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Pogging Out On Icecream

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Contributor:
Sabine Schneider
Sabine Schneider

For my birthday I got six of these thick ice cream cups with wavy edges. They started to look dusty in my cupboard so I got them out today. I usually scream at paying $10 or $12 a pop in an icecream parlour. Sure - if they make their own and use good-quality ingredients it might be worth it. But when I see them scooping out the old Tiptop vanilla, dribbling a bit of chocolate sauce on top and serving it with a dry wafer I think "I can do better than that for a fraction of the price".

Okay, it's not the same eating it at home instead of the piazza del summer in the shade of a linden tree watching shicky mickies pass by. But I'm neither willing nor able to shell out hard-earned coin for sundaes so I have to create my own icedreams.

From the supermarket I got about $10 worth of good-quality wafers, chocolate cream filled wafer sticks, caramel sauce, chocolate hail and little paper umbrellas. All this will keep in the pantry for a second, third and fourth round of icecream sundaes. 

The only thing that really varies in price is the icecream. But if you're nifty you'll make that yourself, too. I didn't. Not today, anyway. Actually, I bought tubs of ye olde Tiptop vanilla and chocolate icecream and layered it in the glasses with caramel sauce and chocolate hail. Adding a wafer, a chocolate wafer stick and an umbrella and I was done! Those sundaes looked stunning and I looked smug. They are lovely, no-fuss desserts and almost everybody likes them. Oh yeah, you can even create gluten-free, low-fat, low-sugar and vegan varieties. But if you can't (or won't) have gluten, fat, sugar or animal products icecream is probably not high on your list anyway...

Remember my sugar plum fairy story? I made those plum leather rollups. They're sweet and a bit tart and chewy. Very delectable. I used a little of the leftover plum pulp and made some sorbet. I scraped two cupfuls into the food processor and placed the bowl (blade and all) into the freezer for about half an hour. Then I put the bowl on its base and let it run for a second or two. Back in the freezer for another half hour. Back on the base and so forth until the sorbet is almost hard. If you add a little liquid glucose (beer brewing supplies) the sorbet will be smoother. This method is quite practical because it produces very few dishes. Plum sorbet tastes clean and fresh and is an excellent dessert after a rather heavy meal.

I also like to make frozen jogurt, but I leave that for another day - unless someone wants the recipe right now.

Here are a few websites for icecream afficionados

http://www.cuisine.co.nz/index.cfm?pageid=349&1958CF29-B410-42C2-9E940DCC172367B3
http://www.makeicecream.com/recformakice1.html
http://www.foodnetwork.com/recipes-and-cooking/ice-cream-recipes/index.html

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