Once, at a grilling contest, I decided to try something a bit experimental, and made a savory corn-mint ice cream and served it as a side to grilled pork loin.
It didn't go over well. By the end of the night, there were still plastic quart buckets of the stuff sitting in their own melted goo.
But I still have a fascination with the idea of finding interesting new ways to treat ice cream (whether or not it's dessert). So when someone in L.A. recently mentioned to me that "Hell's Kitchen" vet Gloria Felix's restaurant Reservoir in Silverlake was serving ice-cream sliders for the summer, I asked for the recipe.
Here it is ...
For the sliders:
1 package Hawaiian sweet buns (in the mini size)
Store-bought ice cream (chocolate and strawberry flavors recommended)
1 scoop ice cream for each bun (remember that you'll serve immediately)
For the fries:
1 sheet puff-pastry dough (frozen or fresh)
Take the dough and cut into 2 inch-by-1/4 inch stripsRead More »from Experiments in Ice Cream: Ice Cream Sliders