A few years ago, I happened upon a sale and bought a really good ice cream maker, which has led to more than a bit of creamy, frozen goodness around my place. It really doesn't take much effort to whip up a batch of ice cream base and with my machine, which doesn't require pre-freezing a bowl, I can have ice cream almost on a whim.
Amazon was smart enough to put a number of their ice cream machines on sale, just in time for the heat wave! That's marketing for you. So if you don't have a contraption of creamy goodness, head over to the 25% (or more) off ice cream machines sale .
There is a downside to making ice cream, however: making the custard base. Merely the thought of standing over a hot stove attentively stirring a pot of cream and eggs lest it scorch is enough to make me melt on a day when the mercury hits 90, as it's predicted to. (Yes, here in my ten feet of rain a year fog valley.) This means the odds of my making ice cream the traditional way rapidly decreases as my desire for ice cream increases. Something is seriously wrong with this picture.
At least it was...