Sticker Shock -- Part 2

May 23, 2008, I had an essay, Sticker Shock, published in The Globe and Mail. In it I confessed to Impostor Syndrome brought on by a cobalt blue belly dance bumper sticker from my mother-in-law. With little talent and none of the elaborate costumes, I felt I hadn't earned the right to drive around with such a sticker on the back of our car.

I wrote an essay, shoved the sticker in a file folder and made a bold prediction. By the time we got around to replacing our Altima, which had only 153,000 kms (92,000 miles) on it, I would be ready to embrace my inner dancer. I wrote:

"... I haven't chosen that all-important belly dance name. I have no I Dream of Jeannie costumes either. Just yoga wear and a cheap hip scarf that flings its coins across the room as I shake. Nameless, costumeless and graceless, I show up, I listen, I try to dance.

...I've got plenty of time to learn how to shimmy... [When I do] I'll announce it with my perfectly preserved bumper sticker, slapped on a brand-spanking new fender."

Big words from a woman who thought she had 3 to 5 years to get her shimmy down pat.

On May 25, 2009, almost exactly a year after the Globe essay, our black cherry Altima lost an argument with another vehicle. By a minor miracle, only the car suffered irreparable damage, but my perspective on what is and isn't important changed.

The other day, I filed away the last of the insurance papers, and came across the bumper sticker again. After a few minutes debate, I took an inventory. I now have one teal-blue beaded costume to my name, two recitals under my belt and a new-to-us silver Versa in the driveway.

Don't get me wrong. I still dance like a marionette under the control of a demonic puppeteer. But that no longer matters.

If you see me, honk and wave.

Roasted Red Pepper Hummus

Pretty snazzy, if I do say so myself. I wouldn't be ashamed to serve these at a fancy garden party. You can almost hear the light jazz in the background.

But in reality, this is a simple dip that you can dump in a bowl and serve with tortilla chips. I just bought some new dishes and wanted to show them off.

I made this for a meeting where one of the people has a severe garlic allergy. Fresh from my roasted red pepper victory, I thought a non-garlic version of hummus would be a pleasant change of pace. What the dip lacked in garlic, would surely be made up for in roasted peppery goodness.

I never have tahini on hand to add to the mix and skipped the olive oil since many people are watching their waistlines. With so many omissions, I'm not sure this can still qualify as hummus.

But it was bright and enticing and I was all excited about my cucumber slice idea. And The light was right, so I began snapping.

Snap...

Snap....

Snap...

Oh Charmian, get over yourself! To be honest, the dip needed a handful of herbs before it was worthy of such attention. Plus, I was so enamoured with my redheaded model, what lurked just outside the photo frame went unnoticed. Hmmm. Someone, who gets a brownie point for cleaning out the bird bath, must hand it right back for not tidying up after himself.

Seriously, how did I miss this?

Welcome to my world.

Now, imagine this same dip — without a toothbrush loitering nearby — delicately flecked with green herbs. The final results were so good someone (whose initials are JB) asked to take some home with her. I obliged, but didn't tell her about the toothbrush.

How do you like your hummus? Loaded with garlic? Hot and spicy?

Roasted Red Pepper Hummus
Printable recipe

Makes about 2 cups

Ingredients

• 1 can (19 oz) chickpeas (about 2 cups), rinsed and drained
• 1 roasted red pepper, diced, skin and seeds removed
• 2 tbsp Greek yogurt or sour cream
• 2 tbsp lemon juice
• 1 tsp ground cumin
• salt and pepper to taste
• 2 drops of Tabasco (optional)
• 2 tbsp fresh dill, minced
• 1/4 cup cilantro, minced

Instructions

1. Puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
2. Taste and adjust salt, pepper and lemon juice. Add Tabasco at this point if using.
3. Stir in fresh herbs.

Variations

• Add 2 tbsp of olive oil, pouring it in slowly while the hummus purees. Add up to 4 tbsp to achieve the consistency you like.
• Add garlic, starting with 1 clove. Taste before adding a second. Much will depend on the size of the clove and you personal preferences.
• If fresh garlic is too strong, add half a bulb of roasted garlic.

Recipe Index, Printable Recipes and More

If you subscribe by RSS feed you're likely wondering what possessed me to update a whack of posts. I'm not just a glutton for attention. I've been slogging through the tedious task of fulfilling my promise of providing a recipe index and printable recipes.

