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Why settle for plain vanilla?

By JANET K. KEELER
Published February 16, 2005

[Times photos: Patty Yablonski]

Just because vanilla is the bestselling ice cream in the land doesn't mean we have to eat it as is. We like to think of vanilla as a blank canvas to be embellished with fruity, salty, chunky and saucy toppings.

Vanilla ice cream in the freezer means you have dessert on the table. Surely there is something in the refrigerator or pantry that'll turn simple sweetness into something company-worthy.

Start with good ice cream, or ice cream you like. The St. Petersburg Times tasting panel enjoyed Mayfield Homemade a lot. Albertsons' Essensia, Publix Premium and Good Day also tested well.

Ice cream manufacturers have gone to great lengths to make sure that there's an ice cream for everyone, no matter their dietary predilections. Low-sugar or low-fat, take your pick. Lactose intolerant? Try ice cream made from rice or soy. They make vegetarians happy, too.

Here are ideas to boost vanilla from plain and simple to sophisticated and flashy. The best thing? You don't have to be a slave to recipes.

- JANET K. KEELER, Times food editor

CANDY LAND. Your favorite candy tastes even better when incorporated into luscious ice cream. Butterfinger, Heath bar, M&Ms, Gummi bears, and, our favorite, Reese's peanut butter cups, can't help but turn ice cream into a party. Speaking of parties, offer a selection of candy bits to your guests and appeal to their inner child.

GO NUTS. Peanuts, almonds, pecans, macadamia nuts, cashews and walnuts add a crunchy yin to ice cream's smooth yang.

ICE CREAM KICK. In the 1960s, the height of sophistication was creme de menthe splashed over ice cream. For many kids of the era, that was their first taste of the forbidden. Today, a smorgasbord of cordials and liqueurs can provide the same kick. Try amaretto, Grand Marnier, Curacao, Frangelica, Irish Mist, kahlua or Tia Maria.

GOOD & FRUITY. No matter the season, there is a luscious fresh fruit to pair with ice cream. (Even frozen fruit will do.) Take your pick of strawberries, blueberries, raspberries, peaches, bananas, figs or mangoes. If the fruit is not as sweet as you like, soak it in a bit of orange juice (or orange liqueur). A tablespoon or so of sugar (or artificial sweetener) draws out juices. To make a fruit sauce from frozen fruit, heat a thawed 16-ounce bag of any fruit with juice with 2 teaspoons of cornstarch in a saucepan. Cook for several minutes, or until mixture thickens. Use warm or cold.

LEFTOVER CRUNCH. Put nearly empty bags of shredded coconut, candy, chips (butterscotch or chocolate), nuts, granola and marshmallows to use by mixing into ice cream. Layer elements like a parfait or soften the ice cream and blend it together.

SWEET & SAUCY. Chocolate, butterscotch, fruit or caramel sauces are standard accompaniments to ice cream. Buy them prepared or make your own. We know we promised no recipes but this one from www.about.com for Peanut Butter Fudge Sauce is made in the microwave so that doesn't count, does it? In a two-quart microwaveable bowl, combine 1 cup corn syrup light or dark, 1 cup creamy peanut butter and 1/2 cup heavy cream. Zap on high for 11/2 minutes, until very hot. Add 1 cup chocolate chips and stir until melted. Serve right away or store in the fridge and warm to use.

SAVORING SAVORY. The herb garden is a good place to find dessert inspiration. Mince fresh rosemary, mint or basil and add it to ice cream for depth and interest. Do not use dried herbs, which can be harsh. Less assertive fresh herbs bring gentle flavor.

COOKIE CRUMBLE. Don't throw away broken cookies; sprinkle them on top of ice cream. Oreos, Nutter Butters, vanilla wafers, chocolate chip, pecan sandies and even Girl Scout cookies add crunch and flavor. Confession: Sometimes, we don't wait for the cookies to break; we do it ourselves.

[Last modified February 15, 2005, 15:00:03]