for my birthday. A more cynical person might wonder if this were an entirely disinterested purchase, but I had placed it on my amazon wishlist and lobbied hard for its purchase, so I’m willing to let him off the hook.The nice thing about homemade ice cream is that it’s actually kind of hard to screw up. For example, I enjoy the richness that tempered egg yolks lend to ice cream. Unfortunately, for my first batch, I tried to use frozen egg yolks leftover from my recent angel food cake that were insufficiently thawed. Instead of incorporating neatly into my milk and cream mixture, yolk bits floated to the surface in ugly yellow clumps. I strained them out, and no one was the wiser – though I’m sure you’ll understand that I want to try again before sharing the first ice cream recipe (which was peanut butter chocolate swirl) with the world. The strained product was still ridiculously tasty.
This time, I used fresh eggs, and let me just say that it made a difference.
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