Ice Cream

Ice Cream

rhubarbsorbet.jpgWhen pretty pink rhubarb stalks show up at the market, you know that summer isn't far behind. Strawberries, too. Known as the pie fruit, rhubarb isn't just for pies. As one of my favorite vegetables (yes, it's a vegetable), I try to take every opportunity to make a unique dish every year when it's in season. Cobblers, crisps, compotes, and pies are all traditional. But this time I made sorbet.

This dessert couldn't be any more refreshing or palate-cleansing. Rhubarb has a tart, slightly astringent taste. That's why usually rhubarb desserts have a lot of sugar. But rhubarb's tartness is best tamed by its buddy, the strawberry. The two are a match made in dessert heaven. Strawberries keep the sorbet on the slightly sweet side, without the use of too much sugar, and brighten the pink color, making it appealing in taste and in beauty.

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snickerdoodleice.jpgI've written here before about my youngest son's undying love for the almighty Snickerdoodle. While he loved the Snickerdoodle Muffins I made him, they did not stand a chance against this Snickerdoodle Ice Cream.

Honestly, I think this is the best ice cream I have ever made. The most amazing part; it tastes exactly like a Snickerdoodle. Exactly.

When my picky eater tasted this, his eyes lit up in amazement. "Mom, how did you do this?" Music to my ears. I got him.

Not only is this delicious, it happens to be about one of the easiest recipes to throw together. There is no custard to make. No cooling off period in the fridge and it sets up nice in the freezer.

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icecream.butter.pecan_.cup-sm.jpgA few weeks back, Patricia and I made this angel food cake which was delicious. It also left me with 9 egg yolks. 9 I say! I gave Eli the choice of what to do with the yolks; pot de creme, lemon curd, custard, ice cream. He, of course, chose the ice cream. He and I sifted through David’s book, The Perfect Scoop and it was a toss up between two flavors. I have made a lot of David’s ice creams and I really didn’t want to repeat a recipe. The Butterscotch Pecan got the final vote. And I am so glad it did.

The key word in this recipe is “butter”. The butter mixed with the brown sugar is the flavor profile that resonates on the back of your tongue, long after the ice cream has left your mouth. Mind you, I am not a huge ice cream fan. Generally, I pass on this decadent dessert and go for the apple tart with caramel sauce or a piece of chocolate or the gourmet doughnut (fried-yes, I love a really, really good doughnut). This ice cream is like no other. It is in a class all by itself and this ice cream could send me to a Weight Watchers meeting each week: confessing that my daily points were consumed with a scoop of this ice cream.

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