Olive oil ice cream and sorbet is nearly everywhere. And it is tasty. So my mind began to wander. What other oils could we use to make ice cream and sorbet? I began simply with walnut and pumpkin seed. These oils are in our pantry. Yet there is a vast number of artisanal, intensely flavored oils which we are currently not using that could make incredible ice cream. Then there is the thought of whether the ice cream is savory or sweet. Is chorizo oil ice cream out of the question? For that matter, what about truffle oil ice cream? Yes, truffle oil is currently a red-headed stepchild in the food world, but it would be darn near edible. Since we are talking about oils, what about integrating focused vinegar into the frozen world? Verjus sherbet or banyuls vinegar and smoked cashew nut oil ice cream? A few questions to get the mind moving.
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