Monday, April 01, 2013

Experimental Coolery 2013: Custard-based Vanilla Ice Cream

I'm adding this post for completeness; the truth is that these posts about ice cream are largely redundant because there's not much to say - mix the ingredients, use the ice cream maker, and the results are very nice. So, feel free to insert all the appropriate text here if you wish. I'll even leave a gap for you...



Anyway, there is perhaps one thing of note about this particular ice cream: when I first mentioned it to Lady Chocolat, her immediate response was that I shouldn't bother, but should do some other type instead. Basically, she objected to the "custard-based" part of the description. I chose to go ahead anyway... and it turns out that I was right to do so. This is the best of the ice creams that I have done to date, and by quite a long way.

3 comments:

thechrlog said...

Is it made with Custard Powder?

I have capitalised it to show the high esteem in which I hold this humble ingredient.

Steph/ven said...

No, milk and egg yolks. And sugar.

thechrlog said...

Sounds delicious.

Send us some in the post.