In fact, I feel lucky, challenged really. As most home gardeners will attest, it's not easy concocting new ways to eat all that wholesome bounty. But making ice cream out of garden produce is drawing a line in the topsoil that I won't likely cross. Evidently, some New York City chefs have no such qualms. Now, sweet potato ice cream I would try because it's probably indistinguishable from most versions of pumpkin.
Spinach is included for coloring in one restaurant's garden mint ice cream.
Perhaps someday when I have nothing better to do than destroy the texture and fiber content of bushels of fresh vegetables, I'll attempt to make some Swiss chard and sangria ice cream. The recipe that follows is one I've adapted. Separate the leaf lettuce and romaine heads into individual leaves, wash and blot dry with paper toweling. Tear leaves into bite-size pieces, and fill large salad bowl. Cover with damp paper toweling and refrigerate until serving time.