W.hen something always excites me in summer, it’s ice cream. There is always a place in my stomach for it, even if I spurned the last leftovers from the barbecue before. The disappointment is all the greater when the vanilla ice cream is too bland, the ice lolly that is hyped on Instagram tastes artificial, or when you lose your appetite at the cash register: 1.90 per scoop (as seen in Munich’s Glockenbachviertel, for example) are somehow steep, and the prices on the ice cream menu at the kiosk have also been lower – right?
Only one thing helps: do it better yourself. My first attempts with googled recipes unfortunately turned out to be a mistake in recent years: The quick version with condensed milk and sprinkles was not only too sweet, it also melted faster than I could eat it. The more elaborate chocolate and cream ice cream flaked and was peppered with ice crystals despite eager stirring, and I forgot the frozen fruit juice after trying it for the first time and only discovered it in the freezer months later. That says everything about how well this ice cream turned out.
Admittedly: an ice machine could help. But another expensive device that takes up space in the closet half the year? Does not have to be. Time for one last try, this time with professional guidance. Ice cream courses are offered by “BakeNight”, a start-up from Berlin that bakes or prepares ice cream under supervision. Two recipes are provided for this purpose, the course management accompanies the preparation, gives tips and answers questions. I opt for the version with ice cream on a stick: The course photos promise at least a result that is suitable for Instagram, which is almost half the battle these days.
Due to the corona, the course does not take place on site in pastry shops and the like, as is usually the case, but via zoom in the home kitchen. The evening before, I go on a big shopping tour: A foray into the supermarket is enough for the ingredients, various things from the fruit and vegetable department, juices, tea and dairy products are needed. At first glance, the shopping list looks long, but I already have a lot at home, such as tea, cream cheese, salt or honey. I find ice cream molds cheap in the household goods store. Alternatively, you can of course also order them on the Internet or improvise: Muffin molds made of silicone or empty yoghurt pots are also suitable, and straws or spoons can be used as sticks. To do this, simply let the ice freeze for an hour and then plug it in.
“You know exactly what’s inside”
It starts the next morning: We want to prepare two different types, a water and a milk ice cream. And although a cold dish is supposed to be created here, it is first time to cook. We make tea that is refined with different flavors. I opt for lemon zest, ginger and honey – it can smell delicious in the kitchen. Then a fruit juice of your choice is mixed with it.