It’s ice cream season, y’all!
Actually, that’s a total lie. It’s always ice cream season for me. No matter what the weather, you can guarantee I’m going to be eating ice cream. Can’t stop, won’t stop.
Given that summer is inevitable at this point (at least I hope it is!), I’ve really been ramping up my ice cream production at home. I’ve made three batches this past week alone! My freezer is well stocked and I’m ready for those hot, sticky summer days. Bring it on!
This recipe for Pistachio and Dark Chocolate Chunk Ice Cream is seriously to die for. I love pistachio ice cream, and this homemade version rivals any that I’ve ever had from an ice cream shop. And trust me, I’ve tasted a lot. The secret is all in the pistachio paste that you make in your food processor with a bit of cream cheese and heavy cream. It’s the key step in this recipe to ensuring that every single bite of this ice cream is loaded with pistachio flavor. And it’s what gives it that pretty light green color as well. I know you’re going to absolutely love it!
Recipe barely adapted from Table for Two
I’m in Chicago right now on a little vacation, but I wanted to stop in and share with you this recipe for these amazing Strawberry-Rhubarb Almond Scones. Mmmm…just thinking about them now is making my mouth water!
You know how scones can sometimes be dry and crumbly. And if you close your eyes you could even actually imagine that you’re eating a hockey puck for breakfast instead of a scone? Yeah? Well, these are certainly NOT those kind of scones. In fact, I think these scones may be the most moist (say that three times fast!) and tender scones I have ever made.
Strawberries and rhubarb are just meant to be together. They provide each other with the perfect balance of sweet and tart. And they are a fabulous duo for these Spring-worthy scones. Someone once said to me that combining strawberries and rhubarb was the most cliché thing in the cooking world today. Well maybe. But I don’t care. There is a reason that everyone does it. It’s freaking delicious!
I think we are heading into the last few weeks of rhubarb season, so don’t delay on making these babies!