A delicate Cinnamon-Caramel-Infused Vanilla Bean Ice Cream with dehydrated Pineapple, dusted gently with Toasted Coconut and Almonds.
So years ago, my friend Leroy and I took our wives on a double date to an upscale restaurant in downtown Sacramento called Mulvaney’s at the B&L. After a sumptuous dinner, they brought us out this dessert to share. It was just a couple scoops of vanilla bean ice cream, swirled with caramel and cinnamon, and sprinkled gently with toasted almond and coconut. Come to find out at the bottom of the bowl, there was also dehydrated pineapple. The flavor combinations were at the same time delicate and bold, playful and formal, it was mind-blowing. It took me 2 months in the lab to get it right, but this is the flavor we enjoyed that night.