Peach Ricotta Honey Ice Cream

I was at the White House Farmers Market yesterday, and Zaytinya chef Mike Isabella (from last season's Top Chef) was there preparing peaches and ricotta drizzled with Greek honey (which he told me is the best honey in the world) and chopped mint. It inspired me to make this recipe. It's light and refreshing, especially with the record-breaking heat here in DC. Plus, it's peach season. 

I heart peaches.

Watermelon Mint Sorbet

When I was very little, my parents told me that if you swallowed watermelon seeds then a watermelon would grow inside your stomach. As it turns out, that is not true. It's a good thing because (1) that would be very painful, and (2) watermelon is delicious and without it you could not make this lovely, heat-beating sorbet.

Mint makes everything more refreshing. 

Mint Brownie Ice Cream

Sometimes you just have to give the people what they want. I have made many bizarre ice creams in the past year: green tomato ginger, Roquefort honey, cucumber mint vodka. Most of them are great successes, but friends and family still cringe and ask, "Oh... really?" Let's face it, the classics are the crowd pleasers. So when I announced to my roommate that I would be making a batch of mint with brownie chunks, she replied: "Now that is ice cream."