Yesterday, I made ice cream.
I used a recipe from David Lebovitz and although there were a number of steps and I had to let the base chill for what seemed like forever (real time: 24 hours), it really wasn't so bad. I poured the ice cream base into the machine and 15 minutes later, I had ice cream. Rich, custardy, vanilla bean specked ice cream. The store bought stuff just can't compare. I can tell this is going to be dangerous.