Icy treats - includes recipes and related articles on shortcuts and serving ideas

Why make ice cream, sherbet when you can so easily buy it? Here are 10 good reasons:

1. It's natural. Homemade ice cream has no chemical additives, artificial colors or flavors, fillers or stabilizers -- nothing but what you put in it. (Have you ever read the label on a commercial ice cream or sherbet carton?)

2. It's fresh. Your homemade ice cream is as fresh as fresh gets; it doesn't sit around in a grocer's freezer for who knows how long.

3. Equipment is inexpensive. You can purchase a reliable ice cream maker for less than $20. Of course, you can also purchase one for $900.

4. It's relatively quick. Frozen desserts are not time-consuming. You can prepare most in an hour -- granitas (Italian ices) are the exception.

5. It's creative. You can create an endless variety of flavors in dairy and nondairy desserts.

6. It's simple. Making ice cream, sherbet, sorbet and granitas is really very simple and straightforward. The freezer does the real work. And most recipes call for every few ingredients.

7. It's convenient. With homemade ice cream in the freezer, a great dessert is just a scoop away.

8. It's fun. It's always a thrill to open the machine, lift the dasher and scrape off the fresh homemade ice cream, sherbet or sorbet. And it's always fun to let guests know that you made the ice cream yourself.

9. It's delicious. Nothing compares to the taste of fresh, homemade ice cream, sherbet and sorbet. And who doesn't like ice cream?

10. It's fancy. Last but not least, there is no such thing as plain ice cream. There are hundreds of ways to garnish and serve ice cream, sherbet and sorbet whether it's homemade or store-bought.

Today, we can savor ice cream in an unprecedented range of forms. In case you get confused about which is which, just remember these simple definitions: Ice cream uses milk and/or cream. The smoothest, richest ice cream has a cooked egg-custard base. However, you can also make ice cream without cooking and without egg yolks. Sherbets are based on fruit juices or purees and may include milk. Commercial sherbets often include gelatin (an animal by-product) for a smoother texture. Sorbets (French) use no milk, just fruit juices or purees. Granitas (Italian) refers to the granular texture of these water-sugar-flavoring ices that are frozen in shallow containers, then scraped to create crystals for serving.

Ice cream, sherbets and sorbets are best made in an ice cream machine, which agitates the mixture as it freezes. A good texture depends on this constant motion because it not only breaks up the ice crystals as the mixture freezes but also incorporates air, causing the mixture to expand and become light and fluffy.

There are three basic types of ice cream making equipment on the market: * Those that use a combination of rock or table salt and ice to freeze the mixture. These come as hand-cranked or electric motor-driven. It is possible to buy a one-gallon electric machine for less than $20. * Those that use refrigerant-filled tubs that must be frozen for 24 hours in the freezer before making ice cream. * Electric ice cream makers with built-in refrigeration chambers that automatically churn and freeze ice cream. These range in price from $200 (on special sales) to $900 (for the cream-of-the-crop models).

Although you can spend a lot of money on an ice cream machine, it is not necessary to producing quality homemade ice cream.

You can, however, make these treats without an ice cream machine. Just pour the mixture into a stainless steel bowl and place it in the freezer. When it begins to freeze, beat with an electric mixer or whisk until smooth. Return to the freezer and repeat the process two or three times until the mixture has the desirable texture.

When it comes to making ice cream in any of its various forms, remember the rule of great taste: quality in, quality out. Use only the best and freshest ingredients and the ripest and most flavorful fruits. Nothing compares to the taste of homemade sorbets, sherbets and ice creams. Once you start making your own, ten to one you'll never stop.

Two-Three Sugar Syrup

This simple syrup is used as an ingredient in the following recipes. You can start with less sugar and sweeten to taste. It keeps covered and refrigerated for up to two weeks.

3 cups granulated sugar
2 cups water

Variation: Add about 3/4 cup toasted flaked coconut to ice cream after freezing. PER 1/2-CUP SERVING: 117 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 30G CM.; 0 CHOL.; 1MG SOD.; 0 FIBER. VEGAN

Vanilla Sherbet

Oat milk and vanilla are a marvelous flavor combination, and this sherbet is really a quick and easy treat.

1 quart oat milk, chilled
2/3 to 3/4 cup Two-Three Sugar Syrup
1 1/2 Tbs. vanilla extract

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