We got a new ice cream maker to try and have some quarantined fun this summer. Our first recipe was great- full fat cookies and cream. It was delicious, but too rich for me to truly enjoy. So I tried half and half for our next recipe...and it lead to a solid ice crystaled frozen block of watery meh.
Is it possible to make homemade ice cream that's less rich than straight heavy cream and that freezes nicely?
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