What can I freeze?

Making ice cream (bonus recipe!)

One of the stupidest and best things I’ve ever bought for myself is a proper ice-cream machine. It’s one of those kitchen utensils that everyone told me was a novelty, a waste, because it would never be used. It takes up an inconvenient amount of counter space, it’s very annoying to clean, and I use it a gratifyingly frequent amount. I love it.

Over the years I’ve played a haphazard game of what can I freeze? Yogurt, yes. Milk, sort of. Booze, yes, to a point. I’ve poured in bottle after bottle of Aperol and prosecco on long summer afternoons, felled entire parties with too-strong, too-easy-to-drink slushy margaritas, and of course I’ve made ice cream. Cereal milk ice cream, cherry and amaretto ice cream, mince pie ice cream, raspberry vodka ripple ice cream, burnt butter ice cream, clotted cream ice cream. Ice creams with mascarpone and ricotta and olive oil, even once considering making an ice cream with burrata, but losing courage.