When the high temperature for the day is expected to exceed 115°F here in Phoenix, ice cream is practically a necessity. Right behind central air conditioning and modern water systems.
When it’s this scorching hot, I want to crawl inside my freezer the moment I open it and feel that cool gust of air. Instead, I settle for a frosty treat.
There’s many ways to make ice cream, and since I wrote a whole book about ice cream sandwiches I’m extremely familiar with the topic. So I’ve included some insights and tips below, but this recipe truly is very straight forward.