Still Scooping

Today is our one-year mark of Ideas in Food.  It seems only appropriate that we continue to improvise and experiment in the kitchen.  After our initial success with hot ice cream I became a bit concerned that perhaps I had created an anomaly.  Well, I had in the sense that it is hot ice cream, not that hot ice cream is a one-time occurrence.  Today we made sour cream hot ice cream flavored with dried mango and rose tea.  We serve it with warm apple chutney, miso caramel sauce and date flakes.  It is good to be wrong, at least sometimes.