Making Homemade Ice Cream Part 1

Whenever I don’t feel like making a fanciful dessert such as puddings, tarts and so on for after meal treats, it usually means a hasty, albeit switched-up Ice Cream moment for me and everyone else at the family dining table.

When I say switched-up, I am literally referring to Anna Olson’s Sugar TV series where she bakes something, for example cookies and later on devise ways to upgrade the plain cookies to a nice looking and great tasting dessert fit for guests.  She calls it a ’switch-up’ concoction.  Hope you get the idea, ya?

Lately, I have been having more and more of the switched-up Ice Cream moment and felt that I have done so much switching up for the plain Vanilla Ice Cream, (frankly speaking, bored!).  I need to revamp the idea of Ice Cream as dessert.

The brilliant idea should not include having multiple flavored ice creams in my freezer either.  I’m thinking more of making Ice Creams with the flavors which are in season.  I read somewhere about how Ben and Jerry’s started.  Seems that if strawberries are in season, then they will have strawberry ice cream available all day, running a special sale, until it runs out.  So, if I were to take the idea, and I am lucky to have a few mango trees that fruit abundantly at the backyard,(we practically had to give some away to neighbours, friends and family when in season), I would need to have a good icecream maker and hopefully churn some good desserts regularly.

The first thing you need to know in order to make your own 100% healthy and natural  homemade ice cream is this: Use fresh ingredients whenever possible. The second important thing to know is how to use the IceCream maker to produce top desserts everytime.

Tips on using the IceCream Maker will be discussed in the next post.