近距离内射合集

Brown butter pi帽on. Adobe Road, with red chile marshmallows and candied pecans. A soy sauce special?

These are all ice cream flavors that have been featured at Heidi鈥檚 Ice Cream Shop, where the unusual is part of a constantly changing menu.

OK, soy sauce wasn鈥檛 the most popular scoop 鈥� and it鈥檚 no longer an option 鈥� but people did like it, says Dimitri Eleftheriou, Heidi鈥檚 owner.

Several years ago, Eleftheriou took over his mother鈥檚 business, Heidi鈥檚 Raspberry Farm, and expanded raspberry jams into ice cream production and a cannabis product line.

The cannabis items and five kinds of raspberry jam are sold wholesale 鈥� but ice cream is scooped directly into Heidi鈥檚 homemade waffle cones five days a week at the shop near Interstate 25 and Candelaria NE.

鈥淚ce cream speaks to everybody because everyone has this nostalgic relationship to it,鈥� Eleftheriou says. 鈥淎nd, you know, ice cream has a place everywhere 鈥� winter, summer, rain or shine, (customers) show up.鈥�

Eleftheriou also just opened an ice cream food truck that is stationed at The Farm Stand in Corrales. The village is where he got his retail start as a kid helping his mother, Heidi Eleftheriou, sell flowers and later raspberry products from a five-acre farm.

Heidi鈥檚 Edibles are sold at various cannabis outlets and include ice cream and gummies.

Eleftheriou鈥檚 formal introduction to the food world was a high-end one: He was educated at Le Cordon Bleu in San Francisco, had an internship at the world-renowned Chez Panisse and worked at several other upscale San Francisco restaurants.

His craving for creativity shows up in his ice cream business. The shop features a 鈥淪coop Lab鈥� the first week of the month during which a limited flavor 鈥済oes into the case for five days鈥� and then never comes back.

It鈥檚 鈥渉yper-seasonal 鈥� and gives us a chance to make really unique flavors that we don't have to make a ton of,鈥� he says.

鈥淚 would say the wildest one was 鈥� a wasabi ice cream base with strawberry jam swirled into it. It was a little spicy. We sold out after three days.鈥�

How do you get ideas for new ice cream flavors?

My wife, Celestina, and I create all the flavors together鈥� but she鈥檚 the one who鈥檚 actually going downstairs in the kitchen and creating it. How we get ideas is just inspiration 鈥� what hits our creative notes. Maybe it鈥檚 going on a vacation, and we have a meal that blew us away, and there were parts of the meal that stuck with us and we kind of made it our own. Maybe it鈥檚 watching a show and seeing something that we never knew was possible and then doing research and diving into that thing. Maybe it鈥檚 a conversation with somebody about an experience they had, and we saw how it was profound for them. So that鈥檚 a note we want to hit and try to get back to.

How did you get your start in the food business?

My father鈥檚 Greek. My mother鈥檚 American, but the Greek food and the Greek philosophy really sticks with our family, so food has always been the center of gatherings. I had a calling for food. When I was 19, I wasn鈥檛 going to go to college. School was not my thing. Culinary school just seemed like the best thing to do. So I went to San Francisco and attended Le Cordon Bleu for a few years. Got to see the workings of restaurants and that world, which was awesome. That鈥檚 where I got a lot of discipline in my life, from working in kitchens.

Why did you decide to expand Heidi鈥檚 jams into ice cream?

I love ice cream. I love sweets. I went to Williams Sonoma and bought a little Cuisinart ice cream machine, 200 bucks. I just started making bases and learning more about ice cream and gelato, and I decided to go more with ice cream and a classic custard. For two years, I really experimented and ran the raspberry business. The first place I ever sold ice cream was at our you-pick (raspberry farm). I just brought a freezer, filled up three or four pints, and I would do some scoops on waffle cones I bought at the store. People loved it.

Why did you leave the San Francisco restaurant world?

What brought me back to New Mexico was after many years of working in kitchens and loving it and hating it, I decided that I didn鈥檛 want to work in restaurants in that capacity anymore. I didn鈥檛 want to work for others. I wanted to create my own identity and my own thing with food, but not in a restaurant exactly because that just takes so much away. It鈥檚 a beautiful thing, but it鈥檚 a difficult thing.

What鈥檚 been your most popular Scoop Lab flavor?

On our front patio here, we have all these honeysuckle bushes. So when all the honeysuckles popped out, we picked the flowers, which was two giant buckets, and we made honeysuckle ice cream. It鈥檚 a cold steep, so it鈥檚 like a three-day process. It was a huge hit. We sold out very quickly. We had people coming in very sad that it was gone, but it was Scoop Lab and hyper-seasonal. There were no more flowers to be picked.

What鈥檚 the best part of your job?

It鈥檚 when I hear customers and people say, 鈥淥h my God, that was the best scoop of ice cream I鈥檝e ever had in my life.鈥� Or, 鈥淚 grew up eating my grandma鈥檚 jam, and I have to say, your jam stands with it.鈥� Those remarks kind of push me, and I see the light, and it keeps me moving. And then seeing our staff be happy to be here. That gives me so much hope, because running businesses is difficult and there are times that you want to give up, and it could be easy to do that. But those moments where we have that recognition from people, then I鈥檓 like, all right, we are doing the right thing. We鈥檙e on the right track. We just have to keep moving.

Ellen Marks, a former Journal editor, writes One-on-One profiles and Scam Watch. You can reach her at emarks@abqjournal.com.