Thursday, July 26, 2012

Diner, Beware!

There is a long story about why I have no picture of this week's recipe ...

I haven't subscribed to a magazine since the mid-1990s.  Honestly.  I now find what I'm looking for (articles, recipes, etc.) on the web.

Still, I somehow have been getting Woman's Day in the mail for the last year.

It's an absolute mystery.  I don't know how I got on their mailing list, and I don't know how to get OFF their mailing list (because, to be honest, I don't really read the magazine, and it seems like a waste).

This week, when the August edition arrived, I made a vow:  I will either figure out how to make it stop OR I will start donating the magazines to my doctor's office.  Or dentist's office.  Somebody's office.  Because going straight to the recycling bin is no just fate for a perfectly good magazine.

In my renewed effort to make use of the mystery magazine, I actually did flip through the August edition.  Okay, there was ice cream on the cover, and I flipped quickly through until I found the ice cream recipes.

The article was about Philly-style ice cream (that's ice cream that requires no cooking).  This particular variety relies on whipping the cream and sweetened condensed milk to introduce air before freezing, thus avoiding the need for an ice cream maker.

Since most of my ice cream recipes do require that special bit of equipment, which I know a lot of people don't have, I thought it might be nice to try this technique.  There were a huge host of flavors in the magazine, but I made the berry version because I happened to have frozen berries on hand.

The end result was ice cream.  That's about all I can say for it.  It set up, and it was scoopable, and it tasted like discount grocery store ice cream.  It also had a slightly oily mouthfeel that I found a bit icky.

So I'm not going to share that recipe with you (that recipe I took pictures of), because I cannot in good conscience recommend it.  Instead, I'll share another Philly-style ice cream recipe, this one from my personal stash of old recipes and with my official stamp of approval.  It requires an ice cream maker and I don't have a picture of it, but it's delicious ... and it's all about delicious, right?

Frozen Irish Coffee

2 Tbs. instant coffee crystals
2 tsp. hot water
1 can sweetened condensed milk
3 1/2 cups half and half
1/2 c. Irish cream liqueur
2 tsp. vanilla extract.

In a small dish, dissolve coffee crystals in water.  Combine all ingredients; mix well.  Freeze in your ice cream maker according to manufacturer's instructions.  Devour.


  1. Too funny Wendy--thanks for not sharing the dud recipe:). by the way, I took a package of your butter shortbread cookies to Jungle Red Writers gang the other day. They were inhaled!

    I once received the Wall Street Journal for a year for no reason--my hub was thrilled!

  2. Oh gosh, Wendy! I wish I could count the times I made a recipe for this blog only to have it bomb. There have been a few nights when I whipped up a last minute dish at ten o-clock at night for a blog the next day. Sorry about that ice cream. I did see a recipe for chocolate ice cream that I'm very tempted to try.

    It's a good thing we all have such different tastes. There are a couple of food sites on the web and a couple of food magazines that I avoid because I know they're just not my taste.

    Ice cream with coffee and liqueur? That has to be good!

    ~ Krista

  3. Hi, Annie/Wendy! I totally understand recipes that don't work...or I mean, I don't understand them, but I try to...and not taking pictures? Totally get that. I've got a number of disaster photos that make me laugh.

    I do like the idea of coffee and liqueur. Yum!!!

    Daryl aka Avery

  4. Don't you just hate when you make a recipe to blog about only to discover the taste is blech? It's a shame, too, since I don't have an ice cream maker and was considering writing a blog about machine-less ice cream. I'll continue my research...

  5. Linda - don't give up, it can be done. I think the problem was this recipe called for whipping cream, and it was just toooooo fatty. (Is that possible? yes.)

    Thanks for your patience with my dud, y'all.