Deep in the depths of our (small amount) of kitchen storage, lies a wondrous contraption that doesn't see the light of day nearly enough. It's not a bread maker, slow cooker or blender...it's our ice cream making machine.
I can hear your cries of shock and incredulity - how is this thing not seeing constant action, churning out an endless stream of delicious ice creamy goodness? I know, I know, it's practically a crime against humanity, especially given our love of the cold stuff.
Having made a mediocre batch of chocolate ice cream pretty soon after buying the machine last year, Mr. O and I decided that 2013 would be the year of the ice cream machine. So far, we've managed to make one more batch - we're dreaming big, as you can see!
But what a batch it was! Inspired by Mr. O's love of oatmeal raisin cookies and the best ice cream I ever tasted (at Creole Creamery in New Orleans, just in case you wondering...), we chose a recipe for Oatmeal Raisin ice cream, which I found on Brown Eyed Baker's blog and which she adapted from David Lebovitz's book 'The Perfect Scoop'.
Tempted to make your own ice cream? Our machine is an attachment to our Kitchenaid, so it's easy to use but requires pre-freezing before you can make anything. Means being spontaneous is a bit tricky (maybe this is why I'm not running my own ice cream empire already...?), but it not the size of a house, so there's that. And it makes a nice fluffy ice cream which, if you eat it straight from the machine (rather than freezing it in a tub) is perfectly melty, just the way I like it. The Oatmeal Raisin recipe is recommended - next time I might try adding some cookie chunks though too.
Also, a warning - ice cream making is a messy business:
Shocking.
No comments:
Post a Comment