Homemade Ice Cream

gardnercook · **Posted:** Mon Sep 16, 2013 12:32 pm

When I do a flavor for which I don't have a recipe, I substitute the vanilla bean with whatever flavor I want to infuse. So, you could infuse the cream with ginger and then maybe fold in some diced crystallized ginger at the end.

Darcie · **Joined:** Thu Dec 18, 2008 7:18 pm **Posts:** 1244

crystal wrote:

Darcie wrote:

I use booze: vodka if I don't want to impart a flavor, bourbon if I do. Just made Bulleit's Bourbon Ice Cream (oddly enough calls for eggs but no cooking...) and it's pretty darn tasty.

I'm not sure if my Cuisinart is dying or if it's just my imagination, but it seems to be turning slower and taking longer. Maybe my freezer isn't cold enough? Time to start searching for a machine with a compressor...

The whynter works well. I was fed up with the pre freezing, weakness(and Amazon) ensued.

Yay! It's Crystal! And with temptation to boot...

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Homemade Ice Cream

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