Innovation

I've had my eye on that fancy ice cream maker for a few years, not because I love ice cream (although I do), but rather because of all the opportunities it presented. Especially since Heidi went vegan, the lure of personalizing my own frozen desserts has been overwhelming.

Now that I have it, my fear is that it will be another expensive gadget, gathering dust and taking up counter space. To combat such dread, I have been drumming up my ice cream business. Vegan, classic, add-ins, custom-- you name your frozen fantasy and I will do my best to whip it up.

So far, I think my attempts have been quite good. In addition to classic chocolate and vanilla, I have made tasty vegan versions of both. For my birthday celebration, Emily made delicious lemon custard and watermelon sorbet. In addition, any houseguests we have enjoy the name your ice cream amenity. Just the other night? Josh wanted coffee, and of course Treat wanted tea. In my opinion, the Earl Grey was definitely one of the best so far.

Oh, we have plans (and all the ingredients) to concoct a s'mores version in the next day or two, but beyond all that pure fun, today, my gadget took on a practical role. At a loss as to how best use all the freakin' cucumbers our CSA has provided, coconut cucumber lime sorbet with a hint of basil, mint, and cilantro is on the menu.

And despite what Josh says, it is verrrry refreshing!