I recently acquired (translation: borrowed from LB/KG) an ice cream maker and have been experimenting every night with new concoctions. Brown sugar ice cream (molassesy!), lemon lime sorbet (puckery!), dark chocolate gelato (blinding. and by that i mean when you take your first taste of it, your eyelids slam shut in ecstasy and you can’t see for approximately twenty to twenty-five minutes). I tried to sneak some watermelon away from TP and Babu last night but they totally bogarted the whole thing. My homemade salsa is such a hit that I’m seriously considering making a sorbet version soon. Until the test results are out on that, enjoy this photo and top five and, if you are so inclined to make a batch yourself, follow these instructions.
Top Five Reasons Homemade Gelato is Healthier For You Than You Thought:
- Less fat than ice cream
- Fresh ingredients v. Processed Ingredients = TKO
- Separation of egg yolks results in ample amount of egg whites which (if you are like me and hate to throw stuff away) means you can make healthier omelets
- Less air than ice cream makes it denser and feel creamier and therefore you don’t feel like you need to eat more than a scoop
- Small production unit means tiny portions doled out in a highly stingy manner means less calories and fat all around.
Update: upon seeing the gazpacho sorbet and the tomato and basil sorbet recipes, I tried my hand at salsa sorbet – not a complete FAIL but nothing I’d guzzle down and ask for seconds any time soon. Half a teaspoon taste for all (if only to say we tried it) and now it’s back in the fridge to be used as regular salsa.