Since launching Salt & Straw in 2011, Kim and Tyler Malek have been liberating ice cream from the dessert course with their farm-to-freezer haute cuisine. The cousins essentially operate as restaurateur and chef, working with local brewers, chocolatiers and other craft purveyors as well as farmers to present an ever-changing list of scoops that reads like any upscale menu today—melon and prosciutto; foie gras and peanut butter; bone marrow and bourbon-smoked cherry. Unsurprisingly, then, their quartet of shops (including an L.A. outpost) bear some resemblance to hip bistros, with their reclaimed materials and custom artworks.