I have a chicken to thank for this recipe. Whenever I roast one, I always have some fresh rosemary left over. It sits in my fridge forever, and I finally throw it away. Then one day, I had the idea to use it in an ice cream. Genius, I know.
This is one of my favorite ice cream flavors. I even made it twice, and I almost never make the same flavor twice.
Rhubarb was forbidden in my household growing up. You see, when my dad was a kid, his family had a giant rhubarb plant in the backyard. They would make pies and jams, but my dad refused to eat them because he often spotted the neighborhood dog marking its territory on the plant. To this very day, the thought of rhubarb still grosses him out.
I later discovered that rhubarb is actually pretty good. It's tart and fruity and tastes something like strawberry jam when you cook it down with sugar. It's also the perfect compliment to tangy plain yogurt.
Behold the Turducken of Oreos. For those who aren't familiar with the Turducken, it's a duck stuffed inside a chicken inside a turkey. This recipe is essentially Oreos inside Oreos stuffed inside Oreos (meta, I know). The cookies are blended into the ice cream base with large chunks mixed in. Then, the whole thing is stuffed inside an Oreo.
That's right, gelato. No heavy cream. No eggs. Just light creamy gelato. Oh, you want to know the secret? Read on.
The almonds are just a topping, but if you like a little crunch in the gelato itself, I recommend adding some shaved almonds just before it finishes churning. Chocolate syrup is another great topping with this flavor.
Yesterday was my 25th birthday. In my quarter-century wisdom, I thought, "Why have cake and ice cream when I can have cake ice cream?" Yes, that "the old, the wiser" thing is true. And wow, this ice cream really does taste exactly like birthday cake. My only birthday wish: That none of those calories actually counted.