Indian Dal with Yogurt and Cucumbers

As Indian cooks know, spiced foods paradoxically help us feel cooler in hot weather but can also drive out the chill. Although simmering this pot of lentils barely heats up the kitchen, it fills the house with spicy fragrance that stimulates the appetite. Plus red lentils fall apart so quickly that you spend little time in the kitchen.

Many Indians eat dal every day as a valued source of protein. Red lentil dal is particularly easy to make. Like other lentils, they do not need soaking, and depending on how much liquid is used, this dish can be served as a light yet nourishing soup or be cooked down until thick enough to scoop up with pita bread. While the dal cooks, there is enough time to assemble a cooling garnish of yogurt and chopped vegetables so you can have everything on the table in 30 minutes.

Make it a meal: Top dal with a mini-salad of chopped cucumber, scallions, dill, and a dollop of yogurt. Then, serve it with pita bread that has been wrapped in foil and warmed in the oven. If you prefer, you can toast wedges of pita until crisp and also increase the yogurt to a generous quarter-cup.


Indian Dal with Yogurt and Cucumbers
(Makes 4 servings)

Indian dal with pita, cucumber, dill, and Greek yogurt

Ingredients

*Note: If you do not have garam masala, use ½ teaspoon each ground cardamom, coriander and cumin, ¼ teaspoon each ground cinnamon and black pepper, and ⅛ teaspoon ground cloves.

Directions

  1. In large bowl, place lentils. Fill bowl with cold water. Using your fingers, stir lentils 3-4 times, then drain. Repeat 2-3 times, until water runs nearly clear when drained. Transfer lentils to large saucepan. Add onion, garlic, ginger, garam masala, cumin, and oil. Stir to coat ingredients with oil.
  2. Set saucepan over medium-high heat and cook, stirring occasionally, until spices are fragrant, about 4 minutes. Add hot water, bring to boil, cover, and simmer until lentils are soft, 20 minutes; dal will thicken as it cools. Uncover and pour dal into wide, shallow bowl. Set aside until lukewarm (20 minutes). Season to taste with salt.
  3. Divide dal among 4 small soup bowls. Top each with one-fourth of cucumber, scallions, and dill, plus 1 tablespoon yogurt. Cut pitas into 6 wedges. Set each bowl on dinner plate, surround with pita wedges, and serve.

If desired, dal can be covered and refrigerated up to 3 days. Before serving, warm in microwave or in covered pot over medium heat, stirring often.

Nutrition Facts

Per serving


Calories: 260
Total fat: 5 g
Saturated fat: 0 g
Carbohydrate: 40 g
Fiber: 8 g
Protein: 15 g
Sodium: 135 mg


Up-cycle Your Green Space

Bird Feeder

Whimsical bird feeders of recycled glassware add a pop of fun and function to your summer landscape. Here’s how to make one for your feathered friends:

Materials
1” x 48” hardwood dowel
Whittling knife
Outdoor spray paint
Glass cup, plate, and vase
Super glue
Birdseed and water

Directions

  1. Carve one edge of dowel into a point (this will help when placing it in the ground).
  2. Spray-paint dowel, and let dry according to directions on can.
  3. Allow glue to set before gluing each piece: Glue cup to plate, then plate to bottom of vase, then dowel to vase.
  4. When glue is dry, insert dowel about 10-12 inches into ground.
  5. Sprinkle birdseed on plate and fill cup with water as needed.

Will We Ever Fix Our Spelling?

Spelling Cartoon
In the 1900s, the Post frequently covered the move toward simplified spelling.

If you’re reading this, you’ve probably forgotten how difficult it was to learn English. Our language is peculiarly complicated because it’s a mashup of Romance and Germanic tongues that is governed by a set of inconsistent rules. But a big obstacle to mastering English is not our grammar, but our spelling. There is little consistency between the way we spell English words and the way we pronounce them.

Consider the student of English trying to learn that the sound of a long e is spelled seven different ways (he, thee, heat, seize, key, grief, and ski.) Or that the k sound can be represented by a c, ck, lk, ch, or que.

Furthermore, our spelling rules are riddled with exceptions. (For example, most of us are familiar with the rule that requires us to place i before e, except after the letter c. It’s a good rule so long as you don’t apply it to neighbor, weigh, eight, their, leisure, seize, vein, species, science, efficient, etc.)

