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Chef Keith Schroeder is the CEO of High Road Craft Ice Cream & Sorbet in Atlanta, Georgia, where he invents new flavors of ice cream using things like Oreos, cinnamon, mango, and cheese.
High Road Vanilla Melt
Vanilla Fleur de Sel ice cream is the bonus ingredient in these gooey grilled cheese sandwiches made with aged cheddar; the ultimate indulgent dessert
Lemon Mascarpone Ice Cream
Mascarpone adds a subtly thicker texture to this ice cream while bright lemon juice and zest add zing, creating an ice cream both refreshing and rich
Rosemary Balsamic Parmigiano Ice Cream
Savory rosemary and salty slivers of Parmigiano Reggiano cheese cut the syrupy-sweetness of balsamic glaze in this innovative ice cream recipe
Pistachio Honey Ricotta Ice Cream
This one-of-a-kind ice cream gets its flavor from roasted, chopped pistachios, fresh ricotta, and ribbons of honey
Caramelized Banana-Blue Ice Cream
This creamy concoction gets its striking appearance and dramatic flavor contrasts from finely crumbled blue cheese (High Road Craft Ice Cream & Sorbet uses Point Reyes Original Blue) and flecks of dark chocolate stracciatella
Ice Cream Base
This simple, classic ice cream base can be used to create numerous flavors of ice cream, or can be made and eaten on its own
