Woodberry Kitchen’s basil ice cream
Published: September 22, 2010
2010 Clipper Park Road, (410) 464-8000, woodberrykitchen.com
There’s much to love about Spike Gjerde’s still-hot farm-to-table restaurant, but we love most that it makes us dream of green ice cream. It arrives (a solo portion or paired with, say, a rhubarb sorbet) looking like something straight out of Dr. Seuss: a dollop of vibrant organic verdantness that no ChemLawn customer could ever hope for. On the tongue it melts with all the subtle sweetness of a lovingly crafted frozen dairy dessert, but infused with herby garden notes that have totally exploded our culinary imaginations. We now want to make tomato-vine ice cream. Or for Gjerde to make it. As long as he keeps making the basil ice cream from time to time.