Home Cooking 12

Why it's great to have an ice cream machine

LindaMc | Aug 15, 200501:01 PM

As in most of the rest of the country, it's been a hideous summer here in Washington DC. Being a transplanted northerner I am wimpier than most, but at this point I think it's even too hot for ice cream!

Yesterday, wanting something cold and refreshing but not at all heavy, I took a pile of ripe but slightly bruised nectarines, cut them up into chunks, pureed the chunks with a stick blender (too lazy to get out the Oster or my small food processer), strained the puree and mixed in some superfine sugar and a sizable splash of muscat dessert wine. The whole process, which followed the outline for plum or nectarine sorbet in the Zuni Cafe cookbook (including adding back a bit of chopped skin from the strainer), took less than ten minutes and no heat.

While making dinner I froze the chilled puree. Afterward we had dishes of lovely coral-pink sorbet. Tangy, refreshing, organic, low-cal and practically no effort. I wish I could figure out my new iPhoto/.mac program enough to post a picture!

Chowhounds still on the fence about ice cream machines (there seem to be postings on this every couple of weeks or so) should take the plunge--I'm a cheapskate and anti-clutter nut and I am thrilled with this purchase.

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