Cardamom Gelato
One thing that I'm thankful for these days is that the food world has expanded exponentially in my lifetime.
And for a second thing, oddly related to the first: that Bruce has taught me over the years that the secret to great cooking is the same as the secret to a happy life--to embrace the mess.
We're back in Dallas, visiting my parents. I grew up in the '60s and '70s. Convenience ruled. I'm not sure we cared about real food back then. I'm pretty sure we dumped things out of cans. (But, as you know, canned things can be real. There's certainly real canned broth out there. I'll bet a lot of us Americans will be using it in the next couple of days, as Thanksgiving approaches.)
These days, there's a new flavor, a new food, a new way to do things always on the horizon. There's a new mess just ahead. Fantastic!
For me, lately, it's all about cardamom: warm, better than cinnamon, a little earthy, quite complex. Sure, I've known about the spice for a while. But I've only really gotten into it lately. I want it in soups, in stews, in sweets--and in gelato.
So as a Thanksgiving treat, I'd like to share my latest passion with you. Let's get to it:
Mark Scarbrough | Posted on
Wednesday, November 24, 2010 at 11:50AM | in
Desserts,
Fabulously Empty Calories,
Frozen Treats
cardamom,
cardamom gelato,
dessert,
frozen desserts,
gelato,
ice cream 



















