It has its own built-in freezer, so you don't have to freeze the bowl before use -- perfect for those of us with small kitchen freezers.
Needless to say, we were very excited. Especially so, because our new Patrick O'Connell cookbooks are filled with ice cream recipes that we've been wanting to try. So on Sunday we made "My Grandmother's Rhubarb Pizza with Ginger Ice Cream" from The Inn at Little Washington Cookbook. The pizza consisted of pie pastry, topped with rhubarb puree, topped with sliced rhubarb cooked in raspberry sauce, glazed with raspberry syrup, and garnished with cinnamon-sugar. We made four of them, and they looked like this:
The ginger ice cream was made with fresh ginger. Late in the freezing process, we added tiny pieces of candied ginger for texture. The completed dessert was served hot and looked like this:
It was AMAZING! The ice cream was excellent -- the natural heat of the ginger perfectly offset the cold of the ice cream. Add to that flakey buttery pastry, slightly tart rhubarb, and a sweet raspberry glaze, and you have once of the nicest desserts I've ever tasted. I'm sure we'll be doing this one again.
Thank you, Mike and Marian, for the wonderful Christmas present. We look forward to sharing the results with you in the very near future!
2 comments:
sounds good! I love rhubarb. so good. ginger ice cream sounds intriguing
mmmmm that does sound delish. 2 flavors i adore but don't have very often.
good to have you blogging again!
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