Fresh Ginger and Lemon IceCream

Once I got my hands on a Kitchenaid mixer, how could I resist treating myself to the ice cream maker attachment?

That, my friends, is the best gift i ever gave myself. All summer long I experimented with different ice creams. I also picked up a copy of David Leboviz's "A perfect scoop".

There are ice creams and there are ice creams.

There are the French style icecreams, which are incredibly silky and creamy, and are made with a cooked egg based custard. And also needs a bit of planning.

Then there's the Philadelphia style icecream, which is so easy to make. Milk, cream, sugar, fruit puree or compote, and we're good to go. This is what I end up making most of the time.

Now that summer's over, the cold bite in the air doesn't stop me from whipping up a batch of icecream on demand.