I am an ice cream fanatic. I eat ice cream by the pint, the spoonful, and the scoop. The allure is the rich, decadent mouthfeel and the variety of flavors and tastes. We make all sorts of ice creams and sorbets in our kitchen. In many instances, we will make the ice cream and then compose a dish around it. Today we made a parsnip ice cream. The ice cream is smooth, creamy, and screams of parsnip. We paired this ice cream with smoked sea trout roe, tart cherries, and nasturtium leaves.
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