Baked Alaska from the Soul of the Earth

Toasted marshmallow. Fresh peaches. Honey. A butter-rich cake that hints at caramel due to a heap of brown butter. These are the flavors of my first Baked Alaska. It's preparation wasn't the disaster (i.e., torching ice cream) I always assumed it would be. But maybe my kitchen confidence has improved a bit since the first time I heard what's involved in making a Baked Alaska.

Having no disastrous stories with which to regale you, let's move topics to the world news. Did you hear the price of wheat is rising? Bad news for the state of our global climate and for everyone not abstaining from gluten. But good impetus if, like me, you want to explore alternative grains in their whole form. After reading Good to the Grain cover to cover, I'm ready to nearly wholly commit back to this way of baking. Though, it's not purely from a health or economic perspective. Really, it's driven by wanting to learn new flavors and new textures. Spelt and buckwheat have been my mainstays when I wander past the bin of all-purpose. I'm ready to push the boundaries a little further.

So in that vein...

Today's new-to-me flour is brought to you by the whole grain: kamut [pronounced ka MOOT]. When ground to a fine powder to be used as flour, the amber-colored grain has a buttery flavor and lends a crumbly, sandy texture. This makes it well-suited for baked goods and an especially perfect complement to those rich in butter. Compared to standard wheat, kamut is higher in protein, lipids, selenium, zinc and magnesium, making it a high energy food source that is rich in antioxidants.

Kamut's ancestry can be traced as far back as the wild grains that grew in the Fertile Crescent of Mesopotamia and are claimed to have traveled on Noah's ark. According to legend, 36 kernels of khorasan wheat found in an Egyptian tomb made their way into the capable hands of an organic farmer in Montana. He named the seeds "Kamut" after the ancient Egyptian name for wheat, a word that also meant "soul of the earth". The name was trademarked and an organization was founded to promote research and production worldwide. Still to this day, the organization has protected kamut from being altered by modern plant-breeding practices. Any wheat sold under the name Kamut is guaranteed to be produced organically, free of GMOs. To me, that fact alone is a beautiful reason to incorporate kamut into your baking repertoire.

The cake recipe I'm sharing here is a simple way to showcase its flavor. Using browned butter goes even further to intensify the richness. Read the recipe at least once through before starting to mix the ingredients. The order of additions is quite unique compared to standard pound cake recipes. Also, care should be taken to disturb the batter as little as possible when mixing.

To complete the dessert, I'm sharing my favorite method to make meringue. I learned the technique from Martha Stewart. Like the pound cake, it too is less conventional in preparation as the egg whites are heated over a pan of simmering water just long enough to coax the sugar to melt. Standard meringue recipes skip this step, and as a result, at least to my palate, have a metallic taste. This method produces something more akin to the texture of a marshmallow without the stiffness from added gelatin.

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”. Though both are excellent resources, I didn't use either for the following recipes.

Honey-Peach Ice Cream
from ezrapoundcake.com
who adapted from Dorie Greenspan’s “Baking: From My Home to Yours”

Makes about 1 quart

2 pounds ripe peaches, peeled and pitted
1/4 cup honey
1 cup whole milk
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 tsp vanilla extract

Coarsely chop half the peaches into 1/2-inch chunks, and combine with the honey in a small saucepan. Bring to a boil, then lower the heat, cover and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Puree the mixture using a blender, food processor or immersion blender. Set aside.

In a medium saucepan, bring the milk and cream to a boil.

Meanwhile, in a medium bowl, whisk the yolks and sugar together. While whisking, slowly pour in about one third of the milk-cream mixture – this will temper the eggs so they won’t curdle. Pour the custard back into the pan, whisking continuously. Cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170° F, but no more than 180° F.

Remove the pan from the heat and stir in the vanilla and peach puree. Refrigerate the custard until chilled (preferably overnight).

When sufficiently chilled, scrape the custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze for at least 2 hours, until it is firm enough to scoop.

Brown Butter Kamut Pound Cake
adapted from Alice Medrich’s Pure Dessert

16 TBS unsalted butter
3 TBS whole milk, at room temp
3 large eggs, at room temp
1 1/2 tsp vanilla extract
1 cup cake flour (sift before measuring)
1/3 cup plus 1 TBS whole-grain kamut flour
3/4 cup sugar
3/4 tsp baking powder
1/4 tsp salt

Position a rack in the lower 1/3 of the oven and preheat to 350°F. Line a 8 x 4-in loaf pan with parchment.

