Rococo Artisan Ice Cream’s Test Kitchen returns for a second summer in a shop next to Ocean Nails and Spa in the Hannaford Shopping Plaza in Wells on Tuesday. The public can sample new and exotic Rococo flavors there through Labor Day weekend. COURTESY PHOTO
WELLS — If you’ve ever wondered how Lauren Guptill of Rococo Artisan Ice Cream keeps coming up with those unique and quirky flavors, look no further. Rococo’s Test Kitchen reopens to the public next Tuesday and it’s a little scoop of heaven where the public can sample and try out some of the most exotic flavors ever created.
Guptill founded the business in 2012 with the desire to create authentic and high-quality ice cream flavors inspired by the blending of many ingredients taken from all parts of the world. Her dream of treating customers to sophisticated and unusual blends from throughout the world has caught on and led to bustling Rococo shops in Kennebunkport, Ogunquit and Kittery.
Her first summer operating the test kitchen in Wells gave customers the ability to sample experimental and brand new flavors that hadn’t hit the market yet, such as Spinach Strawberry Balsamic, Coffee Blondie, Pear Lime Habanero Sorbet and Salty Sweet Evil Chip, which was a collaboration with a local bakery. This year’s flavors chosen for the test kitchen follow a similar pattern.
“One of the opening flavors is a beer-flavored ice cream that was created by partnering with Tributary Brewing Company in Kittery,” Guptill said. “Tributary’s Mott The Lesser is a bold Russian imperial stout first aged in port barrels with apple brandy and then aged in an añejo barrel infused with mezcal. Dark, sweet, roasted caramel malts with hints of chocolate and coffee play a role in this dessert. Blended with our sweet cream, this is by far our favorite beer ice cream.”
Another test flavor is a summery sangria sorbet created in collaboration with Sweetgrass Farms, a winery and distillery in Union.
“Their Wild Maine Blueberry Sangria is a blueberry wine with a citrus medley and cranberries,” Guptill said. “The sangria sorbet is swirled with a pineapple cherry compote, making it an instant summer classic.”
She said another test kitchen flavor is highly requested from the public and a classic Maine treat — a salted custard ice cream with lobster bisque and sherry swirled throughout with tasty bites of fresh Maine lobster.
“It’s an unusual sweet and savory combination,” Guptill said.
An avid traveler and food lover, Guptill enjoys bringing tastes and cuisines from around the world to her home state of Maine. Regular Rococo patrons know that flavors range from South African inspired Amarula Pecan, to Cuban Coffee, to locally sourced Strawberry Basil.
“I choose to create flavors that are inspired by flavors found around the world. One of my flavors, Earl Grey with a sour cherry jam and pistachios, is inspired by an afternoon Tea in England, or the warm Garam Masala flavor, which is meant to transport the individual to spice markets in southern Asia,” Guptill said. “I also like to incorporate many local fruits and herbs into my ice cream from neighboring farms to introduce visitors to the flavors of Maine. As for the most popular flavor, our Goat Cheese Blackberry Chambord, a French-inspired flavor, is very popular, as well as Speculoos and Chocolate Pretzel. Speculoos is a Belgian cookie spread created from Biscoff cookies.”
Guptill is constantly looking for new flavors and interesting combinations.
“One of my biggest goals for the shop is to not necessarily create flavors that will sell out immediately, but rather to create flavors that will introduce people to new flavor profiles or bring people back to familiar flavor combinations that they have not seen for awhile,” she said. “In my opinion a lot of our most delicious flavors (like Matcha Blueberry, Lemon Pink Peppercorn, Guava Maria Cookies) are often overlooked by visitors because they are unfamiliar with the flavor combination. However, with a little introduction by their personal scooper, they soon begin to fall in love.”
As far as unexpected hits with customers, she makes a Sweet Avocado Cayenne ice cream every year, which is inspired by a Brazilian milkshake that Guptill once had.
“When I first made this flavor I was unsure how people would respond to the cayenne spice after the cool avocado dissipates,” Guptill said. “However, it instantly became a huge fan favorite and has appeared in the case every summer since.”
In creating new unique flavors, the test kitchen is a laboratory where Guptill experiments with the blending of spices, fruits, vegetables, and sweet treats and it’s a matter of trial and error, and truly an evolving creative process.
This summer’s test kitchen tasting menu for opening week will also include new flavor ideas such as Sumac Rhubarb, Baklava, and Black Currant infused with Green Tea and Dark Chocolate.
According to Guptill, all tasting room flavors are available until they sell out and new flavors are continually created during the summer.
“In addition to our tasting room menu, the Test Kitchen also has available for sale pints of all of our classic flavors like Maine Whoopie Pie, Chocolate Coconut Cream and Goat Cheese Blackberry Chambord,” she said.
The Rococo Test Kitchen will be open every day from 1 to 9 p.m. until Labor Day weekend and is located next to Ocean Nails and Spa in the Hannaford Shopping Plaza in Wells.
— Executive Editor Ed Pierce can be reached at 282-1535 or by email at editor@journaltribune.com
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https://www.journaltribune.com/articles/front-page/sinfully-sensational-rococos-test-kitchen-scoops-the-competition/
2019-06-27 08:20:54Z
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