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Wednesday, July 18, 2007 

It's hot. It's Ice Cream time.

You don't need to let your Ice Cream go "nekkid"

The San Francisco Chronicle has some suggestions.

Blackberry Ginger:

Mix 2 1/2 cups blackberries with 2 teaspoons grated fresh ginger in a saucepan. Warm over low heat, mashing some of the blackberries and leaving others whole. Add sugar to taste as the fruit begins to release its juices, and boil for a few minutes to thicken.

Cherry Basil:

Mix 1 pound pitted cherries with a handful of basil stems, the juice of 1/2 lemon and 1/4-1/2 cup sugar. Cook over medium-low heat until the cherries soften and release some of their juices. Remove from heat, remove stems, and stir in 1 tablespoon minced basil.

Strawberry-Orange Lavender:

Hull and slice 2 pints of strawberries. Place in a saucepan with 2 teaspoons unsprayed fresh lavender or 1 teaspoon dried culinary lavender, 1/4 cup sugar and the juice and zest of 1 orange. Cook over low heat until strawberry juices are released then boil for a few minutes to thicken slightly.

Raspberry-Lime Tarragon:

Combine 4 cups of raspberries with the juice of 1 lime, 1 teaspoon of lime zest and 1/4 cup sugar. Cook over medium-low heat until mixture cooks down and thickens slightly, and remove from heat. Stir in 1 tablespoon of minced tarragon.

Vanilla Bean Peach:

Pit, peel and cut four peaches into slices or small chunks. Scrape one vanilla bean into the pot, and add the pod as well. Squeeze in juice of half an orange, and simmer over low heat until juices are released and mixture thickens slightly, stirring occasionally. If the peaches are not sweet enough, add sugar to your liking and cook until it dissolves. Remove the pod before serving. If you plan on serving this with vanilla ice cream, leave out the vanilla bean.

and, who's stopping you from using these on waffles, either!

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