As I mentioned, we received the ice cream maker attachment to the KitchenAid mixer so last Friday I stared looking online for recipes, which I found a bit frustrating.
The base for many ice creams is called a creme anglaise, which is basically different types of dairy, sugar and eggs heated and mixed, of what some may call a custard. There are many, many different version as I found out. I was getting annoyed so I decided to spend some of the $50 in Borders gift cards I had and bought The Perfect Scoop by David Lebovitz. I read his blog quite a bit and find his recipes pretty easy to follow and the book is no different.
So, on tap this week is a chocolate, rasberry ice cream along with a orange popsicle ice cream. These are both "Philadelphia-style" ice creams, no egg yolks and no creme anglaise, trying to start slowly and see then step it up. I'll let you know how they turn out.