I scream, you scream
Friday, May 8, 2009 | 12:24 PM ET
By Elizabeth Bridge, CBC Digital Archives
An ice cream maker is one of those kitchen devices I'd never have bought for myself: bulky, a chore to clean and good for only one thing. Plus, you can buy some pretty fine ice cream at the supermarket, so why bother making it at home?
Black licorice ice cream: you'll either love it or hate it.
(Larry Crowe/Associated Press)
Yet when my dad asked my sister and me if either of us wanted his, barely used, we both jumped at it and had to flip a coin. I won, and that summer I made a coffee ice cream (my favourite flavour) that my husband still talks about. But when you make it from scratch there's no ignoring why the stuff tastes so good: cream, whole milk and egg yolks. So, mindful of the calories, I often turned to fruit sorbets instead, using whatever was cheap at my local market.
But eventually the machine, an electric model with a grating motor, was pushed back to a dusty corner under the sink. It came out only once last year, to make a strawberry frozen yogurt that turned out quite well (thanks to CJ at the Food for Thought blog). With the days growing longer, my thoughts are turning to the simple pleasures of summer days that will soon be upon us. I'm planning to pull out the machine once again, and though I've got some good recipe sources, I'm always on the lookout for new flavours.
Do you have a favourite recipe for homemade ice cream, frozen yogurt or sorbet?
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food,
don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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Comments
David Kidd
We were given a Salton ice cream maker as a wedding present - we still use it. It's electric, but just sits in the freezer and a small fan circulates air around it - no ice, salt, or pre-freezing components. Very convenient.
The basic recipe is 1/2 pint of whipping cream, 1/2 pint of table cream, one egg, 1/4 to 1/3 cup of sugar, and a couple of tablespoons of vanilla extract. Yum!
Make chocolate ice cream richer by adding a couple of teaspoons of instant coffee. And, for Thanksgiving, pumpkin pie with cinnamon ice cream.
The only notable failure - at least in appearance - was creme-de-menthe / chocolate chip ice cream. There was sufficient alcohol to keep the mixture from freezing solid, so the chocolate chips were able to dissolve. The resulting milkshake tasted great, but was of an olive drab that'd do the Army proud!
Posted May 9, 2009 08:15 PM
Deborah
Canada
I worked at a restaurant near Bologna where we made Crema di Gelato and topped with house made preserved figs in syrup. You could taste the wonderful cream and the egg yolks a bright yellowy orange, making the gelato an amazing colour! I would sneak into the kitchen at night for a taste: the most wonderful stolen food moments of my life! Now I like to use that recipe for one of my fave summer treats with organic eggs, cream and in-season strawberries and other fruit in season Tip: freeze all the atrawberries you can and you can have this summerlicious treat for months to come!
Posted May 10, 2009 01:07 PM
jodie
Toronto
Homemade ice-cream is terrific. I like making ginger ice cream with candied ginger pieces in it. Since I like things spicy, I can make it as ginger-y as I want.
Posted May 11, 2009 11:39 AM