Tin City, a new complex south of town with wineries, brewery, and cider house, is the most exciting new development in Paso Robles. You’ll also find Negranti Creamery, a modern ice cream shop named for owner Alexis Negranti (and husband Wade).
The couple’s tended to a flock of sheep since in 2011, leading to a ready supply of milk. She started producing sheep’s milk ice cream (a U.S. first) for a food truck inspired by a popular trend in New Zealand or Australia. Negranti Creamery now sells 16 different flavors at the shop that opened in November and on shelves at Gelson’s and Bristol Farms.
Negranti Creamery’s ice cream page says sheep’s milk is lower in fat than cow’s milk (only 8%), supposedly easier to digest, higher in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium, and has more natural sweetness.
The scoop shop also sells cow’s milk ice cream, and I sampled creamy salted chocolate and strawberry, but I was here for ewe. I bundled refreshing mint chip, and even better, salted brown sugar, in a sturdy house-made waffle cone.
The space features a single communal table, white walls with gold cones, and a black-and-white photo of a woman eating a giant ice cream cone. If given the chance, I’d fill a cone of that size with Negranti’s salted brown sugar ice cream.