Morimoto's asparagus ice cream with chocolate asparagus. Photo: Yusheng, Flickr
Plain chocolate or vanilla ice cream enthusiasts may retort that the ice cream craze has gone too far, when gazing upon Morimoto's arguably unappealing concoction of asparagus ice cream paired with chocolate-dipped asparagus spears, pictured above, but foodies across the world are embracing the trend, scrambling to rack their brains for zany but delicious concoctions, including unlikely ingredients, herbs and alcohols.
As for me, my Cuisinart ice cream maker changed my life -- especially in the recent New York heatwave, where I've been lacking the energy to cook. But I'm eager to toss together a base and let the ice cream maker work its magic. I've combined candied bacon with a creamy whiskey-and-cinnamon base, dropped fresh herbs like basil and mint into various sorbets, crumbled Oreos for divinely rich cookies and cream ice cream, and whipped up batches of margarita sorbet to slurp in the sun.
Once you're comfortable making your own ice cream bases, it's easy to create your own chilled concoctions using your favorite produce, herbs and spices, but if you're looking for inspiration to get started, you can't do any better than frozen dessert guru and author of The Perfect Scoop, David Lebovitz, who will wow you with flavors ranging from salted butter-caramel to Roquefort honey.
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Not sure if us Brits will ever get to see this - to be honest keeping track of ice-cream flavours is not high on my list of priorities - but reader Laura dropped us a note raving about this.











