My week of toast postings (Post Toasties?) went over like a proverbial lead balloon. That’s OK, I can live with it. Toast just isn’t sexy. The good news is I’ve got the perfect thing up my sleeve perfect for you late summer Labor Day sweet tooth types: ice cream. Yes, it seems I’m always flirting with a little ice cream this-or-that on this site. However a couple of weeks ago the legendary food science writer Harold McGee (now a regular columnist for the New York Times) put up an article about fast-freeze ice cream-in-a-bag, and I’ve been dying to try it. Recipes like that are of course nothing new. Farm moms have been making quick no-churn freezer ice cream for decades. McGee, however, makes a couple of interesting tweaks to the process.
That said, it’s going to be a big ice cream and “cold science” week, versus my usual historical ice cream stuff…though I’m certain to resurrect some of that as we go. And maybe, just maybe, I’ll make a cone or two before it’s all over.