Cool

Sweet treats from the ice cream maker let the cook have fun in the kitchen.

By RENEE ENNA, Chicago Tribune

Last update: July 8, 2009 - 12:20 PM

No question, the supermarket freezer case is chock-full of delicious ice cream. So why make your own?

"Homemade ice cream is one of the easiest yet smartest desserts to serve -- ready to go when you want it," noted Alex Barker, author of "500 Ice Creams, Sorbets & Gelatos" (Sellers Publishers, $16.95). "You know what's in it -- you can make one to suit any special diet and, of course, according to the weather, the season or your mood."

Equipped with a basic electric model of ice cream maker (from $30 to $50), you can become the culinary artisan you always dreamed of, producing sophisticated frozen treats that belie their ease of execution.

"It's so simple to do, it's almost to the point of ridiculous," said Mary Rodgers, director of marketing communications for Cuisinart, which makes a variety of ice cream makers.

The only thing homemade ice cream requires is advance planning because freezing is required for the machine's canister (overnight), chilling is required for the base (a couple of hours), and then the finished ice cream requires a stint in the freezer too (a few hours).

Granted, a typical yield is only about a pint or two; those of us who can eat a half-gallon of ice cream in one sitting appreciate the enforced calorie control. But homemade ice cream is just so good dolloped onto brownies and between cookies that its yield is easily extended.

Also, because it has no preservatives, your homemade creation will taste best for up to two to three days after you make it.

As if a pint of homemade ice cream is going to last that long!

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