Place the butter in a large skillet over medium heat. Brown the butter until the milk solids are a dark toasty brown and the butter smells nutty. Pour into a shallow bowl and chill in the freezer until just congealed but still soft, 15-30 minutes.

In a medium bowl, combine the milk, eggs, and vanilla by whisking together.

Mix together and then sift the flours, sugar, baking powder, and salt into the bowl of a standing mixer. In tablespoon portions, scoop 13 TBS of brown butter into the mixing bowl as well. To this add half of the egg mixture. Beat on low speed just until the dry ingredients are moistened. Increase the speed to medium and beat for just 1 minute longer. Scrape down the sides of the bowl and add half of the remaining egg mixture. Beat for 20 seconds. Scrape the sides of the bowl again and add the final remaining portion of the egg mixture. Beat for 20 seconds.

Scrape the batter into the prepared loaf pan. Smooth the surface before transferring to the oven. Bake about 55-65 minutes, until golden brown and when a toothpick inserted into the center comes out clean. If excess browning occurs, tent the pan loosely with foil, after the first 30 minutes into baking.

Cool in the pan 10 minutes. Use the parchment overhang to transfer right-side-up onto a cooling rack. Allow to cool completely.

Meringue

4 egg whites
1 cups plus 2 TBS sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
salt

Just before serving, combine whites and sugar in a mixer bowl. Set over a saucepan of simmering water. Whisk until sugar dissolves and mixture is warm, about 3 minutes. Transfer bowl to a mixer, and add vanilla, cream of tartar, and a pinch of salt. Whisk on medium-high speed until shiny, stiff peaks form, about 7 minutes.

Assembly Instructions

Line a bowl with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

Level the top of the brown butter pound cake with a serrated knife. Cut out a circle of cake equal to the diameter of the rim of the bowl. Eat the scraps as a reward for your labor.

Make the meringue.

Unmold the ice cream and invert on top of a cake round. Trim any excess cake if necessary.

Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

Toast the tips of the meringue with a culinary torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet under a broiler until lightly golden.

Serve immediately.

Swiss Roll Ice Cream Bombe

Confessions from my middle school lunch box: Little Debbie Swiss Rolls were my fav! And they tasted even better straight from the freezer. Oh how my leanings in consuming preservatives and packaged foods has changed nowadays. This doesn't completely rule out a place for Swiss rolls in my diet. It just means I'd make them myself now...from scratch...if I had a hankering.

Making this Swiss roll was the first time I've ever baked a rolled cake. Well, to be honest, this was my second time baking a rolled cake--the first attempt at this recipe was a crumbly, cracked mess. But the second time around, from those mistakes, I adapted a rolling technique that was much better (or one could argue was obsessive and constantly fidgety). Now I'm all set to put my skills to the test come yule log season or jelly roll craving.

To complete the bombe, two layers of ice cream separated by a layer of fudge lie beneath the cake. I wanted the ice creams to appear as swirled as the Swiss rolls, so I chose to mix in black currant curd to the vanilla-thyme layer and fudge ripple to the dark chocolate layer.

Homemade ice cream was a perfect way to use the 18 egg yolks I had leftover after taking their companion whites to make an exceptionally large batch of buttercream for my friends' wedding cake/cupcakes. Also, this was a great opportunity to try recipes from two of my newest cookbooks: Lola's Ice Creams & Sundaes and Perfect Scoop.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Swiss Roll Ice Cream Bombe

Vanilla-Thyme Ice Cream Swirled with Black Currant Curd

from Lola's Ice Creams & Sundaes

1 vanilla pod

fresh thyme sprigs, tied in a bundle

750 ml whole milk

450 ml whipping cream

12 egg yolks

240 g sugar

Put the milk and cream in a large sauce pan. Halve the vanilla pod and scrape out the seeds. Add both the pod and the seeds and the thyme to the milk and cream. Heat to just below boiling. Cover, take off heat and set aside to steep. After 20 minutes of steeping, remove the vanilla pod and thyme bundle, but do not discard. Re-warm the mixture to just below boiling again.

Beat the egg yolks with the sugar. Add a third of the warm milk-cream to the egg-sugar mixture, whisking constantly. While continuously stirring, return this custard mix to the pan with the rest of the milk-cream. Slowly heat the custard stirring constantly until the temperature reaches 80° C. Maintain this temperature for 15 seconds. Do not allow the mix to boil or it will scramble.

