Did you know you can store home-made ice cream? Just freeze any extra in single-serving containers and thaw for about 20 minutes before serving. Fresh is best, but frozen and slightly thawed is still much better than commercial ice cream, especially for the ripe fruit versions.
Active time: 20 minutes, plus about 40 minutes of occasional attention, depending on your ice-cream maker. Total time: 1 hour. Makes 8 servings, 1/2 cup each. Cost in April 2009: 69 cents with organic strawberries, milk, and vanilla.