As September wanes, I start my annual autumn affair with my ice cream maker. When cooler weather sets in, we get cozy and churn, baby, churn.
Honestly, I never quite appreciated the irony of heavy cream-based desserts abounding during bikini season. The ice cream truck jingle ends up turning into jiggle and while that's okay if you're a bowl of Jell-O, the beach isn't quite so forgiving. So, I flip fall the proverbial bird by making ice cream during sweater weather.
But since the weather is experiencing a tad of an identity crisis at the moment with record-breaking heat in various parts of the country, this weekend is the ideal time to whip up a cool taste of fall's fruitage.
A whole harvest of divine flavors come with autumn - apple cider, maple, cranberry, candied pecans - that you can, nay, should infuse into your frozen treats. Plus, the time is ripe to top a bowl of otherwise ordinary vanilla ice cream with end-of-season blueberries, peaches, plums, blackberries and a drizzle of honey.
It's the summer bounty's encore before the final curtain.
Unlike custard-based or French-style ice creams, Philadelphia-style ice creams do not use egg yolks as an emulsifier. Instead, they're made by simply mixing cream, milk, sugar and the desired flavorings together - and here's the scoop, they're easy as pie to churn out.
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