I guess cold desserts in cold places are counterintuitive, because it didn’t occur to me to make ice cream until the last two camps in Antarctica. The first time out, I simply froze my Chocolate Mousse. But for our going-away dinner, I switched to this method with results more akin to the luxury of gelato. Perhaps if we’d been there a few more weeks I would have thought to make cones. Oh, hindsight.
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<br />Reprinted with permission from The Antarctic Book of Cooking and Cleaning by Wendy Trusler and Carol Devine (Harper Design).
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