Turn off the heat and continue whisking the custard for a few minutes to reduce the heat. Transfer the mixture to a container, add in the reserved thyme and vanilla pod. Chill in the fridge for at least 4 hours or ideally overnight.

Before churning in your ice cream machine, remove the vanilla pod and thyme.

Black Currant Curd

makes about 2 cups

1 pint black currants, rinsed

2 TBS water

½ cup sugar

2 TBS unsalted butter

2 large eggs

1 large egg yolk

Place the black currants and the water in a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally for 20 minutes or until the currants are mushy. Pass the currants through a food mill to produce about 1¼ cups puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot currant mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened and has reached 170° F. Pour into a container, cover and chill.

Mixing it in: The curd should be throughly chilled before using. Just before you remove the ice cream from the machine, spoon some on the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the curd between layers of ice cream. Avoid stirring it in as it will make the ice cream muddy looking.

Deep Dark Chocolate Ice Cream with Fudge Ripple

from Lola's Ice Creams & Sundaes

500 ml whole milk

500 ml whipping cream

40 g cocoa powder

250 g dark chocolate (70% cacao)

3-4 fresh coffee beans (optional)

6 egg yolks

150 g sugar

Heat the milk and cream in a pan to just below boiling, then remove from heat. Make a paste with the cocoa powder by mixing it with a little heated milk and cream. Add the paste to the warm milk-cream and whisk continuously over a very low heat for 4-5 minutes in order to cook out the powdery taste of the cocoa.

Break up the chocolate into small pieces and place it in a bowl set over a pan of simmering water. Stir from time to time until the chocolate melts. Add the melted chocolate and coffee beans to the milk and cream. Stir until everything is combined.

Beat the egg yolks with the sugar. Add the warm milk to the egg-sugar mix and return the mixture to the pan. Heat the custard, stirring constantly, to 80° C. Maintain this temperature for 15 seconds. Do not allow the mix to boil or it will scramble.

Turn off the heat and continue whisking the mix for a few minutes to reduce the temperature.

Transfer the mixture to a container. Chill in the fridge for at least 4 hours or ideally overnight.

Churn in your ice cream machine.

Fudge Ripple

from David Lebovitz's Perfect Scoop

makes 1 cup

100 g sugar

80 ml light corn syrup

125 ml water

50 g cocoa powder

½ tsp vanilla extract

Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Mixing it in: The fudge ripple should be throughly chilled before using. Just before you remove the ice cream from the machine, spoon some on the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the fudge ripple into the ice cream, as it will make it muddy looking.

Swiss Rolls

For the cake:
5 large eggs, at room temperature
1 cup (225 grams) sugar, plus extra for rolling
6 TBS (45 grams) all purpose flour
5 TBS (40 grams) cocoa powder
2 TBS (30 ml) boiling water

For the filling:
2 cups (500 mls) whipping cream
1 vanilla pod, cut into ½ cm pieces (or 1 tsp vanilla extract)
5 TBS (70 grams) sugar

Preheat the oven to 400° F. Brush a half sheet pan with a neutral-flavored oil and line with parchment paper.

In a large mixing bowl, add the eggs and sugar and beat until very thick; when the beaters are lifted, they should leave a trail on the surface for at least 10 seconds. Sift together the flour and cocoa powder and gently fold into the egg mixture with a spatula. Then, fold in the boiling water.

Pour the batter into the prepared sheet pan, spreading it evenly into the corners. Place the pan in the center of the oven and bake for about 10-12 minutes or till the cake is springy to the touch.

Spread a kitchen towel on the counter and generously sprinkle it with sugar. Upon removing from the oven, immediately turn the cake onto the towel and peel away the parchment paper. Trim away any crisp edges and generously sprinkle sugar over the cake. Starting from the long edge, roll the cake along with the towel. Be careful not to apply too much pressure, as the cake will crack. Place the wrapped roll on a rack to cool, seam side down. Allow the cake to cool completely, about 30 minutes.

To make the filling, grind together the vanilla pieces and sugar in a coffee bean grinder until throughly mixed together. Skip this step if you are using vanilla extract. Combine the cream and vanilla-sugar mixture in a large bowl and beat until very thick.

When the cake has cooled completely, open the roll and spread the cream mixture evenly, leaving a ½-inch border. Roll the cake up again, this time without the towel. Wrap in plastic wrap and chill in the fridge seam side down until ready to use.

Assembly

Line the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap, leaving a generous overhang. Cut the Swiss roll into slices approximately 2 cms thick.

