Ice-cream is pretty much the perfect summer dessert. It’s cold and creamy, and you can pop it in a cone and walk down the beach. And what would pie be without a scoop on top? Mere pie.
Everyone loves ice-cream (don’t they?), but it’s even better if you make it yourself. Not only can you pick the flavours (basil, anyone?), you can also control the ingredients: organic cream and milk, organic sugar, and preservative free, fresh-from-the-orchard fruit, just can’t be beat for flavour.
Armed with a thrift store vintage Donvier, you can have ice-cream whenever you want. You don’t need salt, ice, or even electricity! Think of it as a mild arm exercise. And you can churn it out for a fraction of the cost compared to store-bought.
Most bases are cooked on the stove and then refrigerated overnight, so a bit of planning ahead is required. Except this recipe, which is whizzed up in the food processor using frozen fruit which makes the mixture immediately cold and ready to churn. The soft-serve is ready in about 20 minutes. The rest can go directly into the freezer to harden.
It seems too easy. Maybe a bit lazy. But it’s summer and although It might be too hot to cook, it’s never too hot to eat ice-cream.
INSTANT ICE CREAM RECIPE
- 2 cups frozen fruit
- 1 cup whole milk
- 1 cup whipping cream
- 3/4 c. sugar
Combine all ingredients in food processor. Puree. Process in your ice-cream maker according to instructions. Makes 1 Qt.