Monday, July 18, 2011

Ice cream is exquisite. What a pity it isn’t illegal…

With the Girl coming for a visit, along with her beau, I wanted to make sure I had things they like in the fridge. Because not everyone can live on limes and tonic water. Anyway, she mentioned that they like ice cream, so I did what any good mom would do, I made the Girl some ice cream. Actually it’s banana sherbet, but it is all kinds of cold, yummy, goodness.

If you have one of the little counter top ice cream makers, this is the perfect quart sized recipe. If you don’t have one of the little counter top ice cream makers, you’ll just have to read this and be a little envious. Or you may want to go get one. It’s that good.

Here are the things you will need:



  An ice cream maker
  1 cup water
  2/3 cup sugar
  1/3 cup low-fat evaporated milk
  1/3 cup orange juice
  2 TB lemon juice
  1 medium banana

   Oh! You’ll need a blender, too.





Put the water and the sugar in a small saucepan and bring to a boil to melt the sugar. Then set to the side to cool.


Once the syrup is cool, get your church key can opener and open the can of milk. But wait, you don’t have a church key can opener any more and haven’t seen one in about 30 years and you wonder if they even still make them? And if they don’t make them anymore why don’t they just put pull tabs on the top of the milk cans? Fine. Just use your regular not-made-to-make-pouring-spouts-on-a-can can opener to open the milk. Add the milk, OJ, lemon juice, and banana to the blender.

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Use one medium sized, ripe, banana, chopped into pieces. I had two small bananas, so used one and a half. If you need to do this, just give the unused half of the banana to the dogs.

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If one dog just simply refuses to lower her standards to eat a banana, food meant for monkeys, give it to the other dog. She’ll eat anything.

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After you’re done messing with the dogs, wash your hands and get back to work. Blend everything up until it’s smooth, then add the syrup and blend well.

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Pour mixture into ice cream maker and process about 25 to 30 minutes. Once the sherbet is done, place in a freezer container and freeze for at least 4 hours before serving. If you decide to taste the sherbet after 4 hours, and then again at the 6 hour mark and then again the next morning and find that you’ve eaten it all before the Girl gets here, you’re going to have to start over.


Not that I would have any personal experience about that.

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