The mission proved to be less stimulating than filing a tax return. At least with Revenue Canada there's the adrenaline rush of wondering whether or not I'll get a refund. Or an audit.

Anyway, over the past few days I've chipped away at the twin tasks. I still do way too many desserts but at least have curbed my unnatural passion for hazelnuts.

Here's what's new.

A recipe index: I've organized the recipes alphabetically by main category and given them straight forward titles. This means they may not match the recipe name in the blog post, but will be easier for search engines and people who are new to the blog to find. Lesson learned, no more smarty-pants titles.

While I'll update the recipe index as I post new recipes, you can always access it via a link in the left column, just under the Want More section. See...

I'm sure I missed a recipe or two or have something mislabeled. Feel free to let me know (nicely, I am crossed-eyed from staring at computer screens) and I'll get things fixed.

Printable recipes: Now, you can print any recipe from the post in which it appears with one click. The recipe index will take you to the original post. Scroll down to the recipe and click "Printable Recipes". You will be taken to a printer-friendly version which you can print. I am eternally grateful to Susan of StickyGooeyCreamyChewy for her blog post on Food Blog Alliance outlining how to do this on Blogger (which doesn't allow for this kind of attachment).

New Categories

I've been adding tags for gluten-free and vegan recipes for a while now and decided this would be a good time to flag a couple more categories.

• Dairy-free category:  Recipes in the index are marked with a D for Dairy-free, or you can click "dairy-free" in the label cloud on the left hand column. Apply the same logic to gluten-free (marked with a G) and Vegan (marked with a V).
• 
  
• Legume and Lentils: Although the recipe index doesn't list these separately, you can find all recipes based on bean, legumes and lentils by clicking "lentils and legumes" in the label cloud.

That's it for now. If there are any more features you'd like to see, let me know. In the meantime, it's back to the kitchen.

Recipe Index

This is a listing of all the recipes posted on Christie’s Corner. The recipes are organized by main category.

To help people on special diets I’ve marked certain recipes for quick identification.

D = Dairy-free recipes
G= Gluten-free recipes  
V = Vegan recipes

TO USE: Click on the recipe you’re interested in and the link will take you directly to the original post. A link to the printable version is embedded in the actual post, just under the recipe title. I know this is extra work for you, but it was either an extra click for you or 148 extra steps for me, with the chance of error creeping in with each each and every step of the way.

Thanks for understanding and happy cookin’~

APPETIZERS
Black Bean Salsa Dip DGV
Grill-Roasted Garlic DGV
Hummus G
Marinated Olives DGV
Olive Tapenade Rolls
Pecan Cheesies
Red Pepper Jelly Tarts
Roasted Red Pepper Hummus G
Rosemary Spread G
Smoked Oyster Dip G
Sour Cream Mushroom Tarts

BEVERAGES
Kitchen Sink Sangria DGV
Mango Lassi G
Scotch Marmalade (Spiced Scotch) DGV
Spiked Caroling Coffee G


BREAKFAST
Buttermilk Pancakes
Buttermilk Scones
Cornmeal Pancakes
Homemade Granola DGV
Oat and Fruit Bars DGV
Waffles


MISCELLANEOUS
Creme Fraiche G
Multi-purpose Marinade DGV
No Fail Pastry
Tzatziki G


MAINS — BEEF
Italian Meatballs
New York Steak with Fennel Seeds DG
Simple Beef Stew with Orange-Walnut Gremolata D
Tuscan Sausages D

MAINS —CHICKEN
Byron’s Butter Chicken G
Chicken with Fancy Preserves G
Chicken Souvlaki DG
Chicken-Filled Spankopita
Chicken with Dried Cranberries and Orange DG
Curried Chicken Pot Pie
Green Curry with Chicken DG
Herb and Olive Chicken DG
Mango Chutney Chicken DG
Moroccan Chicken DG
No Butter Chicken G
Pad Thai DG
Patchwork Chicken Curry DG
Perfect Chicken Stock DG
Spicy Southern Fried Chicken


