Photographer: Callie England
Summer is officially over – And yes, I’m just now getting the memo. Ok, that’s not true, I got the memo when then blogoshpere blew up with pumpkin-everything – however, I just chose to ignore. Why? Because as I get older, I realize the start of fall means one month closer to the beginning of winter – and that, makes me extremely sad.
Celebrating the end of my most beloved favorite season, I was gifted a large bag of basil from a good friend last week. While most of the basil will be used to make pesto for the winter months (it freezes beautifully), the rest I wanted to use in a more special and unique format. After all, I’m sure no one wants to come to my blog and see a recipe for pesto, right? Right. So instead, I came up with this carrot and basil ice cream concoction.
Carrots are beautiful for a few reasons: they’re easily accessible, they’re affordable, and they transition wonderfully between sweet and savory dishes. Moreover, they also have the ability to take on flavor profiles such as pumpkin, which is exemplified in this recipe. I swear, if you close your eyes and take a bite, you’ll think you are eating a pumpkin-based ice cream. And the best part is, you didn’t have to prep a pumpkin — Ohhh, the angst.
So – put the pumpkin down, step away, and instead, give this much-simpler-to-use veggie a try!
Thanks again to Mike and Stephanie for providing me with such wonderfully fresh and tasty basil this summer – I look forward to next year! (you’ve created a monster