Bangkok Peanut Ice Cream and Other Delights

Well.  I have bought another cookbook.  Dear reader, I peruse many cookbooks for my job or reading pleasure via the library, but I rarely buy a cookbook. 

I bought Jeni's Splendid Ice Cream (for $6 on ebay).

I am deeply impressed with Jeni's flavor knowledge, how she describes flavors and puts them together.  To wit:

1. Sweet Corn and Black Raspberry:  "a sublime summer match - initial hits of milky sweet corn give way to the floral nose of sweet black raspberry."

2.Toasted Brioche Ice Cream with Butter and Jam: "butter ice cream with crumbs of toast and a ribbon of fragrant, sweet-tart jam."

3. Celery Ice Cream with Candied Ginger and Rum-Plumped Golden Raisins: "Celery imparts the aroma of rye; potent candied ginger and rum-soaked raisins, judiciously strewn throughout, add an exotic punch."

(blogging break to go down to the dark kitchen and dig a spoon into Bangkok Peanut - holy cow, it's good; not looking good for my figure and my wardrobe)

So far, I have made vanilla, Black Coffee, and Bangkok Peanut.  The last is a combination of coconut (both milk and toasted flakes), peanut butter, honey, and cayenne.  We had it next to a humble apple cake tonight, which didn't know what hit it.

I think these little boutique-y ice creams will be our dessert of choice this summer as we explore all the flavors.  Possibly up next is Scarlet & Earl Grey Ice Cream: "bergamot-scented black tea and sugar-plumped cherries: sweet and civilized."