Channeling Julia

There's nothing more elegant than homemade ice cream for a memorable evening. Whether you choose to make a sherbet, sorbet, frozen yogurt or the rich creamy stuff - your guests will find it the perfect cap to a fantastic meal.

How many of us have that ice cream maker sitting on a dusty shelf? Perhaps we've even used it a time or two since it was given to us years ago. Or maybe there's even an old hand cranked one from your childhood stored in the attic? Take it out and get it ready for a real taste treat! The kids will love it - another mysterious kitchen gadget, another opportunity to help out in the kitchen!

And it wouldn't be true recessionary cooking if we didn't get something from a can. In this case we'll be using sweetened condensed milk to make ice cream.

By the way, I like strong flavors - cut back on the amounts of flavorings if you like a lighter taste.

Vanilla Ice Cream

2 - 14 or 15 oz cans - sweetened condensed milk

2 eggs

1 tablespoon vanilla extract

Chocolate Ice Cream

2 - 14 or 15 oz cans - sweetened condensed milk

2 eggs

1 tablespoon cocoa or carob powder

optional: 1 tablespoon vanilla extract

Coffee Ice Cream

2 - 14 or 15 oz cans - sweetened condensed milk

2 eggs

1 tablespoon instant coffee

optional: 1 tablespoon vanilla extract

Empty the cans into a small boiler, add eggs and flavor

Beat until smooth

Slowly heat to at least 160