Yeah, tempering eggs... the only key to custard.Tempering eggs is a pain in the butt.
More than I've ever used it.That ice cream maker gets used maybe twice a year.
But it's tasty.
I like to use the 1lb bars of chocolate from trader joe's, I use the 72% cacao.Love making ice cream with the grandkids. Just milk, sugar, heavy cream and chocolate chips. It is a simple, wholesome and very delicious treat, way better than store bought. The little ones love the whole experience.
Oh, yeah, I forgot: vanilla extract as well.
i'd have to say though, i've never been a fan of mint....
Tempering eggs is a pain in the butt.
That ice cream maker gets used maybe twice a year.
But it's tasty.
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