A few months ago I subscribed to a BBC Podcast called the Food Programme, which I now listen to regularly while driving or when I’m really hungry and no food is available. One episode which I particularly enjoyed, on the joys of homemade Ice Cream, made claims that all-natural ice cream was richer, creamier and more decadent than commercial brands. A new kitchen gadget I had to have and Christmas was so far away. Unable to wait that long, I picked up a hand-crankable Donvier ice cream maker from my local kitchen store, on sale for $50. A bargain, for sure, as I did the math on the money I would save by eating a lifetime supply of frozen desserts that could be concocted at home in 20 minutes or less.
Ice cream makers, whether electric or hand-cranked, should be an indispensable tool in your kitchen, as they can whip together more than just ice cream: there are literally thousands of recipes for sorbet (a water-based frozen dessert containing no milk or cream), sherbet (dairy-based dessert, usually lower in fat, but sweeter than ice cream), frozen yogurt, or gelato (intensely flavoured Italian ice cream of a softer consistency). If it is liquid and somewhat able to freeze, chances are it can be made into an ice cream. Guinness ice cream, anyone?
Yes, I know French Vanilla is plain and boring, to some, and perhaps indicative of my personality type or some deep-seated mistrust of my mother, if you put any stock in Ice Cream Psychoanalysis. Truth is, it’s been my favourite since I was younger and I enjoy sprinkling it with chocolate chips when I’m feeling a little crazy. Don’t try to read too much into it.