At a dinner party I attended recently, when one of the hosts—an artist friend, who can be a little loopy—announced, as we cleared our plates of lamb tagine, that she was going to whip up some ice cream for dessert, I was skeptical. Making ice cream typically involves not only a machine but more than a day of preparation: you have to pre-chill the machine’s cannister overnight in the freezer, prepare your base—often a custard that you’ve cooked on the stovetop and let cool in the fridge—and then allow the machine to churn and freeze it for twenty minutes or so before putting it in the freezer for several hours to let it fully solidify.
But my friend didn’t have an ice-cream machine.
A Master’s Twist on Making Ice Cream in a Plastic Bag
Published
House of Brat 