Rica Sunga-Kwan started her ice cream operation Churn Urban Creamery two years ago in the Outer Sunset, the neighborhood where she grew up. But after trekking her ice cream cart across the city for popups and deliveries to show off flavors made with ingredients from her garden, Sunga-Kwan has found a permanent space for Churn in the Portola District, an area appropriately known as San Francisco’s Garden District in honor of its rich agricultural history.
Churn makes about 10 base flavors, many of them — like rosemary olive oil, lemon thyme, and fresh mint chip stracciatella — with ingredients from Sunga-Kwan’s garden plot, Beach Cottage Urban Farm, in the Outer Sunset.
