I’ve been commissioned to make ice cream for a baby shower, so I had an excuse to make more ice cream (and not eat it myself). I can only make a quart and a half at a time, and I need to let the bowl freeze in between batches, so I needed to plan ahead.
I took the opportunity to make the Mexican vanilla batch with eggs, and that turned out well. (Attempt 5) I haven’t decided if I like it better than Mexican vanilla without eggs, but there is definitely more body to it. I had a double batch of that, so I should have about half a gallon.
Then I had a decision to make. What flavor!?
And then a half-eaten jar of Nutella sealed the deal. It needed to go before Lent, so it was going in ice cream.
I found this recipe.
And I fell in love.
This stuff is amazing. (I’m sorry for all of you reading this tomorrow morning.)
First flavor attempt: successful!