I so easily lose focus when the TV is on... Jessica Simpson just appeared on my screen holding a pizza. The music is "These Boots are Made for Walking," but she's singing something like "these bods are made for bupping." Upon further reflection, I suspect it was something like "these BITES are made for POPPING," as in, throwing bite-sized pieces of pizza into your mouth. Because apparently today's teens no longer like the whole slicing-the-pie-into-16ths-and-taking-bites-of-the-wedge-shaped-piece-that-results thing.
Okay, back to business. I was in ballet tonight, and it was just flying by, because even though it was a REALLY HARD class, I was totally daydreaming about ice cream. Permit me a birdwalk...
I am a good cook. I don't have all that many good qualities, so I can brag about this one. I am not a great cook, but a good one. About 90% of the things I experiment with come out how I intended them to. The ones that don't I can usually fix up so that they're still relatively tasty. I don't use recipes all that often, even though I really enjoy browsing my cookbooks, because I figure that once you have a technique down, you're free to experiment with flavors. And I do. And when it comes to combining flavors, I am a pretty good judge of how it will go. So on to the ice cream.
I was thinking about making some pretty unusual ice creams, but stick with me here, because I really think some of these might work. Comment and tell me what you think. And if my Sacramento readers want to try an ice cream, let me know; I'll make it and invite you over.
Lemon grass -- I love the flavor, it goes beautifully with creamy textures, and I think it's light enough to convert to a sweet taste.
Fennel -- same as above. It's a little earthier, but almost like licorice.*
Lavender -- this one, I think, is a no-brainer. Some ice cream company is probably already making it. I've had lavender fudge (from the Faerie Queene in SF), and it's delicious.
Tomato -- it's a fruit! I'd use a little more sugar than I would for melon or something, and I'd use really ripe tomatoes, but I think it might be nice.
Clove -- I'm not totally sold, because it might be harsh, but I might try it.
Lemon and Mascarpone -- crazy? Maybe, but Italian desserts use mascarpone all the time. I'm thinking I might whip the cheese with powdered sugar and use lemon zest or maybe candied lemon peel. I got the idea from a delicious and lightly sweet lemon stilton we had at my birthday... This one's topping my list of ones I really might try.
Pomegranate - I don't think I would use fresh pomegranates, but maybe the juice or the pomegranate molasses you get at middle eastern stores.
Peanut brittle -- It sounds good, but if the candy got gummy instead of staying crunchy, that would suck.
Cracker jack -- this is another one where texture would be a problem -- the candy coating would keep it crunchy, but only if you didn't break the pieces up. It might require that you make your own, smaller pieces of candied popped corn.
Basil-mint -- I'm not sure basil would be good by itself, thus the mint. I also considered (and am still considering) basil with some sort of fruit, maybe berry or melon...
Ginger -- okay, it's cheating to add this to the list, since I already made it once and it was delicious. But I might make it again.
Orange blossom -- this would probably involve the bottle of orange flower water in the fridge and some orange zest.
Rose or jasmine -- I'd include petals but the flavor would probably come from rosewater and jasmine tea respectively.
Sesame -- would include sesame butter and hunks of that sesame candy.
Pepper -- I'd blend it with something, but I'm not sure what yet.
Strawberry Balsamic -- I have some balsamic glaze, and I'd use it VERY sparingly.
Honey -- I'm not sure how this would work, since honey tends to get granular. I was sort of thinking of buying some of this honey candy I used to get -- it's a hard candy, and I could crunch it up.
I'm considering other herbs, possibly chamomile, verbena... I'm not sure. I like experimenting. Whaddya think?
--CM
*Except that I like fennel and don't like licorice. Which reminds me that I bought a new kind of gum called "Midnight Cool," and it was SHIT. It was BLACK LICORICE flavored, and there was no warning whatsoever on the package that that was the case. I put it in my mouth and thought that something had gone horribly wrong! It was worse, WORSE I SAY, than the "Cherry Chill" flavor that I complained of tasting like Robitussin. Why are they marketing this garbage when they seem to have taken the delicious "Lemon Ice" off the shelves???