Intriguing ice cream flavors sometimes just fall into my lap, or into my ears to be more exact.  I don't always try an ice cream flavor somewhere else before making it myself.  I often hear about different flavors through twitter, watching food and travel shows, or from friends' experiences at restaurants.  Once I hear about a fun flavor, the wheels begin to turn and soon enough I have conjured up ideas to make my own version.

I wish rhubarb was easier to find in New Orleans.  Unfortunately it is not local and therefore quite expensive and only available a few weeks per year.  I have a tendency to splurge on ice cream ingredients though, so a bunch of rhubarb went into my shopping cart this week.  Last year around this time I churned a batch of Rhubarb Lime Sherbet which was tart and refreshing.  This time around I wanted to use the pink vegetable to make a more hearty and comforting scoop.

When I talk to people about ice cream, they often ask how I come up with my wacky flavors.  I think they are often suprised by my answer.  I don't really think that the flavors I make are wacky.  The flavors I make are natural flavors I find in my environment, often inspired by seasonal ingredients at the farmers market.  I may choose to use ingredients that are not typically found in ice cream at your local ice cream shop, but I ask, why not? 

About a year ago I told you all about the kumquat tree that grows on the side of my house.  Last year it was about three feet tall and yielded about 4 cups of fruit, with which I made a lovely Kumquat Sorbet.  Well the tree has doubled in size this year!  My husband picked enough fruit to almost fill a gallon bag, and there is still more on the tree.  So exciting!

A new year has begun, and that means another year of new and exciting scoops is beginning!  I don't have any particular New Years' resolutions this year other than the being happy.  That means indulging in food and ice cream when I feel like it and taking time to participate in activities that make me smile and bring me energy.  Simple and sweet.  Like me.

During upcoming New Years celebrations, why not incorporate a scoop of ice cream or sorbet into your favorite holiday drink traditions.  Making holiday eggnog?  Why not make some Egg Nog Ice Cream to keep it cold? 

Sorbets are the perfect addition to holiday cocktails.  Add some Cranberry Sorbet to your favorite punch.  Top a glass of champagne with a scoop of Pear Champagne Sorbet or Kir Royale Sorbet for delightful champagne cocktail.  Make a frozen Blueberry Mojito.  Serve a scoop of Raspberry Merlot Sorbet or White & Blackberry Sorbet topped with a splash of wine. 

Are you more of a beer drinker?  Ever thought about adding a scoop to beer?  The results are as satisfying as a holiday dessert.  Chocolate Porter Sorbet or Dark Chocolate Stout Ice Cream are a great addition to your favorite dark pint.  Want something with a little more fruit?  Try a scoop of Lambic Sorbet with your favorite lambic beer and stone fruit.

Not enough time to make your own swanky scoop?  Here are a few ice cream shops from which you can order your holiday cocktail scoops:

Jeni's Splendid Ice Creams and Sorbets
High Craft Road Ice Creams (sold by Dean and Deluca)

Have a safe and happy New Year!

For my last recipe before the holidays I thought I would bring you another season-inspired scoop.  I know that peppermint flavor is edible and enjoyable year-round, but peppermint satisfies me the most during winter and the holiday season.  Lately I have been craving peppermint and chocolate, and I found a chocolate bar by Lake Champlain that is the perfect combination dark chocolate and peppermint with a little added crunch. 

Some of my favorite inspirations for ice cream flavors are other desserts.  Cakes, cookies, pies - they all make great ice cream flavors.  While seeking ideas for new flavors, a friend requested that I make a gingerbread ice cream.  As you know I love filling requests so I got to work. 

Ginger is spicy and seductive.  Once familiar to you, the flavor is distinctive and adds a layer of complexity to many dishes.  I've discovered that ginger is a spice included in many holiday recipes, although this flavorful root has many uses ranging from an ingredient in medicine to savory spice to flavoring drinks. 

I had a lot to be thankful for during Thanksgiving.  For one, I was able to travel home.  The trip was unexpected and relatively last minute, as I thought it was be difficult to afford plane tickets for the holiday weekend.  I am thankful for affordable, last minute airfare.  I am thankful for friends.  I had the chance to catch up with friends (and babies) from high school while I was home.  I am thankful for my family.