Peas peas peas.
See, my best friend Cody was making a list aloud one day of absurd ice cream flavors he thought I should make, and he rather flippantly suggested “Green Peas!” Then he paused, as if he might have gone too far.
So when his birthday came around this year, I thought I’d surprise him. I consulted my David Leibovitz ice cream bible and discovered his recipe based on a flavor he’d had in Paris at the Palais Royal. Leibovitz prepares the palate by suggesting that if you’ve ever enjoyed a slice (or wedge) of carrot cake, you’ll know the idea of transforming vegetables into desserts isn’t that strange of an idea. I’d braved avocado before, and though that has a lot of fat lending itself to the creaminess, I thought the earthiness of the two might be similar.
Turns out the similarity is really the fun I experience in watching people try it and then try to guess what the flavor is. The mint functions like salt does in other dishes, emphasizing the base flavor. Cody tried it, but eventually I did have to tell him. His eyes lit up, he licked the spoon, said “Oh, yeah. Tooootally. Peas.”
We each dipped our spoons in our bowls again. It was definitely ice cream. It was definitely peas. And undoubtedly intriguing.