If you know me even vaguely, you probably know my two favorite foods are cheeseburgers (the good kinds) and ice cream (all kinds). But that was before I ever made ice cream from scratch. Now I think my one and only favorite food is homemade cherry chocolate ice cream.
I’ve made five different batches of ice cream since shooting this video. I’m totally addicted.
I’ve made vanilla bean (with a whole Madagascar vanilla pod), Philadelphia style vanilla (no eggs), fresh basil (bright green), toasted hazelnut and chocolate. On deck are peanut butter and Vietnamese iced coffee.
During the process of making lots of ice cream I’ve learned mostly what NOT to do. Here are the points I have found to be most crucial. Make sure to start your machine before you add in your ice cream base. If adding fruit, make sure to bake it slightly (5-10 minutes) and drain the liquid (to prevent iciness) before adding it to the last 5 minutes of your churn. Number three, once your Kitchenaid attachment starts making a strange clicking sound, STOP CHURNING or you’re going to end up with chocolate butter.