. . . when it comes to making ice cream, I've been learning how unlimited my imagination really is.
Vanilla may be the most popular flavor, but being popular isn't everything (which I kept telling myself in high school), and I sometimes find it hard to get excited about a bowl of plain vanilla ice cream.
I like vanilla as much as the next guy, but I rarely eat a scoop all by itself. At my table, it invariably gets paired with a warm apple pie, a fruit and berry crisp, or I douse it with chocolate or caramel sauce.
And although I do like the classics, lately I've been using ice cream as a base for some wacky flavors, including an earthy buckwheat ice cream, extra-tangy frozen lemon yogurt enlivened with a few crystals of citric acid, and carrot cake ice cream, which combines everything I love about carrot cake in one colorful scoop.
Carrot cake ice cream sounds good. I agree with Lebovitz' view of vanilla, but I don't view cookies as a necessary companion to ice cream. But, hey, to each his own.
Anyway, the article above contains links to some of these new-fangled ice cream recipes.