I’d like to think that I’m an adventurous eater. Growing up we made use of pretty much all parts of the animal, so it takes a lot to make me bat an eyelash — aside from eating raw meats, can’t and won’t.
Yet, Lucky Peach recently shared a recipe for Caramelized Onion Ice Cream with Raisin Caramel and Walnuts which has me raising a bushy eyebrow. Made with cipollini onions (pronounced chip-oh-LEE-nee), the dessert calls for browned cipollinis, milk, cream, dried milk powder, egg yolks, and sweeteners.
Originated in the Reggio Emilia province of Italy, common varieties are Gold Princess, Flat of Italy, Bianca di Maggio and Noordhollandse Bloedrode. If you’re up to giving it a try, grab the recipe here.
- Pickled Cipollini Onions with Chile and Cloves (finecooking.com)