In addition to condemning inferior radishes to death, I also spent Mother’s Day doing a whole lot of nothing. My husband offered to take the kids to the zoo so I could have a little time to myself. Woo hoo!
I started to feel guilty about the idea. Like maybe I should go with them. You know, spend Mother’s Day actually in the company of my own family. But, then, I remembered that it’s Mother’s Day every other day of the year, too. So, I stayed home and made ice cream for myself, instead.
I really wanted to make a recipe from the pages of my Mother’s Day present, but Amazon’s FREE Super Saver Shipping screwed us over once again. It still hasn't arrived. And although I probably could have gotten a sneak preview here or here or even here, I couldn’t bring myself to do it. I kept slamming my laptop shut lest they spoil the surprise (don’t worry, I’ll be back as soon as my package arrives).
But something perfect leapt to mind. I had forgotten about it until I saw the gingersnap and lemon sherbet sandwiches on Anita’s delightful Dessert First blog. But that looked hard. Mine was simple. A restorative grapefruit and ginger sherbet. It really hit the spot with its citrusy zing and buttermilky tang. I sat outside with my sherbet, still soupy because I couldn't wait, leafing through a magazine. All alone. With the birds and the no screaming. It was very nice.
I bet it was!
Posted by: ilva | May 15, 2007 at 04:19 AM
I golfed and it was wonderful! I've never made home made ice cream. Probably because I don't have a machine. I'm glad you had a pleasant Mother's Day.
Posted by: Sally | May 15, 2007 at 07:48 AM
that sounds wonderful. I am curious, is it possible to make ice-cream/sherbert without an ice cream maker?
Posted by: sunny12 | May 15, 2007 at 09:27 AM
Not sure, but I think the continuous mixing (either by machine or by hand) during the initial freezing is what gives the ice cream its final consistency. Without mixing, I think the ingredients would separate out and you'd end up with a lot of ice cubes and frozen fruity chunks with a layer of frosty cream on top.
Posted by: Husband | May 15, 2007 at 12:02 PM
Husband's got a point: the consistency won't be quite as creamy, but you can still do it.
Follow the recipe up until the part where it brings up the machine. Pour the mixture into a large bowl (the larger the better so there's more surface area exposed to the cold air). Cover and put it in the freezer. After half an hour, take it out and mix thoroughly. This will redistribute the ice crystals. Put it back in the freezer and repeat 3 or 4 more times in half hour increments. Then, you can freeze it undisturbed.
My son also did a project at his preschool where they put the ice cream mixture in a Ziploc sandwich bag, sealed tight. You put that bag into a gallon-sized Ziploc bag filled with ice and salt, and seal that up tight. Then you shake it up for what seems like forever, until frozen. It was more like slush than ice cream, but the kids still thought it was cool.
Posted by: Tammy | May 15, 2007 at 02:21 PM
thanks for the tips. I remember reading somewhere that using a blender might work as well. Or maybe I will invest in an ice-cream maker, I eat enough of the stuff!
Posted by: sunny12 | May 15, 2007 at 02:28 PM
Actually, a blender is a great idea! Just stick the covered container in the freezer, and then take it out and give it a whirl every half hour or so. Brilliant.
Dad, something else to try with your blender!
Posted by: Tammy | May 15, 2007 at 02:36 PM
I can remember those days when a blissfully quiet day was the greatest Mother's Day gift ever. I bet they had just as much fun at the zoo!
We haven't made icecream in years...time to dust off the crank machine.
Posted by: sandi @ the whistlestop cafe | May 16, 2007 at 10:03 AM
Crank? Wha?
Posted by: Tammy | May 16, 2007 at 10:57 PM