Medford resident Anna Gaul, 24, launched Tipping Cow Ice Cream a year ago and churns her dense, icy desserts with full-blown flavors (4-ounce cups, $2.75 to $3.99; pints, $6.50 to $10). She works out of a shared kitchen at a Cambridge community center to produce strawberry-basil, Earl Grey tea and lemon, Irish stout (made with Irish beer), and vanilla-buttermilk, which is custard-like and tangy from real buttermilk. The Tufts graduate, who studied history and archeology, took a year-long pastry program at The Cambridge School of Culinary Arts, and after a two-day ice cream class, she says, “I was hooked.” Some selections are based on desserts she learned in the program, like spicy ginger root with swirls of tart blueberries and blackberries, which was inspired by a pie. Dark Callebaut chocolate with sea salt is reminiscent of rich, salty candy. “You can turn anything into ice cream,” says Gaul. “It’s a vehicle for exploring different flavors.” Tipping Cow Ice Cream available at Bacco’s Fine Foods, 31 St., James Ave., Boston, 857-239-8039; Savenor’s Butcher & Market, 92 Kirkland St., 617-526-6328; Formaggio Kitchen, 244 Huron Ave., Cambridge, 617-354-475; The Spirited Gourmet, 448 Common St., Belmont, 617-489-9463; and many farmers’ markets. Go to www.tippingcowicecream for the schedule.
ANN TRIEGER KURLAND