Bake the Book: Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins

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[Photograph: Stacy Newgent]

Jeni Britton Bauer's approach to ice cream making is cerebral, wide ranging, and smart. Instead of limiting herself to the typical pastry pantry of sweets, Britton Bauer raids the savory kitchen as well as the liquor cabinet for ice cream inspiration. It's that sort of forward thinking that makes for incredible combinations like this Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins from Jeni's Splendid Ice Creams at Home.

Flavoring the base of this ice cream with either the dark green leaves or gently crushed seeds gives the creamy base distinctly herbal flavors that are unmistakably celery. Then little dice of sugary-spicy candied ginger and golden raisins that have been plumped up with rum are added to the bittersweet base. Together these three elements make for a scoop of ice cream that acts like a very grown up sundae, full of intriguing flavors that come together perfectly in a single bite.

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Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins »

As always with our Cook the Book feature, we have five (5) copies of 'Jeni's Splendid Ice Creams at Home' to give away.

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