Kimberly listed:

>> As warm weather approaches, I'll be dusting off my ice-cream maker (I
>> can't eat ice-cream in cold weather!). Last year I succesfully made
>> Strawberry Ice Cream, Chocolate-Peanut Butter Ice Cream, and Pineapple-
>> Cocunut Ice Cream. My question is, what other fruits are good for
>> making ice-cream? Peaches, I would think, and maybe blueberry or
>> raspberry? Any others that I may be overlooking? Any ideas
>> appreciated.
>>
>
> My favorites:
> Blackberry
> Raspberry & black raspberry
> Marionberry
> Strawberry
> Black cherry
> Morello cherry
> Passionfruit
> Peach
> Pineapple
> Lime


Melons: Ambrosia melon makes a *wonderful* ice cream. I'll be making
honeydew ice cream this weekend. Watermelon purée mixed with a tiny bit of
lime juice is a good base for a granita (though you won't need the ice-cream
maker for that).

Grapes or wine: Sorbet made from Gewurztraminer grape juice is awesome. I
made a port/rosemary sorbet earlier this year as an intermezzo in a special
dinner.

Blueberry gelato can be sublime.

Rainier cherries (the big gold-and-red ones) or Bing cherries go well in a
very eggy frozen custard; it's kind of like a frozen clafouti. Same thing
with almost all plums, peaches, and nectarines.

Further afield, are you adventurous enough to try avocado ice cream?
Sweet-corn ice cream? Carrot ice cream? They can all be made, though it's a
matter of personal taste as to whether you'll *like* them or not.


Bob