I've been obsessed with making ice cream lately. Folks, I must warn you, once you taste homemade ice cream, french custard style, you will be ruined for commercially produced ice cream. Even Ben and Jerry's. My first attempt was vanilla, and Tom still hasn't stopped raving about it. It was just like a rich custard, frozen. Almost too rich! I've also tried Philadelphia style (no eggs) chocolate but to me it's no contest.
My latest venture is coffee ice cream, in honor of Tom's birthday. I chose a recipe from David Leibovitz's The Perfect Scoop in no small part because it was one of the few that contained less than 15 eggs. I love decadent, but I still have to be able to run, people!
It takes a small investment of time, but other than ensuring you watch the heat and stir, stir, stir! it's not overly complicated to make. Oh, and use decaf -- unless you want a serious buzz from your dessert!
Wow, that looks yummy!! Can you make some green tea ice cream next -- it's SO hard to find -- and send some to CA? :)
ReplyDeleteKir,
ReplyDeleteThis looks delicious. The best ice cream I ever had was Hilo Homeade Ice Cream in Hawaii. You could just tell that it wasn't sitting in a 7-11 freezer all week. You could almost distinguish individual ingrediants with every scoop. If you could find a way to keep it cold, I would pay handsomely to have this at MMT!
Sue, Green Tea is in my cookbook and on my mind! When is your next trip East? BTW, I loved your He Said She Said report!
ReplyDeleteMike, keeping it cold would involve dry ice which is too complicated for this girl. I would hesitate to feed you anything this rich during a 100-miler.
STOP POSTING DELICIOUS ON TWITTER I WANNA EAT IT.
ReplyDeletethat is all.