Today, one reformer, London investment banker Jaber George Jabbour, is trying to straighten out the chaos of our spelling. He developed SaypYu (Spell As You Pronounce Universal), a simplified, phonetic alphabet that works with English and other languages.

This alphabet connects every spoken sound in English to a single character, or group of characters. Consequently, there is only one spelling for every word, and a reliable pronunciation guide for the English vocabulary. (Yu kan tray dhis nyu alfɘbet at his websayt: saypyu.com).

According to Jabbour, “If all words in all languages were spelled phonetically, using a simplified phonetic alphabet such as SaypYu, we would be able to learn foreign languages much more easily. We could become more open to other cultures, which might make our cosmopolitan world a more peaceful and harmonious place.

“Schoolchildren who spend less time memorizing the spelling of words and more time mastering other subject’s such as math, programming, and foreign languages, will be better equipped to compete in a global marketplace.”

Jabbour is very clear on the fact that he is not trying to change spelling. At this point, SaypYu is only intended as an online guide to international communication.

But Jabbour isn’t the first reformer. Several times in our history, language advocates have tried to modify our spelling. One of the greatest efforts began in the 1900s, when Andrew Carnegie funded the Simplified Spelling Board. Within months, this collection of professors and editors created new spellings for a list of 300 commonly used words. Most of the changes simply removed unnecessary letters: Debt became det, money became mony, are became ar, and walked became walkd.

Such a scheme may seem fanciful to us today, but Americans at the turn of the century were in the mood for modernization and reforms. The Post editors were particularly enthused about simplified spelling. In a January 28, 1905, editorial, they claimed that 10 percent of the letters in any document were unnecessary. If these letters could be eliminated, Americans could save 10 percent of their time in writing, composing, printing, and binding the document: “in short, ten per cent of all the labor and cost of writing and publication, a matter of untold millions.”

By setting standards for phonetics, the Post believed, the country would encourage national literacy. Moreover, it might bring global harmony. The editorial states that, “the first step toward a world-wide era of peace and good will is mutual understanding among the nations; and if any language is fitted to become universal by its innate superiority and the might of those who speak it, it is English.” That is, English with an understandable method of spelling.

The spelling reformers soon found they had a powerful ally in Theodore Roosevelt. In 1906, the president ordered the Government Printing Office to use the reformed spelling in government documents. However, Congress refused to go along with Roosevelt’s call to use simplified spelling in the Congressional Record. In the end, according to a senator’s aide who was writing for the Post (“The Senator’s Secretary,” January 12, 1907), “the President, personally, reserved the right to shoot tho and thru and prest and thoroly at the Congress in his messages.” Congress simply changed the spelling in Roosevelt’s speeches back to the traditional style before they were printed. Sensing that the public opinion was shifting away from his crusade, Roosevelt didn’t push the point. He let his remarks appear in the Record with the traditional spelling.

As the simplified spelling movement faded away, spelling reformers were starting to look at the alphabet of Esperanto. This newly created language had been developed as a globally common, easy-to-learn alternative to the world’s dominant languages. Being wholly new, it avoided all the curious spellings and pronunciations that came with legacy languages. But Esperanto caught on no better than world harmony, which was the original goal for which the language had been created.

The idea of simplified spelling remained mostly dormant for the rest of the 20th century; however, recent developments might now make spelling reform relevant again. The first development is the smartphone, which seems to encourage experimental spelling, usually by removing as many letters as possible. Thus “Now is the time for all good men to come to the aid of their party” may be rendered, “Now S d tym 4 ll gud men 2 cum 2 d aid of their prT.”

Another development is the need for international communication in the global marketplace. Non-English speakers would welcome a spelling system that would enable them to pronounce written English so it could be understood. English isn’t the only language with this complication.

Jabbour hopes that parts of his phonetic alphabet might work their way into our language, allowing written and spoken English to resemble each other. It would be a great help in mastering our language—even if you already speak it.

Squash Blossom Morning

farmers-market-coalition-logo-1

Tim Hess of Silent Oaks Farm
Tim Hess of Silent Oaks Farm
Photos by Deborah Henderson

When I asked about the blushing squash blossoms delicately displayed on his table at the Clayton Farmer’s Market in St. Louis, Missouri, Tim Hess of Silent Oaks Farm surprisingly started talking about bees. With his hands and one blossom, he showed how the flowers open up in the very early hours of the morning, making room for the bees to fly in and buzz around.

