As soon as I started putting on sunscreen to leave the house for errands on the weekend, I put my ice cream maker’s freezer bowl in the freezer. So far this spring/summer, I’ve made two delicious batches of ice cream. Both recipes are from David Lebovitz’s book The Perfect Scoop. When I first looked at this book a couple of years ago, I photocopied a couple of recipes but decided that overall, the book wasn’t for me. I think part of the reason was that most (all?) of the recipes in the book are custard-based ice creams, which require more time and attention than the basic ice creams I started out with. Custard-based ice creams are cooked before they’re frozen; for the basic ones you just mix everything together and whisk until all the sugar is dissolved. Now that I have time to play around with more elaborate recipes, I’ve made batches of two of the three recipes I copied from the book, and I think I need to get my hands on it again and re-assess.
The first batch I made was Guinness-Milk Chocolate Ice Cream. This was quite tasty, and I felt that the chocolate and Guinness flavors were very well-balanced. The second was Fresh Ginger Ice Cream, which was very refreshing, but still creamy. I think it would make a great pairing with a pistachio ice cream, but then I think pistachio ice cream (or gelato) goes with almost everything.