The sign above the milking barn at the Arethusa Farm Dairy in Litchfield, Connecticut, reads, “Every cow in this barn is a lady, please treat her as such.” On each pint of Arethusa old-fashioned ice cream—sandwiched between two flowering hydrangea bushes—stand two big beautiful ladies, snouts forward, ears perked. They are a picture of pride and confidence, and after a spoonful of their ice cream, you’ll know why.
The 325 Holstein, Jersey, and Brown Swiss cows at this farm produce milk, cheese, yogurt and organic ice creams, the latter of which have been a focal point of my afternoon snacks since I discovered them last week. Strawberry flecked with seeds, deep dark chocolate, simple vanilla and not-too-sweet coffee, plus a selection of other flavors that hinge on what the creamery decides to try out—all are made with few ingredients, all of which you know (no hydrogenated anything). And it’s so creamy that even after weeks in the freezer, you can easily scoop a bowl without straining and giving your arms a workout. How ladylike.
Arethusa Farm Dairy Ice Creams, $40 for four pints at deananddeluca.com
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