I forgot to tell you that I did, in fact, successfully make Heath Bar Crunch. It was simple and oh-so-good (it’s basically vanilla ice cream with Heath Bar mixed in). I made it on a day when I was feeling ultra domestic – I even donned my flirty apron – and made dinner for Huz, freshly picked apple (from our CSA) cobbler, and the ice cream. Yum.

Then, what do you know, in swoops He-Man-Woman-Hater Huz and outdoes me with his first ice cream attempt a few days ago. What does he make? Oh, just an over the top, completely unforgettable, ridiculously good blueberry cheesecake ice cream with graham cracker crust swirls. Swirls, people. Swirls! Grr! It’s not keeping up with the Joneses over here, it’s simply trying to keep up with the Huz!

Anyway. I asked the CSA for some extra rhubarb because I like it and they have it, so now I’ve got several pounds to do something with. Instead of making more of the expected strawberry rhubarb combinations, I’ve decided to try my 5th ice cream with it. It’s actually a sorbet and the recipe is here. I’ll try it today and let you know how it turns out.

Ciao!

[The sorbet is very good. Nice and tart and really creamy in texture. I didn’t make the topping and, really, it doesn’t need it. Serve it with chocolate cake. Mmmm.]

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