Food & dining

What to expect at the new Honeycomb Creamery

Keith Bedford/Globe Staff

The basil goat cheese ice cream at Honeycomb Creamery is tangy with a fresh, earthy taste. A flavor churned with roasted red kuri, a Japanese winter squash, and infused with sage, tastes savory and minty. They are rich and dense, like other selections at the new Cambridge scoop shop. “I like working with fruits, vegetables, and herbs,” says Kristen Rummel, who recently opened the shop with her husband, Rory Hanlon, both 27, after running an ice cream delivery business and selling at farmers’ markets. Rummel makes the base for the ice cream with dairy from Mapleline Farm in Hadley, pasteurizes it in house, and creates almost everything from scratch — waffle cones, gummy bear candies, toasted marshmallow sauce, and even sea salt using Gloucester water (one scoop $3.50, two scoops $5.50, a pint $10). She studied pastry at the Cambridge School of Culinary Arts, worked as a baker at Clear Flour Bread in Brookline, and also ran the kitchen at Union Square Donuts in Somerville. “My own ice cream shop was years in the making,” she says. The apple cider doughnut flavor is swirled with caramel and studded with chunks of doughnuts from the doughnut shop; vegan flavors — blueberry lemon and pumpkin ginger crisp — are churned with either coconut cream or house-made cashew or brown rice milks. Rummel worked out of shared kitchens before the couple took the leap to open the shop, the former Evelyn & Angel’s Candy Co. They renovated the sunny spot, laying down reclaimed maple floors and adding an ebonized oak counter. The ice cream maker knows New Englanders are loyal to classic flavors. “I’m introducing stranger ones,” says Rummel. Honeycomb Creamery, between Harvard and Porter squares, 1702 Mass. Ave., Cambridge, www.honeycombcreamery.com

ANN TRIEGER KURLAND

Ann Trieger Kurland can be reached at atrieger@comcast.net.