lickety split

reed found me this wonderful vintage “lickety split” double-barrel ice cream machine at savers the other day. it’s in good working condition, still in the original box but without the manual...i searched online to find a pdf and found this how-to on about.com, written by a guide who has the same machine.

i emailed her and she promptly replied with a scan of the manual. it’s super helpful because i probably would’ve broken the machine if i’d tried to work it without instructions.

a few weeks ago i checked out a copy of “the vegan scoop” by wheeler del torro, 150 dairy-free ice cream recipes including all the classics: vanilla, mint chocolate chip, chocolate chip cookie dough, chocolate peanut butter swirl, but also exotic flavors like raspberry dandelion, wasabi, pumpkin, and chocolate martini sorbet. i didn’t see any raw recipes in the book, but i’m also interested in experimenting with ingredients like dates, bananas and avocados to make a creamy raw ice cream.

i just need to pick up some soy creamer and arrowroot powder and i’m good to go. another nice thing about that recipe book is that all the recipes yield one quart, which is exactly what each barrel of the “lickety split” holds...so i can try two recipes at a time without needing to halve the ingredients.

i cannot wait to make all kinds of crazy ice cream flavors, especially ones that utilize things i’m growing in the garden...maybe i’ll try heirloom tomato and basil ice cream! i could attempt an all-herb ice cream too, with things like chocolate mint and lavender...and later this summer when all the wild berries ripen i’ll go picking and make blackberry, blueberry, huckleberry, raspberry, mirabelle...drooool.