I feel like I’m an ice cream badass. Like Ben & Jerry’s.
Over the weekend, I completed my first ever successful batch of homemade ice cream. The first time I made ice cream, it was a mess. Liquid and strange tasting. When I froze it, it completely iced over. Lesson: not enough fat. The second time, I used plenty of fat but didn’t refrigerate the base long enough. The result: liquid, sweet tasting pink cream (it was strawberry).
This time, perfection. Like soft serve straight from my ice cream maker. And I swear, it was way better than B&J’s when I took it out of the freezer a day later and served it up at a friend’s party.
The funny thing is, I’m not even all that into eating the ice cream. I just love making it. It’s like science. How long should I freeze or refrigerate the ingredients beforehand? What kind of toppings should I try? And will it work? When do I put the toppings in? How long should I whisk the base? How do I know if it is thick enough? Cold enough?
After its debut at the party this weekend, I’m pretty sure everyone will be calling for more. And I’ll need a label. Perhaps: Better Than Sex in flavors like Vanilla Orgasm, Mint BJ, you get the picture…(sorry mom).
And then I’ll sell it for $20/ pint. Baller status.
Oh and if you want to make ice cream amazingness, here’s the recipe I used for the base. You too can be an ice cream superstar and perhaps we can compete for $20/pint ice cream prowess!
Stay Sweaty friends!