I set the timer and I walked away. That’s what the instructions said to do. I’m currently waiting. 
Most of my lucuma powder is used up so this had better work. I’ll only get one more kick at the proverbial lucuma ice cream can.
So I kept it as simple as possible: 3 cups almond milk, 1/4 cup honey, and 5 tbsp lucuma powder. Whisked and chilled. Now Il Gelataio 1600 takes over. My ice cream fate is in his hands.
T-0 minutes. I check the ice cream.
…It’s liquid. That’s not ice cream. What did I do? What did I do?!! Merde, I turned off the chill button when I turned on the churn button. There are only two buttons. You’d think I could get that right. I blame my pasta machine, because you have to turn off ‘mix’ before you turn on ‘extrude’. Damn glutenous pasta.
Okay, okay, don’t panic. What to do? I’ll turn both buttons back on. But you’re supposed to pre-chill for at least 2 minutes…well the liquid isn’t gong to come back out very easily since you can’t turn the gelato maker upside down and the metal part doesn’t remove. So I guess we’re just going to have to see what happens.
T-15 minutes, take 2. Waiting…
T-0 minutes. It’s ice cream! Yes!
It’s not gritty but it’s not smooth since there are no eggs or gelatin in it. Still, it’s perfectly frozen ice cream. I can taste the lucuma even though the sugar is overpowering and I should have gone with cane sugar syrup or even white sugar syrup, or a milder honey. But it’s lucuma ice cream. I did it! Two freaking buttons and it stirs itself and I still messed it up the first time…
Something is clearly wrong with me.
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