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Ice Dreams, Crystallizing
By Matt Lee and Ted Lee

Supermarkets devote so much square footage to ice creams and sorbets these days that churning your own at home can seem as pointless as whittling your own fork. But many of the flavors filling store freezers - with their peanut-butter-filled pretzels, cookie-dough pellets and stripes of marshmallow goo added in - spring from a very limited source of culinary creativity, as if they were proposed by an overcaffeinated 8-year-old. Most skew toward buttery, chocolaty flavors that can grow dull day after day.

Inventing an exciting, enticing new flavor of your own is among the best reasons to make ice creams and sorbets at home. (Freshness is another.)

Of course restaurants have led the charge in customizing ice creams, which range from the alluring to the lurid: balsamic vinegar, olive oil, gorgonzola, honeysuckle and rose are just a few flavoring agents we've encountered recently, many of them good.

But somewhere between the black olive ice cream and the cough drop sorbet are simple frozen concoctions that can surpass far more elaborate desserts. And all you have to do is dream them up, because making them is insanely easy. More ... Cooking Articles


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