MAINS — FISH
Ten-Minute Salmon G
Tilapia Piccata with Asparagus


MAINS — PIZZA AND PASTA
Garlic-Free Pesto G (sauce is gluten-free)
Garlic Scape and Fresh Herb Pesto GV
Cauliflower Pasta G (sauce is gluten-free)
Spaghetti and Meatballs
Stromboli
Wheat-free Pizza G  


MAINS — VEGETARIAN
Spanikopita
Vegetarian Chili DGV


SIDES — RICE
Butternut Risotto G
Lemon Risotto G
Perfect Basmati Rice DGV


SIDES — SALADS and DRESSINGS
Black Bean Salad DGV
Black and Kidney Bean Salad DGV
Cranberry Orange Jellied Salad GD
Homemade Ranch Dressing G
Lemon-Loaded North African Dressing DGV
Maple and Apple Cider Vinaigrette DGV
Roasted Pepper Salad G
Strawberry Spinach Salad DGV


SIDES — VEGETABLES
Basil and Walnut Green Beans DVG
Grill-Roasted Red Peppers DVG
Oven-Roasted Rosemary Potatoes DVG
Quick Carrot Ginger Saute DVG
Roasted Cauliflower with Fennel DVG
Snow Peas with Cashews DVG
Sweet Potato Casserole


SNACKS
Caramel Corn G
Garlic and Rosemary Popcorn G
Perfect Stovetop Popcorn GV
Sort-of-Healthy Marshmallow Squares  
Spicy Roasted Chickpeas DVG


SOUPS
Avgolemono Soup G
Black Bean Soup DVG
Brown Lentil and Lemon Soup DVG
Cauliflower Soup G
Cheddar Apple Soup
Herbed Greek Soup G
Mulligatawny Soup GD
Scottish Red Lentil Soup G
Slivered Mushroom Bisque G
Sweet Potato Soup DVG
Thai Chicken Noodle Soup GD
Thai Coconut Soup GD
Zucchini Bisque G


SWEET THINGS
Apple Betty
Baci Brownies
Baklava
Berry Crisp
Best Ever Banana Bread
Blueberry Frozen Yogurt G
Brandy Sauce G
Brie and Whisky Tarts
Brown Sugar Cake
Butterscotch Cream Pie
Champagne and Grapefruit Sorbet GV
Chocolate Chipotle Brownies
Chocolate Ginger Cheesecake
Choux Pastry Swans
Cinnamon Ice Cream G
Classic Vanilla Crème Brulee G
Concord Grape Pie
Crispy Flax Cookies
Double Ginger Cookies
Fennel Pinwheels
Ginger Ice Cream Pie
Goofy Cake
Grand Marnier Nanaimo Bars
Grilled Pineapple G
Hazelnut Chocolate Cheesecake
Hazelnut TorteHazelnut Truffles
Honey Carrot Cake
Lemon Bars
Lemon Meringue Pie
Lemon Poppyseed Bars
Maple Pecan Pie
Maple Walnut Ice Cream G
Marty’s Muskoka Maple Pie
Mixed Berry Sorbet GV
Oatmeal Cookies
Oatmeal Date Cookies
Oatmeal Flax Squares
Oatmeal Squares G
Pavlova G
Pears Poached in Black Currant Wine
Pumpkin Pie
Pralines and Cream Philadelphia Style G
Prize-Winning Butter Tarts
Raspberry Maple Ice Cream G
Red Velvet Cake
Rhubarb Muffins Two Ways
Rumballs
Shortbreads
Sour Cream Apple Pie
Tiramisu
Washington Hotel Tart Cherry Crepes
Wild Blueberry Muffins
Zabaglione G

The different types of ice cream explained

We tend to use the term "ice cream" generically, but the fat and calorie content between a scoop of French Vanilla ice cream and an equal portion of peach sorbet can be significant. So, what's in your bowl? Ice cream, ice milk, gelato, sorbet, sherbet or a simple ice?

As if the flavour options aren't confusing enough.

I've had several people ask me the difference between the various frozen desserts, but until now, I haven't blogged about this topic specifically. To address this egregious error, here's a glossary of the terms to help you the next time you're at the cone shop or frozen food section. Or if you're like me, in front of your ice cream maker.

