I know, I know, another green ice cream. While the asparagus ice cream may not be up your alley, I think this one will be a little more palatable, even to you less adventurous types. Avocados are already creamy and full of fat—truly the perfect ice cream fodder. This is by far the creamiest, richest ice cream I have ever tasted.
I just realized if I post this, it will be our third story in a row about mixing sweet treats and booze. Clearly, I’m continuing.
This beauty of a bourbon-spiked shake is brought to you by Puccini & Pinetti in San Francisco.
Screw you, Monday. Is it milkshake o’clock yet?
Vanilla Bourbon Shake
6oz. vanilla gelato
1.5 oz. bourbon of choice
3-4oz. whole milk
Blend all to desired thickness.
While not a prevalent flavor in the United States, rose is fairly common elsewhere. Across the Middle East, particularly Iran, it is used to flavor all manner of sweets. Ice cream is the only use of rose in food that I have found palatable. Rose candy tastes like grandma’s perfume to me, and rose scones just taste wrong. But the ice cream gives a nice rounded sweetness that is just right for such a delicate flavor. The rose petals themselves are not really potent enough to stand up to the amount of sugar and cream that ice cream requires, so it’s fleshed out with rose water.
Rose water can be found at most Middle Eastern grocery stores and at specialty stores. The potency of the rose water will vary from brand to brand, so you may want to start of by whisking in one teaspoon at a time until you are satisfied with the flavor. I used Nielson-Massey, which is pretty strong.
Rose petals should be unsprayed, or organic. The best would be from a friend or neighbor, as they would be the freshest. Otherwise try natural foods stores or a florist/nursery specializing in organic flowers.
Per Se may be the best restaurant in New York, but it’s also a food blogger’s nightmare: no photos allowed!?! ES Spy Sara Huneke discovered a secret: opt for their $200 brunch instead of dinner, and you’ll have enough natural light flowing in to surreptitiously take drool-worthy smartphone shots.
Red wine-braised heirloom onions, arrowleaf spinach, broccolini, cauliflower, Meyer lemon and preserved horseradish.
Glazed white asparagus, yellow cling peaches, Belgian endive, Pearson Farm’s pecans, sorrel and Australian black winter truffle.
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Road tripping in Maine recently, my friends and I pulled over at Red’s Eats, the iconic lobster shack long praised as the spot to grab an authentic Maine lobster roll. Unsurprisingly, I suppose, it didn’t live up to the hype. We got a rather bland $17 roll that seemed to be coasting on its widespread fame for putting more than a whole lobster on each roll. Still, if I’m stopping for a Maine lobster roll, I care more about the taste than the amount of food, right? Apologies if that makes me un-American.
Stuffed with lobster but not sated, we instinctively followed the “Lobster Ice Cream!” sign pointing next door to Lear’s Ice Cream. Now this time, I was excepting something gimmicky—“lobster” flavored ice cream actually made from chemicals—but got something legit. There is actual lobster meat all up in this ice cream. A lot of it: three lobsters in each 2-gallon batch, pureed and then mixed into a sea salt base.
And it tastes like lobster, too. I have to admit this was perhaps the first ice cream cone in my three decades of life that I failed to finish; it was just too rich. But it’s definitely worth sharing with a group.
Unsightly, consider this your next assignment.
Its Its gone high-end: coffee-toffee ice cream and chocolate cake, dipped in chocolate. Spotted at Jasper’s Corner Tap and Kitchen in San Francisco,
I have an addiction to buying spices. I make a trip to Penzey’s Spices every couple of months. I get their catalog in the mail and circle all of the spices I am running low on and, plus a few new ones I want to try. The pink peppercorns caught my eye, so I picked up a small jar of them. As soon as I tasted one I knew it had to go into ice cream. They are floral, fruity, and spicy all at the same time. Paired with sweet blueberry compote and white chocolate chips, this is one ice cream you will never forget.