When we named Kismet’s Jeweled Crispy Rice our essential dish of the year, we weren’t really thinking of it as a dessert. Leave it to the ice cream wizards of Salt & Straw to take the inspiration and run.
The creamery invited Kismet’s Sarah Kramer and Sarah Hymanson to create a guest chef collaboration flavor, and they used the crispy rice as the jumping-off point. The resulting flavor puts that crave-worthy jeweled crispy rice into a brown butter gelato, with pumpkin seed caramel and verjus-cured currants.
Available June 1 to 28, the flavor is part of a series that raises money for Share Our Strength and No Kid Hungry. One guest chef flavor was created for each of the cities where Salt & Straw operates, and all the flavors will be available at all locations.
In addition to the Kismet ice cream, the other options are Roasted Beet & Humbolt Fog by Brian Malarkey of Herb & Wood in San Diego, Tokyo P.B. & J by Gabriel Rucker of Le Pigeon in Portland, Ras el Hanout & Pickled Rose Petal Jam by Renee Erickson of Walrus & the Carpenter in Seattle, and Duck Crackling with Cherry Preserves by Traci Des Jardins of Jardinière in San Francisco.
Salt & Straw now has five area locations, with shops on Larchmont Boulevard and Third Street, and in Venice, Studio City, and Santa Monica. If you want to share some Kismet ice cream, or any other Salt & Straw offering, with someone outside L.A., they also now sell pints online for delivery anywhere in the U.S.