Ice cream.
Sep. 21st, 2008 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dsrtaoElizabear says I overflavor all the ice creams. Probably right.
This batch:
Mint gelato with Junior Mints. Using the low-fat (whole milk instead of cream and/or half-and-half) custard method produces a cold, fleetingly-creamy dessert which melts immediately off the tongue. No chalkiness, no lasting coat. Excellent match for mint. Distinctly yellow after cooking, but whitens up after freezing.
Two teaspoons of peppermint extract in 3 cups of milk was probably overkill, though.
Z declared it his favorite flavor ever.
This batch:
Mint gelato with Junior Mints. Using the low-fat (whole milk instead of cream and/or half-and-half) custard method produces a cold, fleetingly-creamy dessert which melts immediately off the tongue. No chalkiness, no lasting coat. Excellent match for mint. Distinctly yellow after cooking, but whitens up after freezing.
Two teaspoons of peppermint extract in 3 cups of milk was probably overkill, though.
Z declared it his favorite flavor ever.
