September 5, 2012
Sherri Meyer, MG Registered Dietitian,
Years ago, when I had hours to spend in the kitchen, I purchased a pistachio green ice cream maker to prepare tasty frozen concoctions. The first few months of purchase the hum, hum, hum of the maker was heard throughout our tiny condominium in Atlanta. Sadly, like most novice appliances, the ice cream maker had been relegated to the upper confines of our cabinet. This past weekend my husband decided it was time to release our ice cream maker from its dark refuge and prepare a yummy confection with the boys. Since our son Oliver has declared he is going to be a chef (despite my incessant warning that chefs don’t eat all the chocolate chips out of the cookies they bake) he was all for this kitchen adventure. Since New York Times food writer Mark Bittman is often our go to guy when it comes to cooking, we followed his recipe that was featured in 2007. Of course with a family full of ice cream lovers, one is never satisfied with just plain vanilla so add in’s were a chocolate peanut butter swirl, crushed pretzels and to my boys delight, marshmallows. The whole process of churning and thickening fascinated my little ones and they were eagerly anticipating that first bite. Of interest, the tasty treat uses cornstarch as a thickener instead of egg yolks to reduce the calorie load making it a bit healthier then the traditional home made ice cream.