Admit it: Your love for ice cream burns with the heat of a thousand suns. At the same time, you're well aware that single-use items like the garlic press, the electric can opener and the ice cream maker are just not worth the space. What to do, what to do?
'Real' ice cream
One quick note: When we talk about making ice cream, we mean — for lack of a better phrase — "real" ice cream, the kind that's made from nothing more than actual cream, a bit of sugar and a handful of quality flavoring ingredients. None of that high fructose corn syrup or carrageenan that you find in most of your store-bought products. E. Jason Wambsgans/Chicago Tribune/TNS
How it works
Assuming, then, that you're only using the aforementioned "good quality ingredients," here's how ice cream traditionally is made. After combining ingredients, the cold, liquid mixture (called the "base") is churned in a machine whose parts are icy cold. The "icy cold" part allows the creamy base to freeze from liquid to solid. The churning mixes air into it, increasing the volume, lightening the mouthfeel and softening the finished product, so you don't end up with an unscoopable — albeit tasty — giant white ice cube.But here's how to make it without a fancy machine: Ricardo DeAratanha/Los Angeles Times/TNS
The Enclosure-Within-a-Larger-Enclosure Method
For the Enclosure-Within-a-Larger-Enclosure Method, you will need two containers: a smaller one to hold the ice cream base, and a larger one with enough room to hold the small container plus lots of ice. Michael Tercha/Chicago Tribune/TNS
Step 1: Fill 'er up
Fill the bottom of the larger container with salted ice, then slip in the smaller container with the base inside it. Pack the larger container full with ice. Then seal with the lid. Michael Tercha/Chicago Tribune/TNS
Step 2: Shake it up
And shake. Shake it good. You'll need to shake for at least five minutes. Michael Tercha/Chicago Tribune/TNS
Step 3: Keep shaking
Check the base. If it hasn't set up yet, you'll need to continue shaking. Or put it in the freezer until it's set. Michael Tercha/Chicago Tribune/TNS
Step 4: Enjoy!
Your finished ice cream will be creamy and delicious. Serve as is or gild that lily with berries or other toppings. Michael Tercha/Chicago Tribune/TNS