Anybody have tips for making my ice cream more attractive? I’m planning a pumpkin ice cream with nutella swirl.
My WAG is that you add the swirl when you decant the ice cream from your ice cream maker into a freezer container. Other than that… I’m sure it’s all in the wrist.
Yep. Any add-ins need to be swirled in while the ice cream is still soft from the maker. Fold in, patter as you wish, then freeze solid.