One can sense that spring has come. It's in the air. The smoke that is. There are little fires everywhere around town. Kids poking flames, people raking, trimming, clipping. Red cheeks and smiles all around.
Also, rhubarb has appeared on the shelves, flown in  from the Netherlands, a handful costing about 8€. It looked a bit languid and sere though.
Rhubarb in our garden is only about 7cm tall right now but looking well frisky. The newest variety, which I grew from seed last year, being the tallest.
On my windowsill there are two propagators with seedlings, planted about two weeks ago. You know, all the usual things, tomatoes, cucumbers, herbs, flowers and a couple experimental plants.

On the right, ice cream in the snow.

Peach ice cream soda.
Not a float since I pureed the peaches with the ice cream and then topped up with lemonade.
For one serving, puree one peach with one scoop of peach ice cream, pour into a glass and top up with about 200ml lemonade.



Caramelised peach ice cream

12 flat peaches
150g sugar
2 egg yolks
4 tbsp Amaretto
vanilla
100g mascarpone


Tip most of the sugar into a saucepan, reserving 2 tablespoons for the egg yolks. Place over medium heat and start chopping the peaches into rough pieces. As soon as the sugar starts to caramelise, turning light brown in colour, add the peaches and gently shake the pan to coat the pieces with caramel. Let bubble for a couple of minutes, shaking occasionally and then puree in a blender.
Whisk egg yolks, Amaretto and seeds from one vanilla pod over a bain marie until fluffy and starting to form ribbons on the surface.
Now, fold the sabayon into the mascarpone and then lightly mix with the peach puree.
Pour into an ice cream maker and let it rip.