Posted: 08 Jun 2014 - David Lebovitz
I was always on the frence about
fruit-based ice cream made with eggs. Yes, you got that right. I wrote
“Frence,” which is my subconscious speaking (or writing), most likely because
I’ve got both France – and fresh strawberries – on the brain these days.
After rhubarb, strawberries are the
first sign of spring at our markets. And while there are plenty of different
types out there, I wait for the glorious day that the apple vendors from
Picardie arrive at my market with barquettes
of fragrant red berries that are so ripe they’re red all the way through when
you slice them in half. Another bonus is that when you buy two baskets, they
give ya’ a deal on the second. So, of course, I pick up two.
Continue Reading Roasted
Strawberry-Miso Ice Cream...
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