“Yessss! Look what I have created! I have made fire! I (gesture, gesture) have made fire!”
If you’re still not sure what I’m talking about, here’s the clip on Youtube.
Now, I haven’t been rubbing sticks together for hours while looking at a volleyball, blistering up my hands in a desperate attempt to eat something other than fresh coconut and raw crab on a deserted island.
No, I have not made fire. Quite the opposite. I have made ice cream! I (gesture, gesture) have made ice cream!
It’s about time, really. My dear friend Nat sent me the ice cream maker attachment for my Kitchenaid mixer as a birthday gift…was it last year, or the year before? Either way, far too much time passed before taking it for a spin.
This week, the timing is right. The weather is hot, I finished a research paper early, and I think I deserve something creamy, cold and delicious. I looked for an easy peasy no-cook recipe and settled on strawberry as the crowning glory to another wonderous season for these fresh, sweet little jewels of Nova Scotia.
It’s a pretty simple process. The ice cream maker attachment needs at least 15 hours in the freezer to be cold enough, so I put it in last night. I also mixed the ingredients and left in the fridge to chill so I could get right down to business as soon as I got home tonight. Set up the machine, turn it on, pour in the ingredients, and wait for the clicking sound that signals readiness for freezing. That’s it!
The result? Well it’s only been in the freezer for two hours – the recipe says two-four. I couldn’t stand to wait until tomorrow night to try it, so I’m gobbling down a bowl right now. Still a bit soft, which could be the recipe, some fumble on my part, or it simply needs the full four hours – I’ll report back after my second taste tomorrow. It’s a much more delightful shade of pink than this poorly lit photo would suggest, though. And top marks for flavour. Hands down the best strawberry ice cream I’ve ever tasted.
Bottom line: I can’t promise Nat there will be any left when she visits next month. But I can always make more.