We all have those not-so-sweet childhood memories of being the last one at the dinner table because there’s a pile of *insert vegetable here* still sitting on your plate and you can’t leave (or get dessert) until you finish. Now, you might be able to snag dessert for dinner and even get your parents’ approval. Recently, entrepreneurial restauranteurs have converted ice cream from dessert to meal by creating savory flavors, and it’s even pretty easy to make on your own. Take any vanilla ice cream recipe, such as this no-machine ice cream recipe, reduce the amount of sugar and vanilla and add in ingredients as instructed below to create a unique savory flavor.
1. Avocado Ice Cream
This is adapted from Alton Brown’s recipe. Follow the basic vanilla recipe, but reduce heavy cream to 1 cup, sugar to 1/2 cup and omit egg yolks, vanilla bean and vanilla extract. Pit 3 avocados and add avocado meat and 1 tablespoon lemon juice at Step 2 of the basic vanilla recipe.
2. Basil Ice Cream
This is adapted from Georgia Pellegrini’s recipe. Again, follow the basic recipe, but add 1 ½ cups finely chopped basil leaves and 1 teaspoon lemon zest at Step 1. Also reduce the 7 egg yolks to 5 yolks and omit vanilla.
3. Candied (Boozy) Bacon Ice Cream
This is adapted from David Lebovitz’s recipe. Follow the basic recipe for plain vanilla ice cream, substituting brown sugar for regular sugar and adding in 2 teaspoons dark rum or whiskey (if desired) and ¼ teaspoon ground cinnamon at Step 2. When ice cream cubes are almost frozen, sprinkle 2 teaspoons brown sugar over each of five bacon strips and bake in a 400°F oven for 12-16 minutes, flipping half way through. Let bacon cool completely on wire rack, then chop into pieces about the size of grains of rice. Add bacon bits to food processor in Step 7 and mix it all up.