Even in the crack of winter, I can’t refuse the blue kiss of sweet ice cream.
Here’s the dream that’s on my mind. A glass with jumbled layers of warm chipotle gingerbread, pomegranate gems, pear sorbet, caramel ice cream, and salty candied lemon almonds.
A melange of textures makes my mouth happy: soft cake, crunchy pomegranate, snappy nuts, frosty sorbet and creamy ice cream. Perhaps I can stand to endure the groundhog’s proclamation after all.
Recipes perfect for assembling a winter parfait
- Use this praline technique to candy the almonds. I tossed in with my almonds and sugar a handful of diced candied lemon peel and a good grating of pepper.
- Gluten-Free Girl features a wonderful apple sorbet recipe from David Lebovitz’s book The Perfect Scoop. Pears can be substituted for the apples, and water can be substituted for the wine.
- From the master himself, David Lebovitz’s recipe for Salted Butter Caramel Ice Cream. I can’t think of a more beautiful string of words.
- Lucky for us, 101 Cookbooks features the recipe for Black Sticky Gingerbread in her spotlight on Regan Daley’s encyclopedic book In the Sweet Kitchen.
10 Comments
Hi, this is my first visit here – the photos are lovely and the ice cream looks yummy!
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This sounds delicious. Love all the different textures.
I made David’s pear-caramel ice cream a few months ago, and it was subtle, and really wonderful. Don’t know what I’d do without that man!
It looks like just the perfect size, too.
Where are you finding pomegranates? I thought they were out of season (or the guy at my grocery store may have been lying to me).
I admit, pomegranates aren’t a local food up here. Our grocery store carries them, grown in California.
–McAulifower
I haven’t made a bad batch of ice cream from Lebovitz’ The Perfect Scoop, yet. The butterscotch is particularly lovely. Ditto the maple. And the mocha sorbet. And the fresh mint. And…
Have you checked out the new ice cream joint in NW Portland (NW 11th and Johnson)? It’s called Cool Moon. Fresh, made on-site, NOT gelato. Awesome flavors, like pistachio cardamom, coffee caramel, pomegranate sorbet, etc. Good stuff.
Thanks for the reminder Joanna, I’ve been meaning to check it out.
–McAuliflower
Aw, man, you’re scaring me, this looks so good.
So tasty, so perfect, so satisfying.
This is by far the best suggestion for a combination of flavors I’ve seen in a long time. I try to slip pomegranates into anything I can and I love the little pop of tart against the sweet creamy cold.
Oooh gingerbead parfait – sounds amazing! Thanks!
Chipotle gingerbread? Chipotle Gingerbread? Where is THAT recipe. Yum, yum and double yum. Yeowzers. Yum.
