A few months ago, I found out that I’m gluten intolerant and I had to dramatically change my diet. Over the course of exploring my new eating program, I figured out that it’s much more expensive to eat gluten-free, as well as much less convenient. As it turns out, many restaurants use flour in their sauces and even salads, not to mention, it’s close to impossible to find a gluten-free sandwich. The adjustment to a new eating routine took me a little while, but the main challenge I faced was with… desserts.
I’ve had a sweet tooth my entire life, and sometimes I start planning my third course order even before I see the appetizers. Trust me, I might be a picky eater when it comes to veggies and protein, but I always have room for dessert. Hot lava cake, tiramisu, Pavlova, cannoli, Nutella-infused crepes–is just a short list of sweets that I enjoy… Well, it’s fairer to say, “enjoyed,” as all those sweet goodies are no longer an option for my gluten-free self…
Within a few months I turned from being a dessert foodie (it’s a new term that I just invented to demonstrate that I can eat anything, but the only thing I really care about is dessert) into… an ice-cream girl. Don’t get me wrong, I’ve always enjoyed ice-cream (especially Italian!), but it’s just never been on the top of my dessert pyramid. I’d rather go for Ben’s favorite crème brulee (it’s not really my thing) or a boring carrot cake than have a scoop of sorbet or ice cream.
However, things have changed, and now I have no other option than to experiment with cold desserts. This weekend, we stopped by one of the Hamptons’ cult ice-cream places, Carvel ice cream shop on the road from Bridgehampton and Water Mill. Since I’m no longer eligible for a waffle cone, we picked a flavor that suits both of us (dulce de leche) so I can work on the top (no gluten!) and Ben can finish the rest of this caramel deliciousness. I have to say, it was a super-delicious trip, so slowly and steadily, I’m becoming an ice-cream girl!