When describing a culinary delight, it’s customary to use an image of the meal after all of its constituent parts have been assembled, not before. I’ve made an exception here, because I really wanted to stress just how doable this is. Making your very own ice-cream may seem like a pipe dream to some, but it’s a very straightforward process. And there’s a hell of a sense of gratification when you’re scooping up an extra large helping of your very own creamy goodness ohmygod cooking is the dirtiest sounding thing ever!
Ahem. Perhaps the best part of all is that you get to completely define the flavours. I used strawberries this time, but once you’ve made the basic mixture, you can put absolutely whatever you want in there before freezing it. Alcohol is a great choice because (outside of the obvious reasons) it lowers the freezing temperature of the mix, resulting in a softer, easier to scoop final product.
