I don’t often venture out of GQ, but this question doesn’t belong there…
I would mostly like to solicit recipes for ice cream.
If there are opinions or facts regarding the manufacture and/or style, of the process, this will also be much appreciated.
We paid probably quadruple for a fully automatic ice cream maker, which in three years worked out to roughly $30 per bowl. It’s basically a heavy frozen bowl which is spun around with a stirrer in the middle.
My fiance’s projects have all ended in failure — either too thick, too fat, too thin, too plain, too "icemilky…
I want to reassure her that the magazines she reads are the source of our troubles.
“Lite ice-cream” is an oxymoron.