ICE CREAMS

• Ice cream: The modern commercial versions contain little cream and lots of milk products like "whole milk solids". Government regulations about what does and doesn't meet the definition of ice cream can be so convoluted you'd choke on your Rocky Road. Let's just say ice cream is made with cream and / or milk and is churned to keep it from freezing into a solid mass. Expensive ice creams have less air (also called "overrun").
• 
  
• French Style Ice cream: A cooked egg-yolk custard makes this ice cream very rich and smooth. It's dense and almost silky.
• 
  
• Philadelphia Style Ice cream: This ice cream has no eggs and is simpler to make. Without the custard base it's firmer, freezes harder and is slightly lighter than the French version.
• 
  
• Gelato: This is the Italian word for ice cream and simply means "frozen". True Italian ice cream is less sweet but more dense than its commercial North American cousin. It has less air and may or may not contain eggs.

OTHER FROZEN TREATS

• Ice milk: This lower-fat frozen dessert doesn't have enough milk fat to meet the legal definition of ice cream. It's lighter, lower in calories and less creamy.
• 
  
• Sherbet: Classic sherbet is made with fruit juice, sugar and water or wine. Some versions contain milk, buttermilk, egg whites or gelatin. Technically sherbet and sorbet are different, but most people play fast and loose with these definitions. Don't be surprised to see them used interchangeably.
• 
  
• Sorbet: Also called sorbetto, sorbet (pronounced sor-BAY) is often used as a palate cleanser between courses or as a lovely, fresh and light dessert. A true sorbet is vegan, made without milk, eggs or gelatin.
• 
  
• Granita: Sometimes called ices, granita is an Italian term for flavoured shaved ice. It is not churned, but mashed with a fork. The resulting ice crystals can be eaten on their own (like a high-end Slushy) or spooned over ice cream.

Now that you know the difference, what'll it be? I've got to make my $112 ice cream maker earn its keep, so give me some suggestions.

Blueberry Frozen Yogurt

Looks can be deceiving. This blueberry-raspberry frozen yogurt looks tasty but was chalky and unpleasant. I ended up letting it melt and pouring it over granola for breakfast.

Thinking fresh and simple is best, I'd pureed raspberries and blueberries in the blender with plain yogurt and enough sugar to take the edge off. In theory, it should have worked beautifully, but something was missing. Wish that something had been the seeds. For my Raspberry Maple Ice Cream, I strained the raspberry puree through a sieve. It was a bit of a pain, but now that I've been digging seeds out of my molars for two days, I've decided it was worth the extra 10 minutes of effort.

While my raspberry-blueberry attempt tasted fine, the gritty texture was off-putting. So I turned to the Ice Cream Man himself, David Lebovitz, and took a look at his tricks. I saw three differences. He:

1. Suggested Greek or strained yogurt. Less water, fewer ice crystals, creamier texture.
2. Strained the fruit mixture. Fine blueberry seeds made my frozen yogurt taste like I'd dropped it in the sand.
3. Added a touch of booze —kirsch to be precise. While too much alcohol prevents ice cream from freezing, a teaspoon or two can make it creamy.

Trying again, I followed David's lead but swapped framboise for cherry-flavoured kirsch and used vanilla sugar because I had some on hand and think everything is better with vanilla. The results were darker and smoother than my first attempt.

While frozen yogurt isn't as creamy as ice cream, it is a refreshing and low-cal treat for the warm weather that's finally, FINALLY hitting Ontario.

So scoop yourself an extra large portion and see if you can eat it before it melts.

Between spoonfuls, tell me, which do you find most refreshing: ice cream, frozen yogurt, sorbet or ice milk?

Blueberry Frozen Yogurt
Printable recipe

Makes about 1 litre (1 quart)

Adapted from David Lebovitz's The Perfect Scoop (Ten Speed Press, 2007).

Ingredients

• 1 1/2 cups strained plain yogurt (strain an entire 759g tub and reserve the extra 1/2 cup or so for dips)
• 3/4 cup vanilla sugar (plain is fine)
• 3 cups unsweetened blueberries, plain or frozen
• 1 tsp raspberry liqueur (peach schnapps would be nice, too)
• 2 tsp lemon juice

Instructions

1. In a food processor or blender, puree yogurt, sugar and blueberries until smooth.
2. Press the blueberry mixture through a fine-mesh sieve to remove seeds.
3. Stir in liqueur and lemon juice.
4. Chill for 1 hour.
5. Freeze in your ice cream maker according to manufacturer's instructions. This might need some additional chilling in the freezer.

