What’s a cook to do with the leftover cream from the husband’s recent birthday gelato?
I fancied a few possibilities: dribble fat drops into a soup; ceremonialize the close of maple sugaring season with some maple scones; serve up an extra-indulgent weekend French toast.
Or, what I usually do: Forget the extra cream is in the back of the refrigerator until it’s way beyond its expiration date, then dump it, great lumps and all, down the disposal (the motor already running to alleviate any attendant icky odors).
So you see, I tried. I thoughtfully weighed my options, made the effort to give other recipes their due. In the end, though, I recognized my half-hearted attempts for full-on denial. What I really wanted to make was more gelato.
Brian’s birthday had called for a banana gelato that has a distinctly caramel flavor. Our craving for caramel piqued, this burnt caramel gelato was a proper follow up. It’s like caramel for grownups, toffee-esque, with a slightly bitter finish.
Now, what to do with the leftover whole milk?