LaLoo’s, based in Frisco, Texas, uses goat milk to make lush ice creams that are naturally lower in fat and easier to digest than the cow-milk kind. The Rumplemint is swirled with flakes of dark chocolate. $7 per pint; laloos.com.
McConnell’s, a 70-year-old Santa Barbara operation, produces the dairy that goes into its ice cream. Plus, the wine in the velvety Boysenberry Rosé Milk Jam comes from the owner’s vineyard. $10 per pint; mcconnells.com.
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Made to Order
At Smitten Ice Cream, a mini chain of San Francisco and Los Angeles parlors, “brrristas” use a liquid nitrogen machine to make fresh ice cream fast; it takes 90 seconds to produce one pint. Look for the superrich Chocolate or the refined Earl Grey with Milk Chocolate Chips. $11 per pint; smittenicecream.com.