I finally settled on a chocolate ice cream recipe that’s pleasing to the masses.
The masses of two little boys who live in my house, that is.
I don’t recall exactly what went wrong during last summer’s attempts, but they were generally not sweet enough and too dense – the recipes I kept attempting were, in retrospect, oriented to a more adult taste.
So – still committed to my quest to avoid piles of frozen egg whites in my freezer – I attempted a Jeni recipe. (Recall – it’s an eggless base, relying on cornstarch for thickness and cream cheese for richness. Basically…a kind of pudding, rather than the custardy/eggy base. ) I used this recipe. The link takes you to David Lebovitz’s site, so you get a 2-for-1 Ice Cream Expert deal there, in that one click.
The masses were pleased, and enhanced the recipe with crushed Oreos.
Now, I have to make pesto. Tonight or tomorrow morning. Have to cut back that basil or it will get all spindly and useless.
(Do read the comments in David’s post, if you are interested in this ice cream business. The comments are always interesting and helpful. There’s a recipe for another egg-less base, a Sicilian gelato, which doesn’t use the corn syrup Jeni’s recipes call for.)