Posted on 08/11/2009 2:39:03 PM PDT by JoeProBono
Park City » Shawn McLennan is probably the first ski resort instructor ever to tell students to go ahead and eat the Yellow Snow.
That's what he calls his own brand of ice cream that he's been making with a six-quart White Mountain ice and salt home mixer for the past seven or eight years.
"My uncle made ice cream and I loved it every time," he said.
Now the recipes he's famous for among friends and snowboarding students are available to everyone at Yellow Snow Ice Cream and Coffee on Sidewinder Drive in Prospector.
Friend Alley Hemphill said he was well known on the slopes for bringing his home-made concoctions to share and test. The Yellow Snow shop has been churning in his imagination for years, she said. Anyone around town who knows him usually refers to him as "the ice cream guy."
McLennan uses the same high-end machine used by gelato makers. His case offers 14 flavors of ice cream and seven sorbets. The machine requires a two-step mixing process, heating and pasteurizing the milk before it's frozen. That infuses the flavors unlike traditional machines. Because the process is designed for gelato and sorbet, his ice cream has less air in it than mainstream brands, producing a thicker, creamier product.
The fruit for the sorbet is mostly from the local Farmer's Market and he doesn't see a reason to keep caffeine and ice cream separate. He sells a Chai Tea ice cream, a Full Throttle
Watch out where
The huskies go...
Better than BROWN SNOW!
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