Ice cream is my way to experiment with flavors and textures.
This one wasn't inspired by a flavor profile or a dish (as is often the case with many of my creations), but more of a need for something rich. Sometimes you don't know what you want to taste, just how you want to feel.
I made this with frozen tofu, a whole vanilla bean, almond flour and just enough rosemary to give it a wintry savoriness. It's drizzled with maple syrup and blueberries, slightly mashed for a lurid touch on a full-bodied snack.