Going Beyond Vanilla: À la Mode Alternatives
Vanilla ice cream with pie is a classic combination, but why not try something different?
My three favorite words in the language of desserts are à la mode. In fact, I love ice cream so much that I frequently wish I could invert the formula, as in, "I'll have three giant scoops with a sliver of pie on top." But when it comes to the dizzying array of cakes, crumbles, and crostatas made from all sorts of ingredients—chocolate, coffee, fruit, nuts—why do we so often limit ourselves to crowning our sweets with dollops of plain old vanilla?
Don't get me wrong—I have nothing against vanilla ice cream. I just don't understand why it is the end all be all flavor for spooning over baked goods. There are so many other enticing, rich, and exciting options out there. Sure, vanilla is a classic pairing that won't interfere with, say, the lavender essence in your pound cake, or the toasted walnut crunch mounded inside your roasted apple, but it might not be your dessert's best compliment either.
I've spent the past week developing and compiling a small collection of recipes for à la mode alternatives—ice cream flavors that, while delicious enough to stand on their own, are even better when paired with tortes, brownies, and the like, because they enhance the dessert's primary flavors. Check out my recommendations after the jump.
Lemon Sherbet
David Lebovitz's recipe for lemon sherbet is an obvious choice for anything made with strawberries, raspberries, or seed cakes such as poppy or sesame.
Maple Ice Cream
Maple ice cream is perfect for anything baked with blueberries or apples. I can't wait for fall when I'll pair this flavor with pumpkin and pecan pies. You could also try it over brownies—the maple flavor is bold enough to stand up to chocolate's intensity.
Cinnamon Ice Cream
Cinnamon ice cream is a terrific compliment for anything made with stone fruits, such as peach cobbler or cherry pie. I think it would also work well with dark, juicy berries like blackberries or boysenberries.
Coconut Sorbet
Michael Lomonaco's coconut sorbet would provide a light, tropical note to rich chocolate cakes and ganache-filled tarts.
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12 Comments:
and bacon ice cream!
kthread at 11:50AM on 07/10/08
Blueberry pie with Lemon Sherbet is awesome!
Coffee or mocha Ice cream is great with chocolate anything.
Rum-Raisin, Tutti-Fruitti, or Frozen Pudding (depending on where you live) is really good sandwiched between two huge soft Molasses Cookies.
Leaving the cream cheese frosting off your carrot cake, and serve a piece with Pineapple Sherbet instead. Yummy.
There really are SO MANY things you can do with flavored ice cream!
Brownie at 11:52AM on 07/10/08
i love gelato...particularly the salty caramel variety at Cup of Joe's...one scoop with 2 shots of espresso poured over top....out of this world!
gastronomeg at 12:41PM on 07/10/08
I'd like to put in a word for even going the OTHER way. If vanilla is just too exciting for you, Sweet Cream ice cream like you can get in Vermont would certainly be delicious with pie. It sounds somewhat silly at first but eating well-made ice cream with just the rich, pure, dairy fat taste shining through can be quite heady stuff.
TastyNewEngland at 12:48PM on 07/10/08
Hazelnut from Ciao Bella.
simon at 12:57PM on 07/10/08
Anyhting with Dulce de Leche ice cream tastes heavenly!!! Chocolate is not a bad alternative either...
MadelynRodriguez at 1:04PM on 07/10/08
totally with you on the dulce de leche Madelyn! mmm dulce de leche and apple pie! dulce de leche and lemon bars!!
sarag22 at 2:43PM on 07/10/08
Certainly not high brow, but Ben & Jerry's Oatmeal Cookie Chunk ice cream is wonderful on top of a warm brownie!
LizNYC at 3:18PM on 07/10/08
"plain old vanilla?" Far from it. If it's really good quality, in my opinion, nothing tops vanilla ice cream for ala mode anything. My favorite brand is LaSalle
SavtaShayna at 4:49PM on 07/10/08
Try honey ice cream....it goes well with anything with berries. 2 cups cream, 1 cup milk, 2 large eggs, 3/4 cup honey honey (your choice what kind). Whip honey and eggs until well combined, scald cream and milk, temper honey-egg mixture and slowly add milk mixuture. Chill, freeze and enjoy!
jdbartos at 8:51PM on 07/10/08
Cinnamon on chocolate brownies!
Chocolate on anything stawberry!
Butterscotch ripple with baked apples!
Ginger with rhubarb crumble!
Banana sandwiched between peanut butter cookies!
PeanutButter at 11:20PM on 07/10/08
I like pairing my Rose Ice Cream with chocolate cake, fresh berries, honey cake, and lime shortbread. It's subtle, so you don't feel like you have a mouthful of soap, and it brings out the floral notes in fruit, honey, and chocolate.
butterface at 11:20AM on 07/15/08