The full-length feature version of Battenkill’s Best by Adam Harrison Levy appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.
Photo: Adam Harrison Levy
Peanut Butter Paradise—homemade chocolate ice cream, Reese’s peanut butter sauce, homemade hot fudge, crushed Reese’s peanut butter cups—is the favorite combo. Asked the most outlandish concoction ever requested, Norman–Morrison doesn’t skip a beat: cookie–dough ice cream mixed with M&M’s, gummy candy, bits of Heath bar, Reese’s Pieces, Oreos, Nestlé Crunch, Butterfingers, chocolate chips, brownies, Reese’s peanut butter cups, and Snickers. What’s more, the customer comes in twice a week and always orders exactly the same thing. And, yes, the customer is a skinny teenage boy.
Gourmet Live guest columnist Adam Harrison Levy recounts the creamy journey from cow to cone at Battenkill Valley Creamery, the prizewinning dairy south of Lake Champlain.
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