I wanted to whip up a new dessert for my birthday dinner since I’m entering a new decade of my life. Luckily, the late June harvest offers plenty of opportunities to experiment with fresh, fun flavors. After a couple of trips to the farmers market, I had collected enough goodies for a veritable midsummer feast (Redwall reference, anyone?).
I infused whole milk with lemongrass and vanilla to create a rich, fragrant ice cream, then paired it with rhubarb crisp for a sweet, fruity finish with a touch of crunch. In the words of my mother-in-law (who is not generally a dessert person), the results were “sublime.”
To a new decade filled with new adventures—and lots of new ice cream!