I've now been enjoying my ice cream maker for a few weeks. I've tried the no-boil Ben & Jerry's method which was nice, quick, and easy. I've also tried the custard boil method inthe William and Sonoma's book. (1 1/2 cups of heavy cream and 1 1/2 cups of whole milk)
I think the no-boil method was much lighter yet the custard method seemed more creamier. I found the custard method a bit heavy though and would prefer a lighter yet creamy ice cream.
My question is if anybody can suggest a good standard ratio of the cream/milk/eggs or perhaps give some tips for me to continue experimenting.
Is it necessary to add the eggs? What do the eggs do for the ice cream?
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