[Photograph: Anders Schonnemann]

When the heat is this high, turn it down with a cold burn. The Ice Creamists' takes the spice of chili, the bite of ginger, and the zest of lemongrass and blends it up with sweetened cream.

Tips: For instructions on how to make this ice cream without an ice cream maker, see the "Tweaks" section of the Gin & Tonic Sorbetto post.

Tweaks: The suggestion to serve this in a cone isn't random—the spiciness of the ice cream begs for a contrast in texture. If you don't have cones at the ready, crumbled cookie or cone pieces will do well. A simple chocolate cookie works.

As always with our Bake the Book feature, we have five (5) copies of The Ice Creamists to give away.


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