Fresh from the Freezer

  This recipe contains no fruit, but it is my forbidden fruit. When I first tried corn ice cream, it was from Adrienne Borlongan’s wonderful cookbook The World of Ice Cream , which I reviewed here . I tried a slightly modified version of her recipe and loved it. Corn ice cream is sweet and buttery. Corn ice cream feels like a secret that Southeast Asia and South America have been keeping from North America, and for good reason; almost every time I tell someone here about how delicious it is, they do not believe me. I know people like to stick to their classics, but come on. Corn ice cream is fantastic . What, did you think I was going to call it a-maize-ing? Well, I would not do that. That would be too corny. Ahem. Sorry. Honestly, with how major of a crop corn is in the U.S., I am shocked it is not more popular as a dessert flavor. Corn has quickly became one of my favorite ice cream flavors right up there with vanilla and strawberry. Corn is a trigger food that hurts my...

  This ice cream really tastes like the inside of a blueberry cheesecake. An online friend once told me that her favorite ice cream flavor is blueberry. I had doubts about how good it could be. Until this month, I had never bothered making blueberry ice cream. If I wanted to make a berry flavor, I would make something tart and zippy, like strawberry or raspberry. Maybe I’m just picky, but blueberries don’t always have a ton of flavor. The kind of blueberries I like are the kind that has good surface tension and a little bit of tartness. I like the ones that pop when chewed. Don’t give me a mealy, wrinkly, too sweet, one-note blueberry. Anyways, I was fortunate enough to get a punnet of blueberries like that from the grocery store, and I decided that blueberry cheesecake ice cream was in order. I slightly adapted this recipe from Deliciously Rushed . This recipe is not low carb, but it is still lower in sugar and higher in protein than the average storebought pint, not t...

Fresh Cuban oregano is savory, but it also has sweet, floral notes that absolutely sing in dessert. It doesn’t taste like a novelty flavor at all. The best part about coming up with weird, never-been-done-before flavors is the welcomed surprise of inventing something both new and delightful. I think of oregano as “the pizza spice” (okay, I know it’s technically an herb) and used to use it exclusively in its dried form. Until someone in my family started growing Cuban oregano, that is. If you live in a tropical environment, this variety of oregano grows like a weed. I can’t use it quickly enough before it grows back even fuller than before. It is, admittedly, a good problem to have. Cuban oregano is savory, but it also has sweet, floral notes that absolutely sing in dessert. It doesn’t taste like a novelty flavor at all. Someone who tried this Cuban oregano gelato compared it to lavender ice cream, which makes a lot of sense considering I actually adapted this recipe from my laven...

I’m sure you’ll never guess the ingredient… Just kidding. Fresh pineapple makes the best sorbet ever. No cooking, no extra ingredients needed, just fresh pineapple all on its own. When you buy a Ninja Creami, it comes with a pamphlet full of recipe suggestions, and some of them are dubious. One of the suggestions is to pour canned, diced pineapple in syrup directly from the can into a Creami pint container, freeze it, and churn it. I decided to try it. Can you make sorbet with just canned pineapple? You can, but it can also be improved by a very simple ingredient change. Canned pineapple smells like if moldy cheese had a baby with a robot. Seriously, why does it smell like that? I had very little faith that this would taste anything like pineapple. Also, the amount the recipe called for was too much; I could not fit the entire can of pineapple into my pint. I ended up just pouring it in until the max fill line. Besides for canned pineapple’s revolting smell, I encountered...