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The Verdict on Mark Bittman’s Faux Ice Cream

Is it possible to make satisfying ice cream without an ice cream maker, by just using a food processor?

I was curious about that when I spotted the recipe for Ginger Lemon “Ice Cream” in the new cookbook, “Mark Bittman’s Kitchen Express” (Simon & Schuster).

If you’re unfamiliar with this new book by the prolific New York Times food writer, it’s quite unusual. Each recipe amounts to just one paragraph total for ingredients and directions. And a lot of times, the exact amounts for the ingredients is not specified. So you have to guess. It’s his way of showing you how to cook faster, easier, and with more flexibility. But how well does this actually work for most home cooks?

In this “ice cream” recipe, Bittman tells you how much cream, fresh ginger, crystallized ginger bits, lemon, and sugar to put into the food processor. Next, you add ice. But he doesn’t tell you the how much. So I just threw in what I thought the amount should be.

The above photo shows the resulting mixture after it’s all combined in the food processor. The photo below shows the mixture more solidified after I put it in a plastic container in the freezer for about six hours.

To find my review of the book, the recipe for the “ice cream,” and my verdict on whether it’s worth making, go to ProjectFoodie.com.

Another Mark Bittman recipe: Penne with Ricotta, Parmesan, and Peas

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