Keeping cool with retro recipes
Using one of the vintage sherbet, bomb, ice cream or parfait recipes above, make a frozen dessert, chilling it either in a makeshift icebox (a cooler full of ice might work well and we'll just pretend the dude with the tongs dropped by) or using the coffee can method below. For safety's sake, if you're using eggs or dairy, make sure it stays below 40°F lest ye perish of "summer complaint" or something equally nasty.Plate it up all pretty, take a picture and either post it in the comments or on your own blog and leave a link in our comments. As we have in the past , we'll happily, giddily, gleefully link to your blog and show the world just how cool our readers really are. Get churning!
The Coffee Can Method
Pour your mixture into a 1 lb coffee can and seal it tightly.
Place that can into a 3 lb coffee can, layer ice and rock salt around it and seal that tightly as well. Roll the large can between your feet or between two people for 10-15 minutes.
Then open the can, take the smaller can out, clean it off, unseal, and stir the contents. Reseal the can, pack it into the larger can, place in more ice and rock salt and repeat the process until the mixture is semi frozen. Pour it into a container and place in whatever you're using as a freezer until it reaches the desired solidity.
Previously – The big chill: frozen treat facts
The downside is that none of these recipe use fruit you can get (around here) at a farmer's market or farmstand or in your CSA, except maybe the watermelon. I really would love to do a peach sherbert, or something with plums or berries or cherries, which are really abundant here. Would it be OK to make variations like this, or do we have to stick to the fruits listed in the recipes? I know one says "any fruits desired" but it mostly uses orange juice.
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