i scream, you scream
Diana (photo taken from here) and I made nectarine and raspberry ice cream in her kitchen on Saturday. Hurray for our first collaborative batch!
And then I went home and made some coffee ice cream using custard from a previous failed batch. If you ever want to see me in my most dejected state, by the way, come find me right after I’ve produced un-frozen ice cream, flat gougères, or overcooked steak. I salvaged the custard from Friday and thought long and hard about what could’ve gone wrong during my first-ever attempt at making ice cream. After picking up some tips from D, I was rewarded with a pint of homemade ice cream made with Peet’s delicious coffee. I loosely followed this recipe.
So based on attempt #1, do NOT do the following when making ice cream:
- store the custard anywhere but the coldest part of your refrigerator (the back)
- stop and chat with whomever else is in the room, even for 5 seconds, after you’ve removed the mixing bowl from the freezer
- overfill the mixing bowl (I’m wary of pouring anything beyond the halfway mark at this point)
- cook a full meal on the stove right next to the ice cream machine
- take the freezer bowl out of the package and, in your excitement, attempt to make ice cream before the bowl has been in the freezer for at least a few days (and be sure to let it re-freeze properly between batches, for 24 hours… thanks to kind commenter Sylvie for these tips)
While there are lots of sciencey things about ice cream that are also important, I tend to have problems with simply following directions (remember what I said about being bad at measuring things for baking?). Lesson learned.