Hence, picking squash blossoms may require heroic measures to free trapped bees—without getting stung, of course. Intrigued by the story and awed by the warrior tactics that are called upon to bring each squash blossom to market, I had to have some. But then, I asked, what do I do with them?

Tim’s wife Marcille said her favorite way of cooking squash blossoms is to stuff them with soft cheese, mushrooms, or breadcrumbs; dip them in egg and then in seasoned flour; and fry them in a pan. This was the inspiration for my own Squash Blossom Morning.

Squash Blossoms and Basil

Squash Blossom Morning
(Makes 4 servings)

Ingredients

Coating

Stuffing

Frying Stuffed Squash Blossoms

Directions

    1. Delicately rinse squash blossoms, and set aside to dry.
    2. In bowl, sift together dry ingredients for coating. In separate bowl, whisk eggs.
    3. Prepare stuffing: Combine goat cheese, garlic, salt, pepper, mushrooms, and minced basil or parsley.

Stuffed and Fried Squash Blossoms

  1. Open blossoms and spoon ½–1 tablespoon of stuffing mixture into center of flowers. Pinch top of blossoms to close. (Note: Avoid overfilling.)
  2. Dip stuffed blossoms into whisked eggs, and coat in seasoned flour. Set aside.
  3. Heat oil in skillet. Carefully set blossoms into hot oil in a single layer. Cook until golden on all sides (about 3 minutes). Drain briefly on bakers rack over baking pan.
  4. To serve, garnish with fresh basil leaves.



Eczema: Trash the Rash, Naturally

Cup of Tea

There’s no natural (or pharmaceutical) cure yet for eczema, the pesky skin problem that tends to run in families and affects more than 15 million Americans of all ages. But don’t despair. These home remedies are considered generally safe and may be worth adding to your doctor’s recommended treatment plan, according to the American Academy of Dermatology:

Take it easy. Stress has been shown to be a factor in eczema. Don’t skimp on sleep, pace yourself, and make a point of thinking calm thoughts.

Try probiotics (live bacteria). Data from Europe are promising, but the best blend and dose is still being tested. Two probiotic strains (Lactobacillus rhamnosus and Bifidobacterium) are commonly used in eczema studies.

Sip green, black, or oolong tea. In one study, 74 of 118 patients noticed that symptoms improved within one month of drinking 11 ounces of oolong tea three times daily after meals.

Cartoons: Check … Please!!!

"Just between you and me, the shish kebab hasn’t been too popular tonight.” May/June 80

“Just between you and me, the shish kebab hasn’t been too popular tonight.”
May/June 1980

"Very…VERY excruciatingly funny!" August 21, 1954

“Very … VERY excruciatingly funny!”
August 1954

Jul 16, 1960 – “I hate to spoil your evening, Benson, but your orders are stacking up in the kitchen.” July 16, 1960

“I hate to spoil your evening, Benson, but your orders are stacking up in the kitchen.”
July 1960

“Table 14 doesn't want any watercress in his salad.” December 23, 1944

“Table 14 doesn’t want any watercress in his salad.”
December 1944

“I put a new man on the crepes suzette. Keep an eye on him!” January 6, 1945

“I put a new man on the crepes suzette.
Keep an eye on him!”
January 1945

“This is one of our more recent vintages.” September/October 2011

“This is one of our more recent vintages.”
September/October 2011

"Sorry, have you been waiting long?" July/August 2012

“Sorry, have you been waiting long?”
July/August 2012

Caribbean Cabbage

The Scotch bonnet is the pepper of choice in the islands—although you can easily substitute any pepper, especially the habanero, in this recipe. Sautéing the whole pepper infuses the cabbage mixture with its spicy flavor. Those who enjoy even more heat can experiment with either adding an additional pepper or even some red pepper flakes. The honey and vinegar combine to add a sweet and sour quality that balances the heat of the pepper.

Caribbean Cabbage can be served warm, at room temperature, or even chilled depending on your preference. No matter how you decide to serve it, this side pairs well with chicken—either a freshly prepared bird or chilled leftovers. Add a pitcher of unsweetened iced tea and serve it up on the patio or terrace for a taste of the tropics.

