Cheap is Good. Cold is Good.
What you see above is a truly great discovery: the easiest, fastest, and most delicious homemade ice cream I have ever made. I found it on Shelterrific, to whom all praise and honor is due. You see it above swirled with the syrup left over from poaching plums, peaches, and nectarines for dessert. (Save the syrup also for making completely frou-frou champagne cocktails, if you have the kind of friends who not only understand that occasionally you’re going to go femme-to-the- wall, but look forward to it.)
Before I do the ice cream explanation, though, check this out. If you are spending a fortune (modest or Rockefellerian) on cold coffee drinks from any source whatsoever, you need to know this: I’ve got you covered.
Do you know how to cold-brew coffee? It’s insane, really. You take a pitcher, and put about a third of a cup of ground coffee in it, and then fill it up with cold water, and leave it over night. In the morning, strain it through a coffee filter into a clean pitcher. Put it in the refrigerator. It’s smooth and extra-extra-strong.
If you want hot coffee, put some of the extract in a mug and fill with boiling water. If you want iced coffee, pour it over ice. And if you want to have a very inexpensive and delicious imitation of the iced lattes in a glass bottle that cost $7 for 4, you mix it with sweetened condensed milk to taste and pour it over ice. And if you want to save even more dosh, throw it all in the blender and get yourself a frappacino at a fraction of the total retail price.
I know. Awesome, huh?
And then add this ice cream. Cheap and delicious. Cheap, and delicious!
Greek Yogurt Ice Cream
2 cup whole milk Greek-style yogurt
2 cups half and half
Juice of one lemon
1 1/2 cups powdered sugar
1 teaspoon vodka (or limoncello, if you have it)
Whisk all the ingredients together gently and pour into your ice cream maker. Churn as directed by your ice cream maker’s instructions. When it’s done, cure it in a lidded container in the freezer for at least an hour.