Thanks for the ice cream recipe, DR John G. I'll be trying that soon. Very soon.
DR JoseSPiano asked about eggs. I've never quite grasped the difference between ice cream with eggs and without. With eggs = "custard", right? Do they make it richer?
Not everyone uses eggs, and I think it's simply a matter of personal preference, in the same way that some people use a mixture of cream and milk. All of these affect texture. But, yes, eggs make it more custardy.
There's a woman in Ohio, I believe, named Jenni, who is gaining a natural reputation for her ice creams. She uses cream cheese to give them an extra richness. I had one, a roasted pistachio, served to me last night and it was really thick and rich, almost too rich, but that could have been the way the friend made it.
Now, I want some ice cream.
