I was a little worried that I overcooked the custard base last night for the coffee ice cream I’m making, but it appears I managed to save it. And boy is it tasty!

It’s also got great texture. According to this page, there are a few ways to keep homemade ice cream soft. I used heavy cream for this recipe (as opposed to last time, when we just used half & half), added a little alcohol (good vodka that doesn’t really add a lot in the taste department), and used the recommended amount of sugar. Right out of the ice cream maker, it had a very custard-like texture, and was much creamier than the last batch. We’ll see how it holds up after a day in the freezer.

posted October 19, 2007 – 12:34 pm
Old News
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