John, (Re)making your own ice cream is iffy if you don't have an ice cream maker. However, make or have made a thick milkshake! -- with the special ingredients. Fast food places probably won't cooperate. We have a diner nearby with a counter that has old-fashioned milkshake blender - the whirly disk kind. Start with a thick vanilla shake -- but ask them to put in your "special ingredient" before blending. Be sure the ingredient has previously been chopped/powdered finely. I don't know where you are on the moderate-to-adventuresome scale, but here is a suggestion that both I and my son Doug love, but as I am now on a low-carb diet, milkshakes are a no-no. Get some Applewood-smoked, Red Savina powder (see Jim C.)(use caution). Place one heaping teaspoon in the shake before blending. It is absolutely delicious, and as =Mark comments in a later post, you really can't stop drinking it -- I mean you really don't want to stop! (It's like taking the poison with the antidote.) (Be sure to tell the place to rinse thiner shaker a couple of times.) AndyB John H. Sphar wrote: > Tonight, I purchased a pint of Hagen Dazs Mango > sorbet. I will puree some peach habs tomorrow. I > want to incorporate them into the ice cream somehow. > Never tried it. I don't want to melt the sorbet and > refreeze it, so if anyone knows how to blend chiles > into sorbet or ice cream let me know. Maybe the best > way is to make some ice cream from scratch. > > Again, thanks Alex for the post. > > Adios, > John S. > San Jose, CA