By Neil Waring
Revered Wyoming Chef, outdoor cooking expert, admired woodsmen and honored citizen.
We have a small, inexpensive ice cream maker, not sure where or when we got it, but more than likely I bought it somewhere along the line because it was setting in a store display to catch shoppers like me. But it really works. My wife is convalescing after major surgery and today wanted Ice cream, not from the store, but my good old home-made. And you know what? It tastes great, every time.
-Ingredients (2 Quart tabletop maker)-Ours is a Rival but there are many great little makers today.
1cup milk (1%, 2% or whole, doesn’t matter, who can tell the difference anyway)?
3/4 cups sugar (most reciepes call for a cup or more—but trust me, this is enough and tastes best)
1/8 teaspoon salt
3 cups half and half (I use cream if I have it for ½ of this)
1/2 tablespoon vanilla extract (I use the fake stuff—cheaper)
And that’s it-add flavors through the hole in the top a few minutes after starting, Today’s flavor at our house was strawberry. The frozen berries are great for this.
Hint for us guys who hate doing dishes—I dump the ingredients straight into the maker and let-er-rip, no need to use a bowl or your very fine Waring blender to mix before stating. Saves time too, and the wife will say, “how do you do that so fast?”
You will smile that wry, cowboy smile and say, “I am the world’s greatest Ice Cream maker.”
-Joke to follow-
Old guy walks up to an Ice Cream booth at the local fair, "What kinds of ice cream do you have?”
"Vanilla, chocolate, strawberry," the young girl behind the counter wheezed as she spoke, patted her chest and seemed unable to continue.
"Do you have laryngitis?" the guy asked sympathetically.
"Nope," she whispered, "just vanilla, chocolate and strawberry
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