$15 Cuisinart Ice Cream Maker at Kohls

Go here now! Today. Pronto. I think this is only good today and tomorrow, but I am not even sure.

I know I don't usually do two posts in a day, but this one is too good to pass up. If you read this blog and don't have an ice cream maker, but really want one -- or if you have one but you don't really like it, and you want to replace it -- now is your chance. This is the one that I have and I love, and right now at Kohls it is only $15. (You have to add it to your cart to see the low price.)

Added tip? If you already have this model, it's always nice to have some extra freezer bowls. Extra bowls run about $30. Do the math. My only issue is that then you have a machine you don't need...and I do love the environment...

Thanks for the heads up, Etie Von!

UPDATE 7/27: Apparently this is sold out online, but check your local Kohls to see if they have any in stock.

Homemade Ice Cream, Contained

When it comes to ice cream party time, and I have made thirty-plus flavors of ice cream, I am always scrounging for containers.

At the same time, I have become quite an "expert" on what works best.

My favorite is the 32-oz. yogurt container. Being a screenprinter, I also use these to mix my inks, so I can never have too many yogurt containers. Mind you, I don't use them for ink then bring them back to use for ice cream -- you're either an ink container for the rest of your life, or an ice cream container. I've used Rubbermaid, Ziploc, and these great new containers from Ball that stack and store beautifully.

Of course, when I run out of these, I do have to have other alternatives. I have to buy containers. The best I have found are the 4 cup screw tops. I like their shape, how much they hold, how they fit in the freezer...

One problem with the 4 cup (32-oz) containers is sometimes you either have too much ice cream for the container, or too little. If your problem is the former (poor you!) you have two choices: 1.) eat the overage 2.) stock up on a bunch of one and two cup containers and have a mini cup as well (good for storing in the back of the freezer for an ice cream emergency!). If your problem is the latter, just make sure you press plastic wrap against the ice cream before using the container cover, to keep additional air out of your ice cream -- otherwise your ice cream will get icy).

On average though, I like the 4 cup size the best -- it usually fits the production perfectly -- most often with a little bit left that doesn't fit that is just enough to eat right out of the machine!

One last note: while making ice cream at the cabin in Vermont, I could find no plastic containers anywhere. Uncle Charlie had a genius idea -- finish the last bits of ice cream left in the three Ben & Jerry's containers, wash them, and use that. In a pinch, this always works and there is the added bonus of having to "clean" the containers out first!

Recipe: Strawberry Basil Ice Cream

I know, I know! I keep pushing these emails to the limit in fitting them into the day. However, in my defense, I did spend all day making ice cream and sorbets for my ice cream shindig next weekend. Husband Kevin will tell you instead that I spent all day making a mess of the kitchen. Technically, I think we both are right.


There are a couple I want to share with you, but since the Strawberry Basil Sorbet just looked so pretty simmering in the pot, I thought I would share this first. Unfortunately the quality isn't great -- I was mid-process in a couple of ice creams, and the situation didn't allow for me to go find a real camera. I had to grab the closest one -- my phone (which for the record, I just had to scrape custard off of...)

It's a simple strawberry sorbet to which I added some purple and green basil leaves. I nearly used all the basil in my garden, because my garden really isn't doing well this year with all the rain.

Ingredients:

• About 4 cups of strawberries, hulls removed
• Juice from 1 lemon
• 3/4 cup sugar
• 1-1/2 cups of water
• About 10 large basil leaves, coarsely chopped (I used purple and green in this recipe, but you can use all of one color)

Directions:

1. Put all the ingredient in a saucepan and bring to a boil. Lower the heat, and simmer for about 5 minutes.
2. Remove from heat and allow to cool.
3. Puree mixture in a blender or food processor.
4. Pour mixture into a clean bowl, cover, and cool completely in the refrigerator.
5. Churn the mixture according to manufacturer's instructions.
6. Enjoy!
   

WQED Pittsburgh Does Ice Cream

Better late than never...I know this is a pretty late post. In fact, I only have 54 minutes to make it fit into Friday!

My amazing friend Betsy saw part of an ice cream show on WGBH (I guess it was produced by WQED Pittsburgh, though)...but the really awesome part? She couldn't find when it airs again, so she found it for me on YouTube (in 6 parts).

Part I (9.55)

Part II (9:57)

Part III (9:58)

Part IV (10:00)

Part V (10:00)

Part VI (7:31)

I haven't seen it yet...I saw a little clipping. It looks interesting though!

Thanks SO much, Bets!

Happy National Vanilla Ice Cream Day!

Happy National Vanilla Ice Cream Day! There are two kinds of favorites I am going to write about here...when I have time to make it and when I don't...

When I have time to make it, I use this recipe:

Vanilla Ice Cream

• 4 cups heavy cream
• 5 egg yolks
• 1 cup sugar
• 1 teaspoon vanilla (or 1 tablespoon vanilla bean paste if you prefer)

1. Pour cream into saucepan and heat to just before it begins to simmer.
2. Meanwhile beat the egg yolks and sugar until thickened.
3. Slowly add the hot cream into the egg mixture while beating them together.
4. Pour mixture back into saucepan and cook on low heat, stirring constantly, until the mixture coats the back of the spoon.
5. Strain mixture through a strainer into a clean bowl. Allow it to cool slightly and add the vanilla.
6. Refrigerate overnight (or until completely cooled).
7. Pour in ice cream maker and churn.

If I don't have time to make it? Brigham's French Vanilla all the way. They told me they discontinued it (and I still can't find it on their site), but I keep finding it on the shelves. I'm not complaining!

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Ice cream image by ctechs at stockxchng.