This is my full-stop favorite ice cream.
It appeared mysteriously spartan on the menu at Coi, Daniel Patterson's ashram for food in San Francisco's North Beach: "Carrots/Coffee." What did it mean? It turned out to be genius--sweet, smoky, and earthy genius. Pencil-thin carrots are baked on a bed of coffee beans that warm gently, releasing their oils. This unexpected dish celebrates all the advantages of slow cooking: the coffee fumes gradually infuse the vegetables, creating an ephemeral sensation of something roasted that one can identify as "coffee" only after the tongue whispers to the brain.
Carrots