A couple years ago, Renisa Satrijo found a hobby that was quite different from her biotech career in Silicon Valley: making ice cream. Initially, she made small batches for friends and family. She was so passionate about it she would spend hours upon hours tweaking the recipes to get them just right for her family to enjoy.

She, for instance, really wanted her cousin to have a delicious scoop of strawberry ice cream and went through 15-20 batches perfecting the blend. What she realized was that a lot of fresh strawberries made the ice cream taste really good. She ended up putting a half-pound of them into every pint of ice cream. Her family loved it because it tasted like they were eating fresh ripe strawberries plucked right out of the ground.

Last year she was given the opportunity to sell her ice cream at the Castro Valley Farmer’s Market and she chose the name Sugar Mama Desserts. The first day she went out there, she sold out of all the ice cream she brought.

As of July 20 this year, she’s also been selling her ice cream at the Sunnyvale Farmer’s Market. Both Farmer’s Markets are on Saturday. The Sunnyvale Farmer’s Market goes from 9am until 1pm. The Castro Valley Farmer’s Market goes from 10am till 2pm.

In the short time Satrijo has been selling ice cream, she’s concocted upwards of 24 different flavors, though she only brings three at a time to a farmer’s market. When I went to the Sunnyvale Farmer’s Market, she was serving strawberry, cantaloupe sorbet and green tea. The cantaloupe tasted like I was literally biting into a juicy piece of cantaloupe. The green tea was really bold and tasted like a strong cup of green tea. Satrijo makes her green tea ice cream with matcha, which is a finely milled green tea powder from Japan, which she says is the “real deal.” All three flavors were delicious.

Everything is made from scratch. Satrijo’s ice cream base uses dairy from cows not given growth hormones. She mixes the base with sugar and other natural ingredients, which is often fresh fruit from a farmer’s market. What struck me about her ice cream was that the flavors of the individual ingredients really stand out.

Her flavors run the gamut of standard ice cream flavors (dark chocolate, peach nectarine) to less traditional ones, typically influenced by her Southeast Asian heritage (flavors like avocado or black sesame).

In the future, she might open her own brick-and-mortar store, but for now she is just enjoying the process of selling once a week at the Farmer’s Markets. She also sells ice cream by the pint ($7.50) and 1.5-gallon bulk containers ($65), and she hosts ice cream socials.

“I like the physical aspects of it, too. Sometimes in a profession where you’re sitting in a cubicle all day, you don’t get to interact with people. It’s a totally different experience,” Satrijo says.