Arrange two slices at the bottom of the bowl, with their seam sides facing each other. Arrange the remainder of the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze until the slices are firm (at least 30 minutes). Meanwhile, set the first layer of ice cream out to soften.

When ready to proceed, remove the bowl from the freezer, peel back the plastic wrap cover and spread the ice cream over the cake slices and up the sides of the bowl. Replace the plastic wrap and freeze until firm (at least 1 hour).

Pour the fudge sauce over the frozen ice cream layer, cover with the plastic wrap and freeze until firm (at least 1 hour). Meanwhile, soften the second flavor of ice cream.

When ready to proceed, spread the second layer of ice cream over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours until completely set.

When ready to serve, peel back the plastic cover, and used a serrated knife to level the bottom of the cake so that it is flush with the bowl. Place the serving plate on top of the bowl. Turn it upside down. Carefully lift off the bowl and peel off the plastic lining. If the bowl does not come away easily, wipe the outside of the bowl with a kitchen towel dampened with hot water.

Keep the cake out of the freezer for at least 10 minutes before slicing. Slice with a sharp knife, dipped in hot water.

Fruit Curd Popsicles

Recently, I sensed a trend in the artisanal popsicle. Recipes and photo spreads are "pop"ping up in food magazines and blog posts, and a variety of molds are out on the market boasting nostalgia, fun shapes, or no-mess features. Also, there's these people of whom I'm completely in awe.

You don't need me to tell you that it's been a pretty hot summer and that the trend of DIY endures. I so entirely relate and was ready to jump on that bandwagon. My first vision of frozen relief: multiple, vibrant stripes of fruit curd. Tart, refreshing, and a gorgeous gradation of color. That's the concept I was after.

Making interesting fruit curds strongly rivals my interest in jam making. Freezing them in popsicle format just seemed like a logical next step. The flavors of this batch, layered from top to bottom/ lightest to darkest, include: lemon-buttermilk sherbet, gooseberry curd, raspberry curd, and black currant curd. See below for the recipes.

Not ready to invest in popsicle molds? Try the tricks outlined here.

And for fun, read the brief history of the popsicle. Learn how they got their name...

THE RECIPES:

Lemon Buttermilk Sherbet
from David Lebovitz's "The Perfect Scoop"

makes about a quart

⅓ cup water water
⅔ cup sugar
Zest of 1 lemon
2 cups buttermilk
¼ cup lemon juice

In a saucepan, bring the first three ingredients to a boil. Remove from heat, transfer to a bowl and refrigerate until thoroughly chilled. Once it has chilled, add the buttermilk and lemon juice and churn in your ice cream machine.

Gooseberry Curd

makes about 2 cups

1 pint pink gooseberries, rinsed

2 TBS water

½ cup sugar

2 TBS unsalted butter

2 large eggs

1 large egg yolk

Place the gooseberries and the water in a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally for 20 minutes or until the gooseberries are mushy. Pass the gooseberries through a food mill to produce about 1¼ cups puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened and has reached 170° F. Pour into a container, cover and chill.*

Raspberry Curd
from Tea and Cookies



makes about 3½ cups

12-oz fresh raspberries

1 cup sugar
4 large eggs

4 TBS fresh lemon juice

4 TBS unsalted butter (½ stick)

¼ tsp salt



In a medium saucepan, add the raspberries, sugar, lemon juice, butter, and salt. Heat on medium and, as the butter begins to melt and the raspberries break down, start whisking. Cook on medium heat until the mixture is uniform and the fruit has softened.

In a separate bowl, whisk the eggs. Stirring continually, slowly add ½ cup of the fruit mixture to the eggs. Mix to incorporate.

While whisking continually, slowly add the eggs back into the raspberry mixture. Stir constantly as the mixture heats and thickens slightly. Don’t let the mixture come to a boil, but small bubbles around the edges are okay.

Taste and add more sugar if desired.

Place a mesh strainer over a large bowl. Pour half the raspberry mixture into the strainer and, using a spatula or spoon, press the solids into the mesh. When all the raspberry curd has been expressed, discard the solids and strain the second half of the mixture.
Refrigerate the curd until use.*

Black Currant Curd

makes about 2 cups

1 pint black currants, rinsed

2 TBS water

½ cup sugar

2 TBS unsalted butter

2 large eggs

1 large egg yolk

Place the black currants and the water in a non-corroding saucepan. Cover and cook on a low-medium heat, stirring occasionally for 20 minutes or until the currants are mushy. Pass the currants through a food mill to produce about 1¼ cups puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot currant mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened and has reached 170° F. Pour into a container, cover and chill.*

*Curds can be stored about a week in the refrigerator, frozen for several months, or canned,

processing in

a hot water bath for about 15 minutes.