Tip: To get the maximum nutritional value from cabbage it’s most effective to shred your own when preparing this dish. But If your schedule is tight, buy a bag of shredded cabbage. One head of cabbage equals about 8 cups shredded.


Caribbean Cabbage
(Makes 6 servings)

Caribbean cabbage with Scotch bonnet peppers

Ingredients

Directions

  1. In large skillet heat oil over high heat. Stir in onion, bell pepper, scallion, and garlic. Sauté until softened (about 5 minutes). Stir in thyme and whole Scotch bonnet pepper. Add salt and pepper to taste.
  2. In small pot on medium heat, warm vinegar, do not boil, and stir in honey, mixing well.
  3. Add cabbage and carrots to onion mix. Stir to combine well, cover skillet and cook over medium-low heat, stirring occasionally, until cabbage begins to soften (about 10 minutes).
  4. Stir in vinegar-honey sauce and tomato into vegetable mixture. Continue stirring until cabbage is tender, about 4 minutes more or until desired tenderness. Remove the Scotch bonnet pepper and thyme sprigs. Serve. (Although typically served warm, you can also refrigerate to cool before serving.)

Nutrition Facts

Per serving


Calories: 130
Total fat: 5 g
Saturated fat: 0.5 g
Carbohydrate: 21 g
Fiber: 4 g
Protein: 3 g
Sodium: 60 mg


Cider-Pomegranate Sorbet

There’s a general rule in cooking that when fruits or vegetables ripen at the same time, they tend to pair well together. This is definitely true of apples and pomegranates. The sweetness of the former softens the bitter notes of the latter. In this delicious, easy-to-make sorbet, pomegranate juice also gives the mixture a beautiful pink color.


Cider-Pomegranate Sorbet
(Makes 6 servings)
two bowls of cider-pomegranate sorbet

Ingredients

Ingredients

  1. In medium saucepan over high heat, stir together juices, sugar, cinnamon, and salt. Boil 5 minutes.
  2. Transfer to large bowl, stir in lemon juice, cover, and chill in refrigerator (with the cinnamon stick) until cold.
  3. Freeze mixture in ice cream maker according to manufacturer’s instructions. For a firmer texture, transfer to an airtight container and freeze an additional 2 hours.

If you don’t have an ice cream maker, check out “3 Easy Ways to Make Ice Cream Without a Machine.”


Recipe and photo reprinted with permission from the U.S. Apple Association. All rights reserved.

Affogato al Caffè

Perfect any time of year, but particularly the warmer months, easy-to-make Affogato al Caffè is an elegant way to serve coffee to your guests, no matter how hot the temperature gets outside.

Affogato means “drowned”—in this case, the CIA chefs suggest a simple yet delicious gelato that is perfect with latte. The fastest way to create this dessert is to pour one or two shots of very hot and very strong freshly brewed espresso over vanilla gelato. Top with whipped cream and dust with grated dark chocolate or cocoa powder, or maybe grated orange peel. Serve it with a spoon to scoop up the ice cream and a straw to savor the melted goodness left at the bottom of the cup. Serve with biscotti or any type of dry Italian cookies.

You can find the following gelato recipe in Italian Cooking at Home with The Culinary Institute of America (2011, Wiley & Sons), which is available at bookstores nationwide or at ciaprochef.com/fbi/books.html.


Affogato al Caffè
(Makes 6-8 servings)
gelato drowned in coffee

Ingredients (Coffee)

Ingredients (Gelato)

Directions

  1. Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.
  2. Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer’s instructions.
  3. Transfer to a container and freeze for about 2 hours before serving.
  4. Brew espresso coffee.
  5. Whip the cream to medium peaks.
  6. Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).

Nutrition Facts

Per (1 ounce) serving


Calories: 70
Total fat: 4 g
Carbohydrate: 9 g
Fiber: 0 g
Protein: 1 g
Sodium: 10 mg


Recipe, photo, and video courtesy The Culinary Institute of America. All rights reserved.

