Thank goodness for refrigeration, 'cause I wouldn't be whipping up a batch of ice cream here in Florida at any time of the year, let alone in the middle of September.
The newest member of our family is a Cuisinart frozen yogurt, ice cream & sorbet maker. I wrote about it this week in my Table Scraps newspaper column.
After first making a "custard" and letting it refrigerate overnight, the mixture is poured into a revolving cannister the next day.
coconut-avocado ice cream. Really. I'll keep you posted.