On Making Ice Cream

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Years ago when I was at the peak of my teaching frenzy, I embarked upon an orgy of ice cream making. Using the Kitchen Aid mixer with an ice cream attachment, I attempted to recreate the flavors of French and Italian ice creams. My family and students were willing (an understatement!) guinea pigs. Every cooking class ended with an ice cream evaluation session. With sauce or without? With our homemade preserves and conserves? What combined well? We all broadened our knowledge, our palates, and our hips.