At the beginning of summer, I bought an ice cream maker. I had visions of whipping up various wonderfully flavoured ice creams for barbecues, my friends all amazed by just how good home-made ice cream could be. Unfortunately, while the results are excellent, the process itself leaves a little to be desired. For one, the bowl that actually freezes your mixture needs to be in the freezer for a minimum of twelve hours before use. This wouldnt be a problem if it wasnt so big, bulky and awkwardly shaped that it barely fits in my (usually bulging) freezer, meaning that we can only make ice cream if we plan ahead enough to cook and eat the contents of a freezer drawer, plus allow 12 extra hours for freezing. Its not quite the spontaneous dessert Id planned for surprise visitors, nor a process that lends itself easily to lots of experimentation with flavours. Luckily, Ive come across this simple, 2 ingredient ice cream recipe for when I need a little extra for guests (or myself!). I dont like peanut butter, but Im pretty sure Nutella or cream with caramel sauce would be an amazing substitute!
Click here for the recipe.