It turned out great. Yes, it’s a simple vanilla, and more creations will follow, but today, I’m sold on Jeni’s technique. I still like the egg-based mix – it’s richer and has more depth – but this – this is quite satisfactory.
People: can I once more try to convince you to try your own hand at ice cream? It’s really not difficult. Get yourself one of those ice cream makers that has the refrigerant built into the sidewalls. Always keep it in the freezer. The night before you are going to want some ice cream or sorbet, mix up the base. The next day, throw the mix into the ice cream maker, turn it on, and twenty minutes later you will astonish and impress your guests – not to speak of the judges on Chopped – who seem to always approach dangerous levels of excitement when one of the cheftestants even looks at the blasted ice cream machine on that show.