on the vine tell me that there are more coming…if the squirrels don’t get them first.
Ice Cream and Frozen Dessert Recipes from Our Archives
From our blog, The Kitchen Table
It is really no surprise how many ice cream and frozen dessert recipes are in our archives. We love ice cream and hope you get a chance to enjoy many of these delicious dishes!
Ice Cream, Frozen Yogurt, and Gelato Recipes
This homemade version is everything you want in a chocolate ice cream. And, it is not that difficult to make!
This recipe was inspired by the malted ice cream at Herrell’s in Massachusetts. They were doing smush-ins long before anyone else. Love at first bite!
A quick and easy, no-churn ice cream, inspired by Vietnamese Iced Coffee. It’s creamy, sweet and uses sweetened condensed milk.
The warm cinnamon flavor melds wonderfully the earthiness of the honey and pecans. An added bonus to this Honey-Cinnamon Ice Cream is that honey lends itself to extra-creamy ice creams, which you’ll notice immediately when you taste this one.
Gam had a passion for ice cream. But, if there was one flavor to rule them all it was Vanilla Bean. Not just vanilla. Vanilla Bean. She was adamant about that. Gam was a bit obsessive about it.
If you are looking for an usual flavor for ice cream, and one that is exceptionally creamy and delicious, try this recipe for Avocado Gelato. You will not be disappointed!
If you make your own yogurt (which is incredibly easy by the way) so much the better…
Fancy Ice Cream Desserts
Affogato is basically vanilla gelato with a shot of espresso poured over it. It’s absolutely simple and incredibly tasty. It’s even better if you use a vanilla chocolate chip gelato and then sprinkle more chocolate chips on top…yum!
A D.Y.I ice cream sundae post with a fantastic selection of ice cream flavors, sauces, and toppings. Set up a Sunday bar and everybody goes to town building their own!
The concept is pretty simple. You layer the ice cream of choice and pound cake with your favorite toppings (a.k.a. roughly cut candies, sauce, nuts, toasted coconut…you get the idea, think ice cream sundae).
So many things to love all in one: cake, ice cream, and baseball. This Cracker Jack Ice Cream Cake is fairly easy to make, especially if you use a springform pan, But, it does require freeze time.
This classic dessert is inspired by Fenton's on Piedmont Avenue.
Cookies That Need Ice Cream Between Them
This recipe is adapted from the bag of chocolate chips. It's a classic and exactly how chocolate chip cookies should taste.
While not exactly health food, the addition of pecans and oats give these chocolate chip cookies loads of flavor.
From our fore-mothers. This historic recipe stands the test of time. If you want a softer cookie, replace some of the butter with Crisco.
Either pile your ice cream and topping on top, or slice the brownies in half to make two thin layers and make a sandwich.
OK, we can't make the claim that a peach cobbler is a cookie. However, you just can't eat peach cobbler without vanilla ice cream, and it is a shame to eat vanilla ice cream without peach cobbler.
We get it. Not a cookie ether. But, they make fantastic bases for a scoop of ice cream with all the toppings.
Things to Dollop On or Sprinkle Over Ice Cream
Gam was a really great cook. And, this chutney is simply the best.
Roasting rhubarb is the easiest way to cook it through and sweeten it—without it all turning to goo.
A variation on Roasted Rhubarb—the rhubarb and citrus flavors complement each other nicely.
This recipe makes a fresh, spreadable, strawberry substance that could be just as well eaten with a spoon. Once you have the basics down, try it with different fruits and berries, and play with the flavors.
Hey, the blackberry bushes are getting ripe out there. Maybe it is time to do some picking and make homemade jam!
The best way to get nice, big chunks in granola is to use 1/2 natural maple syrup, and 1/2 commercial syrup. But, if you are a purist, go ahead and use only the pure maple syrup.
From our blog, The Cocktail Post
Lemonade, in all its versatility, allows you to add the flavor of fresh, seasonal fruits for creative drink mixing. (Check out our recipe for the
Blueberry Lavender Lemonade Cocktail.
) Here we blend pureed ripe peaches and balanced the flavor with brewed black tea and vodka for a perfectly refreshing summer cocktail.
Vendor of the Month
If you are looking for a dairy alternative, try Ripple.
Their products are made from pea protein—a nutrition-packed food that lends a mild and smooth flavor with no bitter aftertaste. In fact, you can't taste the peas at all, they leave no distinct flavor or scent. Ripple is delicious enough to appeal to everyone, not just the greenies and the health gurus.
A good source of protein, lower in sugar, and absolutely delicious, Ripple has the added benefit of being nut, gluten, and soy-free (which is helpful for folks with food sensitivities and allergies). It is also low in carbs.
Ripple is a registered and certified Benefit Corporation. They use only natural ingredients and their bottles are made of only 100% post-consumer recycled plastic that is 100% recyclable.
We carry both Ripple pea milk and their frozen desserts.
Unsweetened Ripple Pea Milk
Ripple Unsweetened plant-based milk has a super clean taste and smooth texture that blends seamlessly into all your favorite recipes. We carry the original and the vanilla Try it in coffee, smoothies, or on its own—anywhere you want creamy richness without the sugar. We carry the Unsweetened Original and the Unsweetened Vanilla (with just a hint of vanilla).
Ripple Frozen Dessert
Ripple Plant-Based Frozen Dessert is smooth, creamy, and indulgent just like dairy ice cream. Enjoy dessert without the dairy.
Mouth-watering, rich chocolatey goodness has found you once again. Indulge without compromise knowing that this plant-based frozen dessert offers the creamy, smooth texture you crave without sacrificing the flavor you remember.
Cool, refreshing mint blended with crunchy, melt-in-your-mouth chocolatey flakes. It’s a no-brainer flavor combo with a smooth, creamy texture. Now you can confidently get back to the enjoyment of eating plant-based frozen desserts.
The familiar flavor of vanilla complemented by the smooth and creamy texture of our plant-based frozen dessert. It’s a decadent way to experience your favorite treat without compromising the flavor you know and love.
Temporary Store Hours During Shelter-in-Place
10 AM to 8 PM
Special shopping hour for seniors
9 AM to 10 AM
We will update you with any new hours as the shelter-in-place situation unfolds.
4038 Piedmont Ave.
Oakland, CA 94611
Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.