Great Milk, Great Ice Cream from Marin
August 13, 2019
What do you think of when you think of West Marin? Rolling hills, dotted with happy cows? Historic red barns and golden grasslands? Organic milk and artisanal cheese? Well if you have any foodie leanings, there’s one more treat that you should know about: ice cream from Marin.
The lush grasses carpeting the hills of West Marin are essential to ice cream’s most important ingredient: milk. Mild coastal breezes and long grazing seasons result in an abundance of grass-sweet milk ready to be whipped into everyone’s favorite summer treat.
Did you know it takes 12 pounds of milk to make 1 gallon of ice cream?Milk from MALT-Protected Ranches
Milk from MALT-protected ranches is used to make ice cream throughout the Bay Area. From creamy soft serve gelato made with buffalo milk to seasonal flavors direct from local farmers’ markets, the connection between MALT and locally-produced ice creams demonstrates how innovation and collaboration can strengthen local economies — with delicious results!
Clover Sonoma & Straus Family Creamery
MALT-protected milk is transformed into ice cream at Clover Sonoma, the largest dairy brand in the Bay Area. Clover sources milk for its 11 ice cream flavors from family farms throughout Marin and Sonoma counties. Thanks to pioneers in the dairy industry like Straus Family Creamery, who began making premium ice cream in 2003 and continues to expand the organic market, high-quality ice cream has become the new regional standard.
Double 8 Dairy
Double 8 Dairy outside of Valley Ford is one of only a handful of professional water buffalo dairies in the US. Founder Andrew Zlot —who has a MALT easement on another one of his ranches — started Double 8 Dairy with had idea of making fresh Mozzarella di Bufalain the authentic Italian style. He quickly discovered that the high fat content of the buffalo milk made it ideal for gelato.
Differing from the traditional French Custard style of ice cream, Italian gelato uses milk and sugar but is made without eggs. Because gelato is whipped more slowly to create a dense texture, it requires no additional cream when churning.
And Andrew’s gelato is no exception. The high fat content of his buffalo milk lends a velvety texture to the incredible finished product. In fact, Double 8 Dairy’s buffalo gelato has been praised by national media outlets as one of the best desserts in America.
Ice cream from Marin is best enjoyed with a friend or two.Ready to try some for yourself?
Below you’ll find a list of a few of our favorite places to savor some MALT-friendly ice cream.
Open daily 12–10pm
63 Broadway, Fairfax
What to try: Classic farmstand flavors like summer peach or honey lavender
Open:
11:30am–9pm Tues – Wed
11:30am–11pm Friday – Saturday
11:30am–8pm on Sunday
250B Magnolia Ave., Larkspur
What to try: Rotating creative flavors like grass-fed or Camembert cheese. And do not skip the handmade waffle code!
Open daily 11am–10pm
3692 18th St., San Francisco
What to try: Salted Caramel — either the original scoop or the Double 8 Dairy soft serve!
Open:
8am–8pm Sun – Thurs
8am – 9pm Fri – Sat
11300 CA-1, Point Reyes Station
What to try: Three words — buffalo milk gelato! Try it in soft serve form and grab a pint of Double 8 Dairy’s candy cap flavor from the freezer — a national favorite!
Locations throughout the Bay Area!
See website for details.
What to try: Straus Family Creamery Organic Soft Serve in either vanilla or chocolate — with toppings!
Buy Local
By purchasing products made from locally sourced ingredients, you are supporting innovation and contributing directly to a strong local economy and a thriving agricultural community. No guilt, just pleasure!