My friend Squeaky replied to my chocolate ice rock post backing up Bunny's assertion that sugar content is key when
making ice cream—to little and ice crystalization takes over making for a rather solid ice rock than ice cream.
So on Friday,
I went back to basics and made the basic vanilla ice cream receipe:
- 2c (500ml) heavy cream
- 1c (250ml) whole milk
- ¾c (180ml) sugar
- 2tsp (10ml) vanilla extract
Mix, chill, churn.
I wasn't quite satisfied with making a vanilla ice cream,
so I decided to add cherries—I chopped up a bunch of cherries
(the hardest part was getting the seeds out—man they were stubborn),
a bit of sugar, chill, and add in the last few minutes of churning.
I was initially concerned because the instant I added the cherries,
the mixture starting loosening up—I think the cherries to a bit too warm.
Next time I think I'll freeze the cherries before adding them.
But after sitting in the freezer overnight,
the results were much better—I actually had ice cream and not a large rock.
Lesson learned—sugar is key to ice cream.
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