spork
Head Chef
I've never made my own ice cream from scratch.
My visiting aunt wanted to make a batch of lavender ice cream. She shrugged and said, "no need," when I explained that I didn't have any of the utensils or appliances. I was away when she made it, but it seems that it's just a custard mixture that gets tossed in the freezer for a while, pulled out for a stir, put back in the freezer for a while, and repeated, until it becomes... a smooth ice cream. Sure sounds easy.
On a related note...
My sub-zero refrigerator's freezer is under repair. The tech is due to return in two or three days, after a thorough defrost. I have a gallon of Dreyer's Strawberry ice cream, no doubt completely melted by now, in the refrigerator. When the freezer is back in functioning order, can I resuscitate the melted cream mixture back into its original ice cream form? How? Per my aunt's method above?
Other basic instructions and tips for making ice cream is appreciated. (I should have learned how when I was eight years old.)
My visiting aunt wanted to make a batch of lavender ice cream. She shrugged and said, "no need," when I explained that I didn't have any of the utensils or appliances. I was away when she made it, but it seems that it's just a custard mixture that gets tossed in the freezer for a while, pulled out for a stir, put back in the freezer for a while, and repeated, until it becomes... a smooth ice cream. Sure sounds easy.
On a related note...
My sub-zero refrigerator's freezer is under repair. The tech is due to return in two or three days, after a thorough defrost. I have a gallon of Dreyer's Strawberry ice cream, no doubt completely melted by now, in the refrigerator. When the freezer is back in functioning order, can I resuscitate the melted cream mixture back into its original ice cream form? How? Per my aunt's method above?
Other basic instructions and tips for making ice cream is appreciated. (I should have learned how when I was eight years old.)
