so the winner of the ice cream flavor contest? mint chocolate chip. i have to say that there’s something quite wrong with mint chocolate chip if it lacks the green dye. next time i make it, i’ll have to remember to add some green food coloring. so much for wanting to get rid of the artificial.
my first batch came out ok. a little less firm than i was hoping, but it was ok. i think that i may have to adjust the proportions of cream and milk. i’m thinking that the more cream i use, the thicker the ice cream…but i’m still left to wonder…how do the professionals get their ice cream so hard? hmmmmmm.
but all in all, it isn’t bad, i’m impressed. i may have to get some powdered milk as well to see if that is a good thickening agent. there’s still something about the ice cream that is missing in texture. but not bad for my first try. i can’t wait to try again.
1) Generally you harden it by tossing it in the freezer. More expensive ice cream makers come with a self-contained freezing unit.
2) For texture, you can adjust the cream, but also a lot of recipes add egg yolks. That’s a French style, really a frozen custard, a little more of a hassle to make.