Ivanna Cone's newest creation, Dorothy Lynch Carrot Cake, is held by Maryann Samson at Ivanna Cone on Thursday. Some use Nebraska’s Dorothy Lynch dressing on their salads. At Ivanna Cone, they add it to their ice cream.
As strange as it may sound, Dorothy Lynch Carrot Cake is the latest flavor being served up at the ice cream shop at 701 P St.. Grace Green, the general manager, said the new ice cream has a rich cinnamon flavor with a little savory vinegar taste.
“It weirdly works,” Green said. “Dorothy Lynch is the base of the ice cream, but it’s not overpowering. It’s more of a back note to it.
You taste the carrot cake first and then it just helps bring up the sweetness, kind of like when you put sea salt in chocolate chip cookies.” Carrot cake wasn’t the only idea swirling around in their quest to make a delicious Dorothy Lynch ice cream. The tomato-based dressing, created by Dorothy Lynch, was first served in the late 1940s at a local Legion Club in St.
Paul, Nebraska. Since then, it's become a household essential across the Midwest. “We were thinking of doing something with cornmeal and like a ricotta cheese, some sweet basil,” Green said.
“We just kept experimenting and playing around with what would work best.” Ivanna Cone production manager Jon Beeck poses for a photo on Thursday. Ultimately, the carrot cake idea came from Jon Beeck, Ivanna Cone's production manager.
“Dorothy Lynch is sugar, oil, vinegar and a little tomato so I was thinking .
