Monday, May 17, 2010

Fantastic Ice Cream

I had another good meal at Arlington, Va.'s Liberty Tavern. The main-course pork dish was good, and the glass of Sangiovese I ordered as fine, but the course worth raving about was dessert.

My dessert was a yellow peach-and-blackberry tart with caramel sauce and blueberry ice cream. I like caramel, although I wouldn't normally pair it with a berry dessert. The blueberry ice cream was absolutely amazing -- creamy texture, intense berry flavor.

It got me wondering why more restaurants don't make ice creams in-house. The gap between homemade, small-batch ice cream and the commercially made equivalent is huge. The only thing that would have been more sublime was another scoop of that ice cream.