3Lemon w/Rosemary Shortbread

I have skimped on biographical details here, in part because it’s not relevant and in part because it’s so easy to figure out with a bit of Googling. But, I was very happy to offer my ice cream making skills for my law school’s public interest auction a few months ago. The proceeds of the auction go to fund first years in their summer jobs at public interest jobs — a cause I care a great deal about, as a long-term public interest attorney.

I auctioned off an ice cream making tutorial, complete with four flavors of the winners’ choice, and cocktails. Four graduating women won the prize. Amidst drinks and my two favorite flavors (J & A — you remain super popular), I came up with a new one at the winners’ behest. It mixes a lovely lemon base with a delicious shortbread mix-in courtesy of Melissa Clark and the New York Times — and is sure to be a crowd pleaser. Better still, you only need half the shortbread from the recipe; you can snack on the rest.

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The finished product

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