Victory!

[jethrien]

Thank you, Cook's Illustrated, for tips that actually made my ice cream freeze properly. (Corn syrup replacing some of the sugar, half a cup custard frozen solid while the rest chilled and added back to bring the mixture's temperature down before putting it in the machine.)

Comments

[caranille.livejournal.com]

Since I don't have an ice cream maker, I can't try that one, but the non-maker-requiring chocolate ice cream from the last issue looked pretty good.

I don't mind spending significant time in the kitchen for special recipes, but most of the recipes I've tried from them have been too fussy and complicated to become go-to options for me.

[jethrien.livejournal.com]

Oh, their recipes are generally waaaay too fussy. And I'm a fussy cook. But I find that very often, you can lift two or three techniques that will improve your own cooking without going to all the trouble they recommend. In this case, there were a couple hints that really did improve the situation.

(You're coming in on the middle of a years-long battle with my ice cream maker. My freezer is really sucky, so I have maybe a 60% success rate on getting the ice cream to freeze properly. Anything at all that will up the odds is welcome.)

[firynze.livejournal.com]

HOORAY! I'm glad it worked!

[jethrien.livejournal.com]

Whether it will work again is anyone's guess, but at least this time came out ok.