Rice Cream Ice Cream

When Eric and I married six and a half years ago, we were gifted a Cuisinart ice cream maker. I had been cruising garage sales in search of one after some great homemade ice cream experiences, including a big extended family get together at my uncle's in Wyoming and a kayaking trip in Baja Mexico where Eric reigned as the master-ice-cream-trundler while the sun set and manta rays leapt in the distance.

Still, I worried the ice cream maker would be an extra appliance used rarely, taking up valuable space in our small kitchen. So I determined to use it. Thanks to our generous gift six and a half years ago, our ice cream, sorbet and sherbet is almost always homemade. I think I've bought ice cream only a handful of times since it came into our lives.

Above is an afternoon treat made by the boys and me. So simple and so delicious. Below is the recipe we made up. It's adapts to variations well. So use what you have on hand and enjoy.

Blueberry Rice Ice Cream
3 cups vanilla rice milk
3/4 cup agave syrup
2 teaspoons vanilla
3/4 cup blueberries (fresh or frozen)

In medium bowl, whisk to combine rice milk and agave syrup (about 1-2 minutes). Add vanilla. Stir to incorporate. Turn on ice cream maker, add mixture. Mix until thickened, 25-30 minutes, adding blueberries in the last five minutes.

When our little machine breaks and is no longer fixable, I think I will invest in the KitchenAid ice cream maker attachment.

No ice cream machine? Don't despair. Follow Sarah's lead at The Small Object and make ice cream without an ice cream maker.