Wandering Yeti is internet hosting a vegan frozen custard pop-up on June 9 at Steve’s Sizzling Canine
Vegan frozen custard startup Wandering Yeti will throw its first public pop-up at Steve’s Hot Dogs on Thursday, June 9.
5 flavors can be obtainable for the occasion: the Gooey Buttah (accommodates coconut), cookies & creme, Icelandic mint chocolate chip (accommodates soy), strawberry, and chocolate-caramel-praline (accommodates nuts). The Gooey Buttah taste is made utilizing Royally Baked’s gluten free vegan Gooey Buttah cake.
The occasion at Steve’s Sizzling Canine will run from 6 to 9 p.m. Every 6-ounce serving of frozen custard can be served in jars, which may be taken house or consumed on the premises. Steve’s Sizzling Canine can even be working as regular, and people who find themselves strictly vegan and/or gluten-free ought to be aware that Steve’s menu does embody a variety of vegan and gluten free choices.
Wandering Yeti co-owner Scott Morrissey careworn that whereas his recipes are gluten-free and freed from a number of main allergens, the merchandise are at present nonetheless being produced in a facility the place cross-contamination is feasible. He stated Wandering Yeti can be organising in a completely gluten-free and allergen-free facility within the close to future.
The journey began for co-owners Scott and Julia Morrissey after they determined to go vegan 11 years in the past. Scott stated they took to vegan consuming easily – however they did miss ice cream. At the moment, vegan ice cream choices had been few and much between. “Again then there was simply actually nothing good,” Scott stated. “My favourite ice cream was Dealer Joe’s soy vanilla, which was one of many inspirations for me wanting to do that as a result of I knew that there needed to be a greater method.”
A couple of years later, Scott’s father-in-law purchased him an ice cream maker. “I simply went to city,” he stated. He seemed up recipe after recipe, however discovered the bulk had been coconut-based. He wasn’t a fan of coconut, and finally that compelled him to re-evaluate. “I scrapped the entire searching for vegan ice cream recipes thought, and actually simply began taking a look at common ice cream,” he stated. “Simply finding out common ice cream recipes – what offers it the fitting taste profile? What about milk and giving it that texture? We needed to determine it out from the bottom up.”
When Scott finally arrived at an ice cream recipe he was glad with, he set himself a brand new problem: to create a vegan frozen custard. Once more, the recipe growth course of meant Scott needed to dissect the weather that make frozen custard distinct from ice cream. “As a substitute of attempting to switch the precise egg within the product, I simply went for taste and texture,” he stated. He discovered concerning the significance of overrun – primarily, air content material – in creating that silky clean, creamy texture that St. Louisans love. As Scott and Julia developed their frozen custard recipe, they shared the product with family and friends, who inspired them to think about promoting it.
Now they’re on the brink of take their product to the general public, and the Morrisseys aren’t standing nonetheless. They haven lots extra flavors able to go, and can be internet hosting additional pop-ups this summer season – comply with them on Instagram to maintain up with bulletins. Scott additionally stated Wandering Yeti is scouting for a possible storefront location. “As soon as we do get a storefront, the flavour choices are actually limitless,” Scott stated.
