Last night, with some unexpected company for supper, I was caught holding the bag for anything remotely dessert-ish. We'd finished our delicious artichokes and shrimp salad but I was stumped for a finale when I excused myself from the table to rummage around the kitchen. Whatever it was going to be, I knew I'd be whispering "FHB" in my husband's ear.
There are always cookies in the freezer because I put them there hoping to forget about them. Ha! I know exactly where to look (behind the wheatberries and whole wheat flour -- I know my husband will never find them there!) I'd been thinking about making some quick ice cream - the machine's innards are always in the freezer - but realized it would take too long.
There were fresh pineapple spears in the fridge. In the freezer, I found a bag of frozen raspberries ...... I dumped them into the FP, added sugar to taste and began pulsing. Adding about 1/2 C of milk , OMG! I had almost instant ice cream! It was delicious.
Maybe everyone else in the civilized world already knew this secret but I was blown away by it. Simple, fast and delicious - who could ask for more from a 9th inning, 2 outs Save!
Today, I made a run to the store and stashed bags of frozen strawberries, raspberries, peaches and blueberries in case of future emergencies. I noticed the weights vary from 12 to 16 oz and cannot imagine this makes one whit of difference to the final product. Add enough sugar to sweeten the fruit and enough milk to make an ice cream-like mass. Whether it's 1/2 C of milk or not wouldn't be important. What's important is knowing I'm only about 3 minutes away from ALWAYS having a dessert at the ready. I just had to share this.
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