The newest confection at Get Baked isn't warm right from the oven, like the rest of the scratch bakery's goods - it's cold and refreshing. The Windsor shop is now serving custom-blended ice cream alongside its breads, pastries and sweets.
The ice cream comes courtesy of Swirl Freeze, a specialty auger-type machine that mixes ice cream with frozen fresh fruit to create an airy dessert the consistency of soft-serve. Bakery owner Emily Woodward, who's traveled all over the world, was inspired by a similar machine she'd seen in New Zealand.
The vanilla ice cream is local, from Robb's Farm in South Glastonbury. It's paired up with the frozen fruit in a bowl base, where the fruit is pulverized by the machine's auger and the ice cream is softened. The finished product is "kind of like a whipped-cream ice cream," Woodward said.
Fruit options include blackberries, bananas, strawberries, raspberries, peaches, pineapple, mango, blueberries and cherries, and customers choose one or two fruits per serving. Cups are priced at $3.50 to $5.75, with waffle cones available for an extra $1.50.
In time, the bakery hopes to move beyond fruit to add more mix-ins for the ice cream - like pieces of its sweet baked goods (Nutella brownies, anyone?) Woodward said she and the staff are working on the consistency of each blend, and plan to offer a "flavor of the week" with more experimental and/or seasonal recipes. They've also put out a sheet for customers to write in their own flavor suggestions.
Get Baked has extended its hours recently, remaining open until 8 p.m. Thursday through Saturday. (Closed Wednesday.) The bakery is at 25 Central Street. Information: 860-688-0420, getbakedct.com.