Dang. That cook is absolute perfection.
I have the attachment for my Kitchenaid. I am on my second bowl because I cracked the first one after much use. And for recipes, I cannot recommend the Jeni Breton Bauer (Jeni’s Splendid Ice Creams) book enough. I still buy Jeni’s, but I enjoy making my own.Anyone make their own ice cream? Tired of paying increasing hipster prices for average stuff. Have a machine you like? America’s Test Kitchen recommends the Cuisinart.
Malort Ice Cream????I guess I should warn you, you’ll end up paying hipster prices for grass fed non-homogenized milk and goofy ingredients if you get really into it, but I have a lot of fun with it. I have made Jeni’s classics like the Yazoo Sue ice Cream with Rosemary Bar Nuts (I don’t think they even make that flavor anymore but it’s one of my favorites) and I have used the general recipe building structure to make a few differen mead ice creams, a Malört ice cream base with a bourbon county jam swirl. My favorite was when I did a vanilla base and swirled in a really great textured honey that had crystallized. That was one of the best I made.
With a Bourbon County Jam swirl. Yes. I like Malört. I also made blue cheese ice cream for a friend (that recipe is actually in the book). Mold is a migraine trigger though so that one I was wildly curious about but could not try. He had it at a restaurant once and wanted a batch so I made it.Malort Ice Cream????
Anyone make their own ice cream? Tired of paying increasing hipster prices for average stuff. Have a machine you like? America’s Test Kitchen recommends the Cuisinart.
Malort Ice Cream????