For years, ice cream shops have been pushing the flavor envelope. Consider Secret Breakfast, a boozy bourbon ice cream with cornflake crunch (San Francisco’s Humphry Slocombe), rosemary–olive oil (Atlanta’s Morelli’s Gourmet Ice Cream), and sticky black rice (New York’s Van Leeuwen Artisan Ice Cream). Likewise, the home cooks on Chowhound have not been content to stick to vanilla or chocolate when they drag their ice cream makers out of the cupboard. Check out these seven cool twists on homemade ice cream.
6. Try Jesus Juice, a red wine and cola sorbet inspired by San Francisco’s Humphry Slocombe: 1 cup sugar | 1 cup water | 1 cinnamon stick | 2 cups cola | 1 cup good-quality dry red wine | 2 tablespoons red wine vinegar | 1 teaspoon salt. Method: In a large, heavy, nonreactive saucepan, combine the sugar and water over medium heat; stir to dissolve the sugar. Add the cinnamon stick and bring to a boil. Stir in the cola, wine, vinegar, and salt and remove from the heat. Cool, chill for 1 hour or overnight. Remove cinnamon stick before freezing according to your machine's instructions. –DougWeller
7. Love hummus? Try this recipe for tahini and honey ice cream, inspired by Middle Eastern halvah: 2 cups heavy cream | 1 cup whole milk | 1/2 cup tahini | 1/2 cup honey | 2 eggs | 1 tablespoon vanilla extract | 1 tablespoon arrowroot powder (optional—it adds extra creaminess) | 1/4 teaspoon salt. Method: Combine all ingredients in the blender and blend on high until everything is completely mixed. Freeze according to your machine’s instructions. Enjoy it at once, or let it firm up in the freezer for 2 to 3 hours. –chinaplate
Leena Trivedi-Grenier is a Bay Area food writer and cooking teacher with an undying love for pot stickers. She earned her master's in gastronomy from Le Cordon Bleu. Besides CHOW, her writing appears on her blog Leena Eats and in various food-based encyclopedias.