Last night I went to a gelato making class at Mia Chef Gelato (www.gelatomia.com).  The timing was fortuitous as I was planning on creating some boozy ice creams just in time for the warm weather.  While I won’t be investing in a $20,000 gelato machine any time soon, I did learn to balance my fat and alcohol.  I also found Chef Easy’s tequila and fig combo to be an inspiration to branch out beyond the comfort of bourbon-vanilla-esque combos.   (I mean, who doesn’t want a little Cuervo in their dessert?)

All the flavors were delicious; I have four pints in my freezer for later research.