Garlic Scape and Fresh Herb Pesto

Yesterday I issued a plea for ideas of what to do with garlic scapes. The answers rolled in. I heard from people via Twitter, Facebook, email and the comments section. Thank you all. I was thrilled with your response.

Of course, with so many great solutions to choose from, I left my decision until late in the day. By then, someone-who-shall-remain-nameless had taken the car and raced off to play ball, leaving me with only the ingredients on hand. Not his fault really, but I need someone to blame for my lack of planning, and we don't call him Handy Andy for nothing.

Here are some of the scape suggestions. I wanted to try each and every one of them, so have included a reason why I didn't give it a go this time round:

• Katarina loves her scapes sauted with zucchini. I was out of zucchini.
• Monica Bhide twittered a quick recipe for spiced garlic butter. I was tempted but wanted something for dinner.
• BMK and Kim U suggested grinding them — roasted or not — into hummus. I was out of chick peas.
• Dana McCauley likes to slice them up and stir fry them with chicken and seafood. I was out of shrimp, scallops and halibut.
• Erik sent a tweet saying I should toss sauted scapes on pasta with a cream sauce. I'm saving my cream quota for frozen desserts like raspberry ice cream.
  
• Rene says scapes are delicious with beef or pork. I had only frozen chicken in the freezer and no time.
• Divawrites wins most creative solution for her advice. Wave them about to ward off tiny vampires. Dang! Fresh out of small supernatural creatures. Again.

With few groceries on hand and only 8 scapes, Marta's recommendation made a lot of sense. She said:

Let it [the scape] truly be the star of the pesto, maybe throw in a tiny bit of basil, really good olive oil and, well, I wouldn't even bother with the nuts. Just let the scape shine!

So I raided the fridge and scavenged in the garden, grabbing all the herbs I could — and a few flowers. I then whipped up some pesto while the pasta cooked.

Here's what I learned:

1. If you use too much of the stem, scapes are not as mild as people say. One recipe for garlic scape vichysoisse called for 2 cups of scapes OR 1/4 cup garlic. I would say the scapes were 1/2 the strength of garlic, not 1/8th. Don't use the stem.
2. If you use too much of the stem, you'll get woody, fibers in your pesto and will spend the next two hours extracting what looks like sisel from between your teeth. Don't use the stem.
3. I need to grow more garlic.
   

For those who have scapes at hand, here's my "recipe". I didn't really measure, just eyeballed the pesto as I went along. I used cold pressed canola oil, which is mild but flavourful. Olive oil or even a nut oil would be fine. I also used a mix of herbs. I think lemon basil would be idea but a combination of lemon balm and basil is also lovely.

No flowers? No problem, it tastes just as good without them.

Garlic Scape and Fresh Herb Pesto
Printable Recipe

Ingredients

• 1 part scapes
• 1 part fresh herbs — lemon thyme, basil, cilantro, lemon balm
• oil — cold pressed canola, olive oil or other
• 1/2 part Parmesan
• lemon juice to taste
• salt, to taste
• fresh cracked black pepper

Instructions

1. Put scapes and herbs in a blender or food processor and pulse a few times.
2. Slowly add a few drops of oil, blending until the herbs and scapes become smooth. (Smooth will never happen if you don't cut off the woody stems. Sigh...)
3. Add Parmesan and blend again.
4. Add lemon juice, salt and pepper to taste. Blend and taste, adding more lemon, Parmesan, salt or pepper as needed.
5. Toss on fresh hot pasta.

Garlic Scapes -- Ideas Needed

This pointy, off-white thingy is a garlic scape. Left to its own devices, it will flower. Once removed, it forces the bulb to grow bigger and drives chefs mad. Apparently, these puppies are a hot commodity.

I had no idea what a scape was when I planted garlic near my climbing rose a couple of years ago. I didn't plan on harvesting the garlic. I just wanted to see if roses really do love garlic like all the companion planting books tell me.

For ten years the rose bush made half-hearted attempts at a display. A few blooms, a few inches of growth, but nothing spectacular. The year after I planted a few garlic bulbs at its base, the former reluctant climber sprung to life. Perhaps it was the loss of the two giant maples that shaded the yard? Perhaps it was the abundant rain? Or maybe it was the garlic? I'm not sure, but right now I've got some lovely red climbing roses, a handful of scapes and no clue what to do with them beyond pesto.

