Who is Sadboy?
He’s the sensitive boy with a sweet tooth and a dream, staring out a rainy window in a Seattle suburb listening to Come Clean by Hilary Duff. AKA me in 2003. And he’s me now, making ice cream and telling that boy and the world that it’s okay to be sad. It’s okay to be blue. It’s okay to feel. And maybe it’s just me, but my favorite way to feel is with an ice cream cone in my hand.
You too?
Sweet.
You’re in for a treat, then. I make Sadboy ice cream with a combination of techniques from gelato, custard, and ice cream-making for the best of all worlds. I use a higher ratio of milk to cream and several small, slow-churning gelato machines from Italy for less air and more flavor. I use egg yolks for richness, evaporated milk and blue agave for texture, and whatever fresh fruits, childhood cereals, or colorful candy that inspires me to make new and/or nostalgic flavors.
Why?
I believe ice cream is uniquely transportive, comforting, and communal. With Sadboy Creamery, I hope to recreate the magic of childhood through the flavors, colors, and ideas that captured our young imaginations and hearts. Whatever big feelings, bad days, or special moments you’re experiencing, come through. I have just the thing.
