Friday, June 18, 2010
I love making ice cream at home and I'm always in search for new recipes. I often find when making a custard style recipe the result is too rich and 'eggy' tasting, so I was intrigued when I found this Farm Chicks recipe published in Country Living magazine that used considerably fewer yolks than I'm used to. The recipe also eliminated the time consuming step of tempering the eggs when making the custard and added half & half in addition to cream and milk. The yield was huge so I made two batches adding 1 tsp peppermint extract and itty bitty chocolate chips to one and 1 tbl vanilla to the other. Using my trusty (but incredibly loud - does anyone else have this problem??) Cuisinart Supreme , I whipped up my ice cream. The base is rather thin, so I think a night in the fridge would make it firm up a bit quicker, but I can never be that patient. YUM! I was very happy with the results of both batches - nice texture, perfect sweetness and flavor. I think this will be my go to recipe from now on and I can hardly wait to make the chocolate & peanut butter variations!