Award-winning writer and cookbook author Nicole Parton dishes up food and fun in this lively blog! Husband Ron taste-tests, photographs what’s cookin’, and at times shares and enjoys his own creations.
Thursday, August 23, 2012
How to Make Frozen Treats Without an Ice Cream Maker
You don’t have to have an ice cream maker to produce acceptable sherbet, ice cream, or gelato - but you’ll have better results and an easier time of it if you do. You’ll need to work fast, ensuring all utensils are deep-chilled in the freezer and ingredients are fridge-chilled before you start.
Pour cold, well-combined ice cream ingredients into two deep-chilled, standard metal loaf pans. Cover and freeze about 45 min., until slushy. Pour partially frozen mixture into deep-chilled metal bowl, returning unwashed loaf pans to freezer and beating chilled mixture in bowl with deep-chilled metal beater blades. Return mixture to deep-chilled loaf pans, covering and refreezing until mixture becomes slushy once more. Return to deep-chilled bowl, beating again with deep-chilled metal beater blades. Transfer, label and freeze in covered storage container, freezing at least four hours, but preferably overnight. To use, soften slightly in refrigerator about 30 min. Here’s a method for making ice cream in a plastic bag!
As for this ...
The young lady above is not me. In fact, she's no relation. Her method of making Frozen Treats Without an Ice Cream Maker is rather ... um ... unorthodox.