I love to bake but in the summer its usually too hot to turn the over on. Last year I bought an ice cream maker and it opened up a whole new world of experimentation with sorbets, frozen yogurts, and ice creams. I think the impetus for throwing random ingredients together is that you are simply matching things that may sound good without too much investment in terms of time, money, or learning a new technique. Once you know how to make a custard- based ice cream, the right mix of fat in yogurt, and how much alcohol you can put in a sorbet you don't change it too much around. Probably the biggest trick is learning what goes best with a yogert or milk base since something that tastes great with one doesn't necessarily taste great with the other (Beer Frozen Yogert anyone?
At dinner last night Adam and I began talking about new recipies and he got me thinking about my favorite old recipies and new ones to try.
Favorites:
Spicy Coffee Ice Cream- Make coffee out of milk and add cayanne pepper to the mix
Beer and Chocolate Ice Cream
Red Sangria Sorbet
Strawberry and Basil Frozen Yogert
Peach Pie with Balsamic Stripe Yogert
Mango Sorbet with Jalapeno
Spicy Chocolate
Chocolate Gelato
Chocolate Almond Ice Cream
I've never made "plain" or vanilla ice cream. It seems like a high degree of difficulty since the final flavor would really just be based on the quality of your vanilla bean.
Some to try
Sweet Tomato and Basil Sorbet
Rice Milk with Cucumber and toasted sesame seeds on top
Rosewater with salted pistacios (Thanks Splendid Table)
Mojito Sorbet (Thanks Adam)
Habenero Pepper Jam on a Goat Cheese Ice Cream
Corn, Cilantro, and Lime Sorbet
I want to play around with avocado and rice milk bases in the coming weeks.
David Liebovitz, who initially inspired me to buy the ice cream maker, has a list of new flavors to try.
http://www.davidlebovitz.com/archives/2008/07/summer_ice_cream_recipe_roundup.html
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