ice cream production at home

[3d]

Had some garlic ice cream over the weekend at a Garlic Festival on Long Island. LOL I don't think I'll be ordering that again. It was a slow "burn". Interesting for the first few bites... then the accumulated garlickiness in our mouths overwhelmed us. Bleh. It took hours for the taste to go away.

[freeradical]

I go for the classics.

Vanilla,coocolate, strawberry, butter pecan, pistachio, zabaglione...

[Silencio]

Best homemade batch we ever made was fresh strawberry ice cream. So good!

I've been meaning to try the Guinness ice cream for a while.

We tried to reverse engineer the Secret Breakfast ice cream from Humphry Slocumbe, but we either put too much bourbon in it or we didn't get our ice cream maker cold enough because it only achieved roughly soft serve consistency, but it sure was delicious!

[tenders]

> the Secret Breakfast ice cream from Humphry Slocumbe

Or there was too much alcohol in what you added to the mix. Did you try heating the bourbon first to reduce the alcohol content?

Loved, loved, loved the article on HS in the NYT a few months ago.

http://www.nytimes.com/2010/07/04/magazi....html?_r=1&scp=1&sq=slocombe&st=cse

[testcase]

I like eating Ginger.....



Ginger is happy too.....



:wink:

[Racer X]

I like Mary Ann's cream pie........