Traditional Kulfi Ice Pops

“This is the traditional way to make kulfi, India’s version of ice cream pops: from concentrated milk that has been cooked down to about a third of its volume,” says Andrew Chase, author of 200 Best Ice Pop Recipes. “As boiling down the milk is a bit time-consuming, most Indian home cooks don’t make these ice pops. But they are better than any commercial ones I’ve tried, so I think they are well worth the effort. And I like to fortify the milk with a little 10% cream to boost the milk-fat content just a touch, to approximate rich, natural milk.”


Traditional Kulfi Ice Pops
(Makes 10-13 servings)
kulfi ice pops

Ingredients

Directions

  1. In large, wide, heavy-bottomed saucepan or Dutch oven, combine milk, cream, cardamom, and cloves. Bring to boil over high heat, reduce heat to medium and boil gently, stirring often (at least every 5 minutes) and stirring in any skin that forms, until liquid is reduced to 3 cups, about 80 to 100 minutes.
  2. Place sieve over large measuring cup and strain. Discard solids. Return mixture to saucepan. Stir in sugar, almonds and pistachios; simmer over low heat, stirring, for 5 minutes. Remove from heat and set aside to cool.
  3. Transfer mixture to bowl. Place in freezer and chill, stirring a few times, until slushy, about 1 ½ to 2 hours. Whisk until smooth and thick. Spoon into molds, tapping them on work surface to remove any air pockets. Insert sticks and freeze until solid, at least 3 more hours.


200 Best Ice Pop Recipes book cover

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. robertrose.ca May not be reprinted without publisher permission.

Roasted Garlic Ice Cream with Raspberry Preserve Ribbon

There are quite a few recipes for garlic ice cream floating around, but the one I chose features roasted garlic rather than raw. I like garlic—a lot—but roasted garlic has a sweeter, smoother flavor that lends itself to ice cream a bit better. I also like the combination of garlic and raspberries. The inclusion of homemade raspberry preserves added a nice ribbon through the ice cream. But I have to warn you: Every time I open the tub to eat a bowl, I get a giant whiff of garlic. But the flavor is really mellow, and it tastes pretty darn good.

[In the month of August, Farm to Philly writers offer up their favorite recipes as part of the annual Frozen Treats Challenge, using the Philadelphia area’s best local fruits and vegetables, herbs, eggs, cream, and milk. This garlic ice cream recipe was part of the 2012 challenge. For more fascinating flavors—including a beet ice cream and a carrot curry ice cream—visit farmtophilly.com.]


Roasted Garlic Ice Cream with Raspberry Preserve Ribbon
(Makes 4 servings)

dish of garlic ice cream with raspberry ribbon

Ingredients

Directions

  1. Combine garlic and cream in saucepan over medium heat; bring to simmer. Using stick blender, blend garlic/cream mixture for a minute (this also works in blender or food processor).
  2. Mix egg yolks, sugar, and vanilla in separate bowl.
  3. Mix ladleful of cream mixture into yolks and stir briskly; mix yolk mixture into saucepan. Simmer for 30 minutes or until mixture is thickened to your liking.
  4. Pour in ice cream maker and freeze according to directions. When ice cream has thickened, dribble in spoonfuls of preserves to make ribbon
  5. Alternatively, or in addition to, layer ice cream into container, spread layer of preserves over top, add more ice cream, then preserves, and continue until all ice cream is in container.


Strawberry Lassi Ice Pops

Yogurt, honey, strawberries, and a touch of black pepper make for a delightful combination that’s sure to be a hit. It’s even healthy—which is surley a selling point.


Strawberry Lassi Ice Pops
(Makes 8-10 servings)
Strawberry Lassi Ice Pop

Ingredients

*Use at least 2% yogurt or yogurt with a higher fat content for this ice pop. Greek-style or drained (thickened) yogurt also produces a good result. Non-fat or 1% yogurt can be used but will produce an icy rather than creamy result. Use a light-flavored floral honey such as wildflower, orange blossom, acacia, or clover.

Directions

  1. In blender at medium speed, purée strawberries, yogurt, milk, honey, and pepper.
  2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.


200 Best Ice Pop Recipes book cover

Excerpted from 200 Best Ice Pop Recipes by Andrew Chase © 2013 Robert Rose Inc. robertrose.ca May not be reprinted without publisher permission.

Granny Smith Apple Sorbet

Apple ice cream and sorbet is more popular in Europe, but this recipe is as American as apple pie—just a little bit colder.


