My entry-level ice cream maker does a fine job of churning out frozen treats, but it has a couple drawbacks, the biggest being that the finished ice cream is always too soft to eat right away and must be chilled in the freezer until it is firm enough to scoop. So I'm excited to try this ingenious hack from Food52 that keeps the ice cream maker cool enough to churn out ready-to-eat ice cream — just like a much more expensive compressor-style model.Food52's Peter Steinberg solves the problem of too-soft ice cream in his $50 ice cream maker by churning his ice cream inside the freezer! He puts the ice cream maker into the freezer, closes the door on the cord, and lets it churn until the ice cream is done. And "voila!" he says. "Really, truly frozen ice cream."
It might look a little weird, but until I have $300 burning a hole in my pocket, this technique sounds like the perfect solution.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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