I’m back on the ice-cream making wagon again. It’s hot, I only want to eat frozen things (and raw vegetables sliced with my new knife), so this makes perfect sense. My only problem is deciding which ice creams and sorbets to make.
I took a short break from my creamy, cold obsession after the monster pictured above took up residence in my stomach. Kimball Farm is just down the road from Ian’s family home and we walked over for dessert one night during our brief visit to Carlisle, Massachusetts. Foolishly, I ordered a small coffee and cookies, which is about three scoops. Ian got the kiddie size chocolate peanut butter and it looked exactly as big as mine. But we were strong, and in the epic battle of man vs. ice cream, we emerged victorious. Yes, I ate all of that, and I didn’t share any with the cute farm animals, even though they were all named after ice cream flavors (by us, at least). The ice cream was great, of course, but the memory of the giant cup’s slow journey into my bloodstream was enough to make me cringe every time I heard the Mr. Softee chimes for two weeks.
I think I’m over it now. This weekend Ian & I were in the mood for a fresh, tart sorbet. He had the great idea to make a blackberry-lemon sorbet, so we churned up a batch. The flavors are great together, but since citrus zest is so powerful, the lemon overwhelmed the berry. I’m going to re-work this recipe and put it up later.
But in the meantime, all I can think about is what frozen treat I want to make next. Rose and mastic, Sour cherry, Chocolate with a peanut butter swirl, Smoky Spanish Almond, Rosemary and lime sorbet, fresh blueberry sorbet, espresso granita… I’m sure there’s a 12-step program for this.
What are some of your favorite flavors?