'Iced' cream, you scream, we all scream for 'iced' cream
A friend of mine called the other day and announced: “I'm making homemade ice cream on the deck today. Come on over.” Funny how all my “straightening up the house” plans for that Sunday afternoon disappeared at the words “homemade ice cream.”
That invitation got me thinking: When is the last time I made homemade ice cream? Years ago, for sure. I've been on a sorbet kick for a while now (check out all the terrific sorbets on kitchenscoop.com) and had all but given up on ice cream. Why? Mainly because it seems like too much work.
First you cook it, then you chill it, then you have to freeze it in the ice cream maker, then you have to ripen it. Good grief. Hours of work, right?
Not necessarily.
Why not make a really simple ice cream based on the same principle I use to make my sorbets — mix it and freeze it. Guess what? It worked!
So I am presenting the Easiest “Iced” Cream Ever and hope you enjoy it as much as I have. I call it “iced” cream because I'm not sure, as simple as it is, that this recipe truly classifies as ice cream. However, the flavor and texture are perfect, and it is simply “iced” cream. Watch out, sorbets, iced cream is here!
Ÿ Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or tellus@kitchenscoop.com. More at kitchenscoop.com.