An ice cream cone can solve any problem— even if it’s only for a few minutes– Anonymous Agreed! No matter the weather we love having an occasional 2 quart tease of our favourite ice cream (s). I say ‘ice cream (s)’ because with my simple vanilla ice cream recipe, you can make a plethora of whatever flavor you so choose to add onto the vanilla ice cream mixture. A few months ago we purchased a Cuisinart Stainless-Steel Ice Cream Maker. I would have to say that it is one of the best kitchen gadget investments we have ever made! For the most part, we stopped purchasing ice cream, frozen yogurt, sorbet and frozen drinks from stores and simply enjoy the rich, organic flavors of the ones I make at home. So, on this note, an ode to any day is a good day for homemade ice cream…and a balanced diet is an ice cream cone in each hand—one avocado and one ube…combined. Yum!
For my Simple Vanilla Ice Cream recipe, Click here.
- For my Pistachio Ice Cream recipe, Click here.
- To make Avocado Ice Cream, add 2 small size avocados, seed removed and slice into cubes into the simple vanilla ice cream mixture. Follow remaining instructions to complete the ice cream process.
- To make Ube Ice Cream, simply add a ube mix (can be purchased at an Asian Market); follow the instructions from the packet. Follow remaining instructions to complete the ice cream process.
- To make Eggnog Ice Cream, add 2 cups of your favorite Egg Nog to the simple vanilla ice cream mixture. Follow remaining instructions to complete the ice cream process.
No Ice Cream Maker, No Problem!
Alternatively, without a machine, pour the ice-cream solution into a container, seal and freeze until softly frozen – start checking it after about 3 hours, and hourly thereafter. Scoop the mixture into the bowl of a food processor and whiz to a thick slush. Spoon into a large bowl, fold in the pistachios, then spoon back into the container and return it to the freezer for another few hours or overnight.