Success!

[jethrien]

The ice cream was every bit as good as hoped. On one hand, it took pretty much most of an evening to make, and then was frozen on the subsequent evening. On the other, it had the texture of Haagen Dazs. I will be making more custard-based ice creams in the future. I'm particularly intrigued by a bourbon ice cream with a sea salt caramel swirl...

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[jethrien.livejournal.com]

Somehow I've inadvertently become a food blog, it seems...