For those of you who read my Meet the Editor’s bio, you know I have an unhealthy obsession with ice cream.
Ice cream, for me, isn’t just a dessert or treat when I’ve been good or when I have a really hard workout. It’s an everyday thing. I know, it’s sad. I warned you.
Ice cream is the reason I do butt clenches at my desk. I think you get how I am about this.
So let’s discuss. Personally, I’ve never tried to make ice cream at home before. I’ve become accustomed to slow-churned and low-fat Edy’s and Breyer’s and the occasional Ben & Jerry’s indulgence.
And forever, that always did the trick. But, this year I’ve come across a swarm of homemade ice cream recipes that have been severely tempting. The great thing about these homemade recipes is that you can literally combine any flavors you want. Like this Eggless Coconut Ice Cream recipe from Sweet Lavender Bake Shop:
You’re not going to find that in aisle five.
And that’s not all. You can make as much as you want, for as many people you want, with as much or as little fat as you want. You can literally make it however you want. That kind of freedom almost seems unfair. I almost don’t want that freedom lest I succumb to the temptation more than once a day. This photo from A Beautiful Mess says it all:
But we all know there’s a downside. For something this good, there’s got to be. And there is. It’s time. Making ice cream at home takes not just a couple of hours. From start to stomach it takes a couple of days. And it’s a pretty delicate process that requires specific equipment. Unless you’re in the biz, doing this at home is going to take some effort. Effort that I’m not sure a lot of people want to put forth for a frozen treat.
But maybe I’m wrong. Maybe making your own ice cream flavors trumps the work. Maybe, (if you’re like me and have a moderate-to-severe passion for it) it’s worth all the humbug. What do you think?