When High Point Creamery opened in May, it garnered immediate attention for its dreamy ice cream flights. Those delights still capture my attention when I’m sharing but I’ve since fallen for a personal cone of lemon popsicle with raspberry (pictured). The idea behind this unusual-sounding flavor is texture, owner Erika Thomas says. “Those icy bits when you bite a popsicle…that’s what I wanted.” To make the treat, Thomas freezes an enormous lemon popsicle in a baking sheet. Then she chops it thinly and incorporates the shards into a creamy lemon base. Just before the ice cream is finished churning she swirls in a ribbon of fresh raspberry puree.

Order a scoop for a summery juxtaposition of sweet and sour, creamy and crunchy. I bet it’ll become your favorite too.

Bonus: With the exception of the Izzes, everything High Point sells and makes is kosher. While there’s no difference in taste, Thomas wanted to appeal to Hilltop’s demographic. After all, she says, the shop is located just a couple blocks from Temple Emanuel, the city’s largest synagogue. She began speaking with rabbis in March before High Point opened but she’s just recently been certified. Along the way, Thomas adjusted a couple of her flavors (say goodbye to the Brie with grape compote), as well as her methods (she now hulls strawberries before washing them instead of the other way around). “It took a lot of time to figure everything out, but it’s been a really interesting process,” she says. Thomas is currently perfecting pareve ice cream bombes in time for Rosh Hashanah and Yom Kippur.

215 S. Holly St., 720-420-9137

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.