Honolulu Weekly

1717 was a dark year. Literally because there was no electricity, but more so because there was no ice cream. Well, technically, ice cream historians (how do we get that job, by the way?) trace the dessert’s early roots back to 4th century China but this was still a world without waffle cones, sprinkles or ice cream parlors. There was no mint-chocolate chip, there was no rocky road and Ben and Jerry were just distant twinkles in their ancestors’ eyes.

Thankfully, in 1718, a recipe for the sweet treat was published in a London cookbook with instructions on “how to ice cream.” These days, icing cream isn’t nearly as hard as you might think–and we don’t mean swinging by Bubbie’s for a cone of haupia-flavored ice cream (although you might as well do that anyway).

All you need is an ice cream ball like Play & Freeze’s Ice Cream Maker. The instructions for the plastic ball are simple: Fill its core cylinder with rock salt and ice, pour cream, sugar and vanilla into the outer container, secure the lid, then roll the ball around (or play catch with it) for about 20 minutes. Just like that, you’ve got a ball full of ice cream. Maybe not the most appetizing way to serve dessert, but definitely the most fun. Check the Play & Freeze Web site for recipes, tips, a photo gallery (including shots from those who made ice cream by pulling their ball behind a dogsled) and more.