Rhubarb Ice Cream

I wish rhubarb was easier to find in New Orleans.  Unfortunately it is not local and therefore quite expensive and only available a few weeks per year.  I have a tendency to splurge on ice cream ingredients though, so a bunch of rhubarb went into my shopping cart this week.  Last year around this time I churned a batch of Rhubarb Lime Sherbet which was tart and refreshing.  This time around I wanted to use the pink vegetable to make a more hearty and comforting scoop.

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Roasted Pear & Red Currant Ice Cream

When I talk to people about ice cream, they often ask how I come up with my wacky flavors.  I think they are often suprised by my answer.  I don't really think that the flavors I make are wacky.  The flavors I make are natural flavors I find in my environment, often inspired by seasonal ingredients at the farmers market.  I may choose to use ingredients that are not typically found in ice cream at your local ice cream shop, but I ask, why not? 

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Candied Kumquat Ice Cream

About a year ago I told you all about the kumquat tree that grows on the side of my house.  Last year it was about three feet tall and yielded about 4 cups of fruit, with which I made a lovely Kumquat Sorbet.  Well the tree has doubled in size this year!  My husband picked enough fruit to almost fill a gallon bag, and there is still more on the tree.  So exciting!

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Fennel Ice Cream with Blood Orange Sauce

 

A new year has begun, and that means another year of new and exciting scoops is beginning!  I don't have any particular New Years' resolutions this year other than the being happy.  That means indulging in food and ice cream when I feel like it and taking time to participate in activities that make me smile and bring me energy.  Simple and sweet.  Like me.

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