According to all my research scapes are true garlic puppies. They have all the characteristics of fully mature garlic but lack the bite. Normally I experiment with a new ingredient, but I don't have much to play with -- eight scapes to be precise. See, this is the whole shebang.

So, what do you do with them? Chop them up? Saute them? Eat them raw? If you've got scape solutions, I'm listening!

Too Clever By Half -- And a Poll

I outsmarted myself the other day. After months of hemming, hawing and finding new ways to procrastinate, I finally posted my Pitch Policy. For those who aren't familiar with this term, it's an outline of my policies and review practices to help PR reps send appropriate pitches. While it also covers my code of ethics regarding freebies and disclosure practices, I figured it wasn't something most readers would be interested in.

So that I wouldn't bore recipe seekers with such niceties, I backdated the post and gave it a permanent link in my "Want More?" section (under my photo on the left hand column).

Mission accomplished. I patted myself on the back and went on with my day.

Then a few comments trickled in.

And "mentions" on Twitter.

How'd they find this? Had I stumbled upon a hot topic? Was I cutting edge without knowing it?

No. Turns out I'd completely forgotten about my RSS feed. Not every reader comes directly to my blog. Some get read it via feed, others by email.

So, in case I have confused you, that's why a month-old post showed up on your feed / inbox the other day.

But it also got me thinking. While Google Analytics is handy in providing stats, it's just part of the picture. How do you read my blog? If you have 10 seconds, take my new poll. It's on the far left, immediately under my brand-spankin' new Pitch Policy.

Dominion Day Raspberry Ice Cream

While the rest of the nation celebrates Canada Day, in our house July 1st is Dominion Day. And Andrew has the t-shirt to prove it. For those who are curious about my husband's patriotic insistence, check out last year's blog post.

For those who care about food, it's ice cream time again. Yes, I've pulled out my $112 ice cream maker and am heading into this holiday with a spoon in my hand and a bowl full of frozen dessert for breakfast.

Last year I fell in love with homemade ice cream. Despite a couple of stellar failures, I did manage a few wins: maple walnut, coconut cream pie, ginger, pralines and cream, chocolate chipotle, grapefruit and champagne sorbet and even an herb-infused French vanilla. This year, I thought I'd kick off a new season of ice cream bingeing with a very Canadian flavour — Raspberry Maple. After all, it's our nation's 142nd birthday.

The recipe is courtesy of Anita Stewart, aka the Patron Saint of Canadian cuisine. She generously gave me permission to publish the recipe from her award-winning cookbook The Flavours of Canada.

Raspberry is one of my favourite tastes, but at the cone shop the best one can hope for is raspberry ripple or a decent vanilla topped with an overly-sweet pseudo-raspberry syrup. Commercial raspberry sorbets tend to be harsh and have an unpleasant after-taste. But this?! Anita, where have you been all my life?

This, THIS is raspberry ice cream.

Not raspberry-ish or raspberry-esque or raspberry-inspired or raspberry-infused. It's full-blown, no holds barred, honest-to-goodness raspberry. This is the flavour I've been craving and couldn't find. I'm sure there's some amazing gelateria in Italy that makes a rival, but in North America, with its ooey-gooey, caramel-chocolate-peanut-butter fetish, this pure fruit taste is all but forgotten.

Until now.

And I have the whole summer ahead of me to experiment. Are there any flavours or combinations you'd like me to try? Remember, I'm anti-bananas and iffy on licorice. Other than that? Well... let's just say I'm open to suggestions.

In the meantime, enjoy...

Anita Stewart's Raspberry Maple Ice Cream
Published with permission. © Anita Stewart.
Printable Recipe

Ingredients

• 4 cups raspberries (fresh or frozen and thawed)
• 2 eggs
• 1/2 cup sugar
• 1 1/2 cups half & half cream (10%)
• 1 cup whipping cream (35%)
• 1/2 cup maple syrup

Instructions

1. Mash raspberries through thoroughly. Strain to remove seeds.
2. In a medium bowl, beat the eggs and sugar for 4 to 5 minutes until thick and light yellow.
3. Stir in the raspberry puree, half & half, whipping cream and maple syrup.
4. Freeze in an ice-cream maker following manufacturer's directions.