The Iconic Shop In New Mexico That Serves Homemade Ice Cream To Die For
For me, the calendar is divided into two seasons: winter and ice cream! There are plenty of places in New Mexico where you can pick up a scoop, shake, or sundae. But how many of these spots serve natural, handmade ice cream using ingredients sourced from our own state?
In the tiny town of Arroyo Seco, near Taos, you’ll find a shop and restaurant where ice cream is a big deal.
Taos Cow has been in business since 1993. It was launched by a duo lured to town by their love of the slopes, who were looking for a way to support their skiing habit. As is true in many situations, Ice cream proved the solution!
At a time when most people had never even heard of rBGH, Taos Cow ensured that their product was free of artificial growth hormones. The ice cream makers were also inspired by local ingredients.
The lavender ice cream here is flavored with culinary lavender procured from two New Mexican farms: Purple Adobe and Los Poblanos. The result is subtle yet undeniably delicious.
Flavors rotate regularly. Watch for combinations featuring piñon nuts, such as cherry ristra, chocolate Rio Grande, and piñon caramel. The piñons add a little extra richness and textural contrast to the ice cream.
Overall Taos Cow’s flavors are simple and classic. They offer sweet cream, which is literally frozen cream. When you use quality ingredients, there’s no need to go wild with experimental combinations.
Consequently, there is sometimes a bit of a wait. However, once you’re digging into a generous serving of Mexican chocolate or pistachio white chocolate, you’d return even if the line stretched the eight or so miles back to Taos.
