So…technically this recipe wasn’t made on the grill. But it did require lighting things on fire.
See. I told you guys. I have an obsession. Grills, fire pits, open flames, whatever. Can’t stop, won’t stop. It’s getting very toasty around these parts.
But don’t worry. We have ice cream to help cool things down.
Since Memorial Day is this weekend, I wanted to make something special to mark what most people consider to be the official/unofficial start to summer. And I can’t think of anything more summery than s’mores and ice cream. So I combined the two together to make one deliciously decadent frozen dessert.
Well…sort of. Strictly speaking, there are no graham crackers in my Chocolate-Hazelnut and Toasted Marshmallow Gelato. But we’ve got waffle cones, which I’m going to go ahead and call a close second to graham crackers. So I think that’s good enough. I doubt anyone will complain about the lack of graham crackers. And if they do, no ice cream for them!
I was pleasantly surprised at how the smoky flavors from the toasted marshmallows really carried through the whole ice cream. Every bite will remind you of sitting around a campfire!
I hope you all have a wonderful and delicious Holiday weekend!
Recipe inspired by Williams-Sonoma Ice Cream
Guess what? Memorial Day is this weekend!
You know how I knew that? I read it on a bunch of my friend’s food blogs.
Yes. That’s right. I totally spaced. Thank goodness for the internet and for my blogging besties. Because apparently I need help staying on track with all these Holidays.
The grilling streak that I’ve been on lately is the only thing saving me from complete and utter unpreparedness. Because Memorial Day is ALL about the grilling. And I’ve been practicing. I’m even grilling my salads!
I first had grilled romaine back in 2007 (I’m really dating myself now!) when a friend who worked on a farm brought home a bunch of romaine heads and promptly tossed them right on the grill. I was skeptical. Grilling lettuce seemed a bit absurd. But my skepticism quickly turned into infatuation. And now I want to grill all the lettuces, all the time!
Seriously. It’s the best. If you haven’t tried it yet, I urge you to run right out and do it TONIGHT! The lettuce gets just a hint of smokiness and char from the grill. But it’s still fresh and crisp. Best of both worlds.
I like to pretend the grilled romaine heads are like little boats that I can fill with yummy things. So I made an easy corn and avocado salsa and piled it right on top. Oh and the miso dressing. It’s kind of my everything right now. Like, I can’t stop licking the spoon because it’s so good. I just know you’re just going to love it too.
If you try out my Grilled Romaine Salad with Corn and Avocado this weekend, I’d love to hear about it. Give me a shout out!
One year ago: Pan-Seared Scallops with White Wine-Shallot Reduction
Two years ago: Chocolate Covered Apricot-Ginger Cheesecake Bites