August 20, 2013
There are few foods that epitomize summer more than ice cream. Lazy afternoon days soaking up the rarefied Pacific Northwest sun are just somehow made better, more poignant with a bowl or cone of meltingly creamy ice cream at hand.
The plethora of summer fruits available in markets right now are just begging to be included in virtually everything we eat. In salads, on the grill brushed with olive oil, in desserts and in this case, specifically in ice cream.
August is the perfect month to dive into some homemade ice cream if you haven’t had the chance yet. Gone are the days when in order to make ice cream you needed a bulky, hand-crank-and-rock-salt contraption. Gone even are the days when you need an ice cream maker of any kind. Easy no-churn ice cream recipes abound and the beauty of them lies in their versatility.