Don’t have an ice-cream maker at all, and have no interest in getting one? Fear not. Make your recipe, place the contents in a Pyrex or metal baking dish with sides, and freeze it for a few hours. When crystals start forming, remove it from the freezer and scrape down the sides, leaving it slushy. Refreeze until solid, and then break it up into chunks using a sharp knife. Place the chunks into a food-processor, and blend until a thick shake-like consistency is achieved. Refreeze one more time, and it should scoop and serve like it was made in an expensive ice-cream maker, and no one will ever know the difference.
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Todd Richard: tmr@maine.rr.com
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