“I have captured scents in nature and presented them to your exquisite taste” -La terrazza dell’eden
A couple of years ago, the Mister and I went to Italy, as you may recall. Our dinner at Hotel Eden was unforgettable—especially the dessert. When I took the first bite of eucalyptus ice cream, I literally wanted to eat it in slow motion to savor the experience. It was beyond incredible. Slightly minty and refreshing, yet oooh so creamy and sinful, it paired perfectly with the apricot rosemary tartin with caramel sauce.
When I was assigned dessert for our Lovely Dinner, I knew I had to try to recreate that ice cream. If you can believe it, I only found one recipe online and truthfully I wasn’t wowed. So, I set out to develop my own. It got rave reviews at our soiree, so I wanted to share the recipe. I served it with a gluten free mini olive oil cake tweaking a recipe I found on Rip + Tan. Bon Appetit!