Honey pistachio cardamom fleur de lait ice cream
Sweet sauces
I was in Baltimore on business, and we had dinner at Taverna, a Lebanese restaurant in downtown Baltimore. It was my second time there, and I love it. The food is fresh, well-made, and you can order tasting portions so you get to try a few bites of a lot of different things. (Which I wish every restaurant would do.) For dessert they served 3 small scoops of ice cream--honey, pistachio and cardamom. I found myself mixing the three and thought the flavors worked really well together. <br /> <br />I tend to make a lot of ice cream in the summer, and one of my favorite techniques comes from David Lebovitz in The Perfect Scoop. The ice cream is called Fleur de Lait, and it uses cornstarch instead of eggs in the base. While I love a good custard-based ice cream, this technique really allows the flavors to shine through. So here’s my version of Taverna’s ice cream, adapted from David Leibovitz’s Fleur de Lait. <br />
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