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Sunday December 21, 2014
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Heavenly and Earthy

 

continued

Raised in Michigan, graduated from U-M with a BS in biology, and trained at New York City's Institute of Culinary Education, Richards opened Sweet Dirt in June. Her confections are sophisticated in execution, more flavorful than sweet, and more creamy than cloying. One unusual flavor is "popcorn," made from cream and milk steeped in batches of the popped stuff and completely recognizable as such. Likewise for the fennel ice cream, only slightly more licorice-like than a dinner vegetable side.

Based on creme anglaise (except for the sorbets), the little cups aren't cheap at $4 and up, but they're satisfying on many levels. Findable on Facebook by searching "A2sweetdirt," she'll also make large batches by special order, including the bourbon ice cream that's popular at the Grange but--like cigarettes, dogs, and bikes--not welcome at the market.

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