Granny Smith Apple Sorbet
(Makes 8 servings)
2 cups of apple sorbet and half apple

Ingredients

Directions

  1. Halve and core apples; cut into thin slices, leaving skin on.
  2. Toss with lemon juice and place in freezer overnight.
  3. Next day, make simple syrup with sugar and water, bringing liquid to a boil. Add cinnamon stick and ginger. Simmer for 5 minutes.
  4. Pour over apples and stir.
  5. Purée apple/syrup mixture into food processor, blend until smooth.
  6. Freeze in ice cream maker according to manufacturer´s directions. Allow to soften slightly before serving. (If you don’t have an ice cream maker, see “3 Easy Ways to Make Ice Cream Without a Machine.”)

Nutrition Facts

Per serving


Calories: 190
Total fat: 0 g
Saturated fat: 0 g
Carbohydrate: 48 g
Fiber: 2 g
Protein: 0 g
Sodium: 0 g

Recipe courtesy of the U.S. Apple Association, from In Praise of Apples: A Harvest of History, Horticulture & Recipes (Lark Books), by Mark Rosenstein. All rights reserved.

Raspberry Frozen Custard

Call it frozen custard, call it gelato—by any name this smooth and intensely flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned ice cream maker using ice and salt, but it’s absolutely effortless in one of the new electric machines. Remember to pre-freeze the container portion of the ice cream maker.

(If you don’t have an ice cream maker, check out “3 Easy Ways to Make Ice Cream Without a Machine.”)


Raspberry Frozen Custard
(Makes 8-10 servings)
two scoops of raspberry custard

Ingredients

Directions

  1. In food processor or blender, blend raspberries and cream.
  2. Pour into medium saucepan, cook and stir over medium-high heat just until steam begins to rise off surface.
  3. In small bowl, beat egg yolks and sugar well. Gradually stir about ½ cup hot raspberry mixture into egg yolks.
  4. Slowly pour yolk mixture into remaining raspberry mixture in the saucepan and stir well to blend.
  5. Turn into small bowl, cover and chill.
  6. Freeze in ice cream freezer until almost solid. Transfer to freezer container, cover tightly and freeze until ready to serve. (No ice cream maker? See “3 Easy Ways to Make Ice Cream Without a Machine.”)
  7. Let hard frozen custard stand at room temperature about 5 minutes for easier scooping.

Nutrition Facts

Per serving


Calories: 226
Total fat: 15 g
Saturated fat: 8.86 g
Carbohydrate: 21 g
Fiber: 1.77 g
Protein: 2.68 g
Sodium: 32 mg


All content © 2008 Washington Red Raspberry Commission.

Homemade Avocado Ice Cream

Fresh and rich Hass Avocado Ice Cream can be served simply in a bowl for a summer BBQ or dressed up in martini glasses for a more sophisticated affair. (If you don’t have an ice cream maker, check out “3 Easy Ways to Make Ice Cream Without a Machine.”)


Homemade Avocado Ice Cream
(Makes 8 servings)

bowl of avocado ice cream

Ingredients

Directions

  1. Puree milk, Hass Avocados, sugar, and juice in blender.
  2. Blend in remaining liquid of your choice, along additional flavorings such as mint or vanilla.
  3. Follow instructions on ice cream maker to freeze and finish. (No ice cream maker? Check out “3 Easy Ways to Make Ice Cream Without a Machine.”)

Nutrition Facts

Per serving


Calories: 190
Total fat: 14 g
Saturated fat: 7 g
Carbohydrate: 17 g
Fiber: 4 g
Protein: 3 g
Sodium: 30 mg


Recipe courtesy of Hass Avocados.

3 Easy Ways to Make Ice Cream Without a Machine

No ice cream maker? No problem! Here are three easy alternatives.

1. Try a freezer bowl.

In this video (complete with a recipe for blueberry ice cream), Laura of Last Ditch Vintage Kitchenwares reveals how to make ice cream in less than five minutes!

2. Use a blender and a freezable, sealable container.

This tutorial for overnight ice cream comes from David Chilcott, aka the One Pot Chef, and includes a sweet caramel banana ice cream recipe.

3. Put it in a bag.

Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, shares how to make ice cream using freezer bags and salt water.