When life gives you limoncello...make sherbet

Thank goodness March is here! February was a particularly hard month for a lot of people I know. Hearing so much woeful news, it seemed like the darkest month all winter. But for the last several days in a row (at least where I live), the sun has been shining, and the snow has been melting. Spring is definitely on its way, and it's bringing with it the promise of new beginnings and in my kitchen, a spate of lemon recipes.

Recently, I came into possession of one too many bottles of limoncello. For my comfort level, I couldn't let them sit idle for too long. Something creative had to be done to consume it. I'm not so much a drink-it-neat or over-the-rocks type of person. Recipe searches and suggestions turned up tiramisu (which I made), or sorbet, or (for the least effort involved) poured directly over ice cream. That's about all I found. I wanted to combine these last two ideas to make something not too icy (like sorbet) and not too creamy (like ice cream). Sherbet to me seemed like a good compromise, refreshing and comforting. This sherbet has a grown-up, yet nostalgic flavor and a consistency akin to lemon push-pops. Believe what you will about whether or not all the alcohol is cooked off when making the syrup. Moderation is always key and ample enough a portion to bring comfort and cheer.

Limoncello Sherbet

makes 1 quart

1 cup limoncello
1 cup water
¾ cup fresh squeezed lemon juice (from about 4-5 lemons)
½ cup sugar
1 tsp vanilla
1½ cups whole milk, chilled

Combine limoncello, water, lemon juice and sugar in a saucepan set over medium heat. Bring to a boil, stirring all the while to dissolve sugar. Continue to boil for 5 minutes, allowing the alcohol to evaporate and somewhat concentrating the liquid into a loose syrup. Remove from heat, stir in vanilla, and cool completely. Chill limoncello syrup in the refrigerator at least four hours or preferably overnight. It should be at 40° F before proceeding to next step.

In a large glass measure, stir 2 cups limoncello syrup into 1½ cups whole milk. (Some curdling may occur so work quickly.) Pour the combined mixture directly into the canister of your ice cream maker and process according to the manufacturer's instructions.

Holiday Cheer: Part 4 (Candy Cane Gelato)

I happen to enjoy creamy frozen desserts the most in the winter time. I'm guessing most people would prefer huge scoops of ice cream during the hot summer months, but not me. I seem to find it more refreshing when the outside temp matches that of the inside of my freezer. Not wanting to let food go to waste, I started this after-Christmas tradition of making mint-flavored gelato a few years ago as a way to use up extra candy canes. This year, I also happened to have a lot of egg yolks left over from making royal icing for the gingerbread house. Perfect timing!

My favorite things about this recipe are that (1) all of the mint flavor is derived from the candy cane itself, and (2) the red candy cane stripes dissolve into a pretty pink-hued custard. This year I added a couple of spearmint candy canes, which appear as lovely green splotches amid the pink. Adding the crushed candy to the custard while still hot ensures that the candy will melt into the mixture, imparting both flavor and color. If you like a bit of crunch to your gelato, reserve a portion of the crushed candy canes to mix in during the last few churns of the ice cream machine.

Candy Cane Gelato

adapted from The Ultimate Frozen Dessert Book

7 large egg yolks, at room temperature
⅔ cup sugar
2½ cups whole milk
⅔ cup heavy cream
¼ tsp sea salt
1 cup crushed candy canes, divided

1. Beat eggs yolks and sugar in the bowl of an electric mixer at medium speed, until thick and lemon colored (about 2 minutes). Set aside.

2. Heat milk and cream in a medium saucepan set over medium heat until small bubbles appear around the edges of the pan. Do not let this boil.

3. Whisk about ⅓ of the heated milk and cream into the egg yolk mixture, then whisk this combined mixture back into the pan with the remaining milk and cream. Reduce heat to low. Cook slowly stirring constantly, until the mixture thickens a bit and appears smooth, like a very wet custard, and can coat the back of a wooden spoon (about 5 minutes). Strain through a fine mesh sieve into a heat-proof, air-tight container. Stir in the salt and about ⅔ cup of the crushed candy canes. Allow to cool completely, then stir in the remaining candy cane pieces. Cover and refrigerate until very cold (~8 hours).

4. Freeze in your ice cream machine according to the manufacturer’s instructions.