So because of moving shenanigans and general mayhem, I didn’t make this week’s TWD recipe. However, I DO have a recent (non)baking (non)adventure to share with you!
If you have ever heard the worlds “Fennel Ice Cream” and thought to yourself, “Blerg! Never the twain shall meet!” you would be so, so right. However, I am not endowed with your brains, and I got tricked into thinking I would enjoy it. Fennel. And ice cream. Cohabitating in one dish. Think about that.
- I didn’t see an episode of Seinfeld until the show ended and it was well into syndication
- My first (and only) ipod was a gift from someone else
- I still haven’t read any of the Twilight books or seen the movies
However, this Orangette posting was persuasive on the charms of fennel ice cream. The word “bewitching” was used. The words “best ice cream” were used. I learned that Smitten Kitchen had also raved about this ice cream, and it had unanimous, four-fork, 100% rave ratings on epicurious. I tried to resist, but I am only one woman, and I can only be so strong.
Fennel ice cream. I was sold…
…until I tasted it. The only way to describe it would be “quite fennelly.” It was woodsy and savory, but not in a good way. Maybe I had the world’s strongest fennel seeds, maybe my palate is too pedestrian, but I found myself wanting to stuff this ice cream in a sausage and serve it with some marinara. Fennel indeed.
In all fairness, it was better with some basil-balsamic strawberries, and the husband actually liked it more than I did. But still. It’s a long hot summer, there are plenty of other ice cream fish in the sea.