Cuban Oregano Gelato (for the Ninja Creami)
Fresh Cuban oregano is savory, but it also has sweet, floral notes that absolutely sing in dessert. It doesn’t taste like a novelty flavor at all. The best part about coming up with weird, never-been-done-before flavors is the welcomed surprise of inventing something both new and delightful. I think of oregano as “the pizza spice” (okay, I know it’s technically an herb) and used to use it exclusively in its dried form. Until someone in my family started growing Cuban oregano, that is. If you live in a tropical environment, this variety of oregano grows like a weed. I can’t use it quickly enough before it grows back even fuller than before. It is, admittedly, a good problem to have. Cuban oregano is savory, but it also has sweet, floral notes that absolutely sing in dessert. It doesn’t taste like a novelty flavor at all. Someone who tried this Cuban oregano gelato compared it to lavender ice cream, which makes a lot of sense considering I actually adapted this recipe from my laven...