By TULSA TO DO on Jul 22, 2008, at 2:17 PM Updated on 7/22 at 2:17 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
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Have you ever made something that had you doubting whether you were a good cook?
I'm an OK cook, but I doubt my skills when it comes to certain things: puff pastry and canning are two.
But ice cream? Ice cream is supposed to be easy and fun. Right?
Last night, while working on an upcoming story about homemade ice cream, I tested a couple of batches. The end result was great, and you'll find the recipes for both buttermilk peach ice cream and orange sherbet in next week's paper.
But let me tell you, I was worn out. How could a simple ice cream be so taxing?
Maybe it was that I made a custard base instead of the simpler sweetened condensed milk versions. Maybe it was that I was using a White Mountain outdoor ice cream maker that required two bags of heavy, dripping ice and rock salt. Maybe it was that it felt like it was 100 degrees outside, even at 9 o'clock. Maybe it was that I got a late start.
At any rate, at 10 p.m., the stupid ice cream maker was churning loud enough to wake up any early-to-bed neighbors, I was cleaning a kitchen that looked like a culinary war zone and every time I walked from the kitchen to the back porch I slipped on the drips dotting my floors from those bags of ice.
But the ice cream was good. Good enough that I grabbed a little dish and a spoon and ate a bowl on my back porch. But that's what summer's for...staying up past your bedtime, eating ice cream in the dark and taking on new adventures.
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