Review: Heifer and the Hen takes ice cream to new places
Heifer and the Hen winningly combines clean tasting, old-fashioned ice cream with bold flavors seemingly dreamed up by a mad scientist with a terrific palate. Family-friendly and fun, this East Boulder spot is a must-visit destination for anyone who appreciates frozen sweets. - The Daily Camera
Pull up a swing at Heifer and the Hen’s float bar (it’s all exactly as it sounds) and revel in a scoop of the Burnt Honey. To make this flavor, Boulder chef Ian Clark swirls warm, caramelized honey from Longmont-based Highland Honey Bees into a sweet cream base. The herbal, slightly floral notes of the honey offset the rich custard. As an alternative, the Blackberry-Star Anise sorbet is tart, refreshing, and super sophisticated. -5280 Magazine
We were beyond excited when jack-of-all-trades Ian Clark opened an ice cream shop next door to his brewery/restaurant BRU in Boulder this spring. And we never could have imagined just how revelatory this new ice cream shop would be. Heifer and the Hen churns out some of the most inventive, inspired flavors we've every licked. Indeed, in addition to being a talented chef, brewer, and builder, Clark is also a serious ice cream artist, painting organic cream and eggs with vibrant flavors. Among the 20 rotating flavors -- plus eight dairy-free ice creams / sorbets -- are best-sellers like Burnt Honey and Raspberry Shortcake. Be sure to also take a seat at the adult swing at the float bar to sample floats like Blackberry Szechuan Pepper with homemade soda.
The Ten Best Ice Cream Shops in Denver — 2016 Edition
You may have to travel to Boulder to experience Ian Clark's new, sleek ice cream parlor, but believe us, it's worth it — and believe also that we're envious of Boulderites who can stop by for a scoop daily. For starters, Clark offers twenty rotating flavors of organic ice cream, which include mint-basil bitter chocolate, burnt honey and Vietnamese coffee. Clark also plays with booze in his treats, which you can see in the whiskey ginger and in one simply called Breakfast, an aptly named composition of whiskey and chocolate-covered espresso beans. Keep in mind that even though Clark just started this shop in the spring, he has been making frozen fun with the beers at his restaurant, Bru Handbuilt Ales and Eats, for much longer. Thank goodness the chef loved the art enough to branch out and open Heifer and the Hen next door to his restaurant. -Westword
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Heifer and the Hen Ian Clark, the talented chef behind BRU handbuilt ales & eats, opened an ice cream shop next door because he makes the best damn ice cream sandwiches ever. Must taste: Nitro cold brew espresso affogato. heiferandthehen.com Read more.