Most ice creams start with a custard-style base. This is a good one. It's versatile and creamy. Use this as a base for chocolate, vanilla, French vanilla, strawberry, peach or other fruit-based flavors. Be sure to follow your ice cream maker's instructions.
Tips on getting the perfect creaminess: Make sure the freezer bowl is actually frozen. Make sure the mix is as cold as possible prior to churning. Transfer your work into the freezer as quickly as possible, and don't allow too much air in the first freezing, to hinder the formation of ice crystals.
Most ice creams start with a custard-style base. This is a good one. It's versatile and creamy. Use this as a base for chocolate, vanilla, French vanilla, strawberry, peach or other fruit-based flavors. Be sure to follow your ice cream maker's instructions.
Tips on getting the perfect creaminess: Make sure the freezer bowl is actually frozen. Make sure the mix is as cold as possible prior to churning. Transfer your work into the freezer as quickly as possible, and don't allow too much air in the first freezing, to hinder the formation of ice crystals.