3. Instant Blender Soft Serve
This fruity treat is ready as soon as it’s done blending. You can also freeze it for awhile if you prefer hard serve.
In a blender or food processor, add 1 package of frozen fruit (strawberries, raspberries, peaches…whatever floats your boat), 2/3 cup heavy cream, 1/2 cup sugar and vanilla extract to taste (start with 1 teaspoon and go from there). Blend until smooth. Eat until full. Freeze the rest.
4. Low-Fat, Medium-Fuss
This concoction is so named because it uses milk instead of cream, and it requires a little tending to during the freezing process. (No heavy lifting, though.)
Combine 1 cup milk, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in a tightly sealing jar, such as a Ball jar. Shake to blend. Place jar in freezer for about 3-1/2 hours, shaking it again every 30 minutes until the mix is sufficiently ice cream-like.
5. Granita Buonissima
In other words, darned good granita. And yes, granita is not technically ice cream, since it has no dairy (it’s a lot like sorbet). However, it’s only fair that we have at least one icy dessert for the dairy-free folks.
Mix the liquid of your choice (almost anything works: fruit juice, coffee, champagne, liqueur…) with sugar until it’s satisfyingly sweet. Pour mixture into a 9 x 13-inch metal or glass pan and place in the freezer. Stir the mixture with a whisk every 20 minutes, switching to a fork for mixing once the granita becomes slushy. Stir one last time before serving in chilled glasses.
The bad news is, the freezing process takes about four hours (extra sugar and alcohol add time, too). The good news is, this is a lot less time than it takes most people to get to Italy.