Homemade ice cream

Part of me wants to call myself an indifferent cook.  I love baking, making desserts and cooking large meals (like for a party), but am really bad at the meals for 2-4 people.  Of my favorite desserts to make, I love to make ice cream.  Late last week, I made a batch of strawberry daiquiri sorbet and swirled it with homemade vanilla ice cream.

I have one of the Cuisinart canister ice cream makers (with the extra canister), so I am able to make batches of ice cream like this fairly readily.  I am relatively careful about making sure there is always enough space for the canisters in the freezer.  That small amount of planning means I can nearly always put together a batch of ice cream.  My favorite cookbooks for ice cream are The Perfect Scoop and the Ben & Jerry's Ice Cream cookbook.  One of the ice cream bases in the B&J cookbook uses sweetened condensed milk.  I usually buy fat-free and store it in the freezer or refrigerator, and then make up the base with whatever milk or cream I have on hand (this base is very flexible, doesn't involve heating and then chilling the base and doesn't involve raw eggs).  This batch was extra soft because I used whipping cream instead of skim milk.  Most of the time my ice creams are much closer to ice milk in texture and flavor, though they are still really tasty.

The best thing about this ice cream?  OK, second best thing. (The third best thing is that we can use our monkey bowls for dessert.)

Aren't these colors just great for a yarn colorway?

Comments

[Norma]

That sounds so amazingly delicious!!!!!