It's summertime in the city and the streets are melting in a blaze
of shimmering heat, smoggy air is clogging your throat, and every
step outside your air-conditioned environs brings you closer to
Unless, of course, you live in a rural area where the burning sun
shines down from a bright, cloudless sky, parching your lips and
causing the rain-starved dirt at your feet to crumble with your
every step, revenging itself by rising up and enveloping you in
a cloud of acrid dust.
Ah, Summertime... doesn't it just make you... well, enough with
the bad hyperbole and runaway sentences (this is why everyone starts
looking nervous when I take pen in hand). I think probably I've
gotten my point across: it's hot here.
Perfect time to think of things cool, creamy and refreshing.and
surprisingly simple to make.
For example: ice cream.
I'm tempted to rhapsodize about that first heat quenching mouthful;
the smooth, creamy burst of flavor hitting your taste buds, transporting
you instantly to. however, I will spare you more of my nattering
on and transport you instead to the recipes.
These two recipes were contributed by a friend of mine in Australia.where,
funnily enough, it is winter now. Luckily, there are no laws against
making and eating homemade ice cream even when it's cold outside.
Easy (no cooking required) Ice Cream
If you have a freezer setting, turn it to coldest.
2 egg whites
1/2 pint cream
3 tablespoons powdered sugar
a few drops vanilla or peppermint essence or,
2 teaspoons coffee essence or,
1/2 cup crushed fruit or,
1 tbsp powdered chocolate or,
1/2 cup jam, omitting the powdered sugar.
Beat egg whites until stiff, whip cream very lightly. add sugar
and flavouring to crea, gently
fold in egg whites, pour into refrigerator tray and freeze.
For fluffier ice cream, you can open the freezer and stir the mixture
every half hour or so (which also gives you a great excuse to cool
off even more) but it's not necessary.
Still Easy (tiny bit of cooking required) Ice Cream
14 1/2 oz tin evaporated milk, not sweetened condensed
1 1/2 tbsp castor sugar
1 tsp vanilla essence (or other)
1 tsp gelatine
1 tbsp boiling water
Add sugar and vanilla to milk. Dissolve gelatine in water and while
still hot stir into milk. Freeze until ice crystals form. Remove
to chilled bowl and beat until stiff. Return to refrigerator tray
See how (almost) effortless it can be? My kind of cooking. Enjoy.
[Editors note- Australian
to American translation:
castor sugar is sold as "superfine sugar" in the U.S.
Do you have a question, comment or would like to
submit a favorite recipe of your own? We'd love to hear
from you! We are especially interested in recipes which have
a cultural significance, or story behind them, or which are associated
with various holidays around the world. Drop us a line and tell
us about it. The Fat Man's Kitchen
the Fat Man's Kitchen