prioritizing. You can make a simple batch with cheap ingrediants, and it
will probably turn out ok, but maybe not as good as what you could buy
from the store down the road.
On the other hand you could use the best quality ingredients take no short
cuts at all and make something truly spectacular. The truth is most of us
will fall somewhere between these two extremes. A step I believe is vital
to producing a really creamy and memorable desserts is using a custard
rather than just your normal milk and cream mixture.
The addition of eggs to the mix may seem a bit unusual but wait to you
taste the result. This is how the best French chefs produce ice cream in
their own kitchens. It will be richer and smoother than your normal batch.
You'll need a large suacepan on a low heat. Mix milk sugar and the eggs
together, and stir them constantly. There are lots of resources available
on the internet showing exactly what proportions to use to get a
replacement amount for your recipe.
The custard will thicken, when you can draw your finger along the wooden
spoon and it leaves a trail then you are done. At this point consider
passing it through a seive, this will remove any egg that didn't go into
the mixture and can remove any curdled milk.
Allow this to cool and use it just as you would milk or cream in your
frozen treat directions. To make the best, you'll need a great appliance
like a White Mountain Ice Cream Maker. After 40 minutes following the
directions you'll have the most wonderful dessert ready for your friends
and family.
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