Fermented sorbet and ice cream at Culture Cream in Hudson: miso strawberry, avocado with wild nettles. Shop handmade by owner Katiushka Melo.
Katiushka Melo opened Culture Cream on Warren Street in July 2021, after growing up in the Hudson Valley and traveling through Chile, India, and Mexico collecting the flavors for her ice cream. She built the shop herself: the wall art, the woven lamps, every fixture came from her own hands, so the space feels like an extension of the ice cream itself.
The base of everything here is fermentation. Melo brews her own kombucha for the sorbets and blends heavy cream with milk kefir for the dairy ice creams, giving both tang and an airy texture regular ice cream doesn't have.
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