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[whuffle.livejournal.com]

The kitchen renovation is done. (Or at least done enough that what's left is cosmetics and we're past inspection.) The ice cream maker has been found and pulled out of the basement. Tonight, I bought the ingredients for my first test batch of savory garlic herb cream cheese ice cream.

While searching for the recipe I'd seen for a Garlic Ice Cream that I wanted to use as a base for my experiment, I came up with a new idea inspired by the first of our farmshare that will be arriving next week: New Green Pea Ice Cream.

What do you think? Worth buying some peas and trying a test batch? Or is it just too much like baby food....

Comments

[whuffle.livejournal.com]

Yeeeeewwwwwww! I remember going to Japan and having smooth green pea or corn soup at the beginning of every hotel meal we had. It was really nasty. And yes, the English are missing the point when it comes to food preparation in a huge way. Sometimes I think their sense of cuisine is still stuck in the post-war era of canned goods and rationing.

I was really thinking of the higher end restaurants where you get dishes made with incredibly fresh new peas that have barely been cooked at all. Hammercock suggested making a butter ice cream with minced peas in it. I might give that a whirl (Visualize Whirled Peas>>> Yeah, I kill myself.)

Its worth doing a few test run batches at home to see whether or not it pans out to be any good.