One of my failed kitchen experiments was ice cream. I have read tons of cookbooks claiming that theirs was the best way to make homemade ice cream. Not surprisingly, they didn’t work for me—the “ice cream” got too hard or it didn’t even freeze and remained as cream. I think it’s because I consulted cookbooks. Most of the cookbooks you see in bookstores are mostly made for those who have been cooking for years. Semi-experts, is how I call them.
For someone who just wanted to eat, I needed friendly instructions with the most basic of ingredients. After searching hard enough, I finally found this recipe. And I just realized how much easier my life could have been if this was available back then.
Photo courtesy of What’s Cooking America. Recipe courtesy of Eagle Brand Via All Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Can be served with hot fudge sauce, nuts, and fruits.
