Spring has (almost) sprung, and yesterday at the market, I was beside myself amid the gorgeous new arrivals: rhubarb, lemongrass, heirlooms (yes from a greenhouse somewhere but they still looked as if they might taste like tomatoes!) and so forth. I've long wanted a use for celery beyond the salad and really thought it would be lovely in a gelato. I like an element of surprise and savory in sweets, and the herbaceousness of celery sounded like a perfect yet delicate foil to a creamy ice cream custard. <br />Rhubarb has a similar vegetal quality, and I loved the idea of a compote flecked with celery seeds adding color and zing to the gelato. <br />This is creamy yet light, and you really get the essence of celery throughout. I love it! <br /> <br />(I use a vanilla ice cream recipe from epicurious as the foundation for my gelato.)

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