Bronwyn wrote:

>
> I have a set of recipes here by US chefs using all sorts of savoury
> flavours for ice cream - sweet corn, white pepper, black pepper,
> chocolate chili and finally, Guiness Stout. The chefs were from NY
> restaurants of the time. This is going back a few years.
> The only one I have made with great success is the Chocolate Chili and
> it is really delicious with just a hint of hot chili flakes.

Bet you Shaun has tried ice cream with chili

> The black pepper one has balsamic vinegar in it and the notes say it
> would go well with fresh berries because the Italians often sprinkle
> fresh sweet strawberries with pepper and b. vinegar.
> So, I don't know the answer to your Q. re Americans eating these
> icecreams regularly or whether they just appear as novelty tastes in
> expensive restaurants.

Sounds a bit like avocado pear... some people in South Africa eat it
with sugar, (not for me thanks) others eat it like mexican guacamole
(think I spelled it right).... just personal taste I suppose...

Cathy


--
I don't suffer from insanity - I enjoy every minute of it