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This ice cream had better come out
Jun. 9th, 2010 11:33 amThe ice cream thing is always so iffy, thanks to our not-very-good freezer.
But the custard I made was so thick coming out of the refrigerator that it was almost into pudding territory. I think I actually pulled it from the machine too early, because the texture threw me. So my cinnamon swirl got a bit screwed up - I'm not sure how that's going to come out. But still - chocolate cinnamon custard ice cream. The bits I scraped off the machine were fabulous. Hopefully it continued to firm up in the freezer and lives up to the amazingness it promises.
(Given that it was a full-on custard - cream in the double boiler, pouring into the beaten eggs and pouring them back, ice water bath, and all - it certainly took long enough. Also, half the bowls in the kitchen.)
But the custard I made was so thick coming out of the refrigerator that it was almost into pudding territory. I think I actually pulled it from the machine too early, because the texture threw me. So my cinnamon swirl got a bit screwed up - I'm not sure how that's going to come out. But still - chocolate cinnamon custard ice cream. The bits I scraped off the machine were fabulous. Hopefully it continued to firm up in the freezer and lives up to the amazingness it promises.
(Given that it was a full-on custard - cream in the double boiler, pouring into the beaten eggs and pouring them back, ice water bath, and all - it certainly took long enough. Also, half the bowls in the kitchen.)
