Bart came home a few nights ago and said, “That ice cream maker is starting to become a permanent fixture on the counter top.”
And he is not wrong.
In the last two weeks, I have made no less than seven different batches (Roasted Banana Ice Cream, Cheesecake Ice Cream, Chocolate Raspberry Ice Cream, Chocolate Peanut Butter Ice Cream, Chocolate Tangerine Sorbet, Cherry Coconut Frozen Yogurt, and Lemon Ice Cream, if you were wondering) (Also, you may have noticed that I’m married to someone who is convinced that every flavor is good as long as it’s chocolate).
All have been raging successes except for the banana ice cream because, tragically, I discovered too late that my freezer wasn’t as cold as it needed to be to freeze the canister. A spin of the freezer dial and another day of chilling and we were back in business. It’s been smooth sailing from there.
See, I made the novice error of checking out the much-lauded The Perfect Scoop book from the library. And it has well over one hundred recipes in it, with so far not a dud among them. Which means I want to try them ALL (Bart is raising an eyebrow at the avocado ice cream (probably wondering if chocolate chunks might improve it)).
Luckily for us, we are surrounded by good friends who are willing to sacrifice their own time to help us eat our way through this cookbook. What would we do without them?
It is also a very fortunate thing that one of my other goals for this year is to run three times a week. Might need to up that to three times a day.