I’m planning out a dessert that uses three different kinds of ice cream. Regardless of the amount I make, there’s probably going to be some extra, but I want to cut down on waste as much as possible by making as little ice cream as I can get away with.
I have a 1 1/2 quart white Cuisnart ice cream machine. The manual said it could yield 1-11/4 quarts of the final product, but didn’t mention a minimum viable amount of base and I don’t know how much it’s going to expand.
How much do you think I can reduce the amount of base I’m churning without compromising on the texture of the final product?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...