I suppose I should mention that its texture came out PERFECTLY, and I'd really like it to do this again. The first thing I did was heat 2 cups of sugar and 3 cups of half and half over low-ish heat, ...
I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
I started off making ice cream in the French style with cream and egg yolks. I've mostly been using David Lebovitz's web site and his fantastic book the Perfect Scoop. I've recently been experimenting ...