I had a request from a newer post-op to do a blog post of the pureed foods I ate. That way, I get French vanilla ice cream, and as it melts, I also get soft-serve frozen custard. It’s best to transfer the creamy ice cream to a plastic tub and freeze it for a few hours until firm enough to scoop. While it might seem more complicated than buying a carton, all you need are half and half, sugar, egg yolks, vanilla—and an ice cream maker.
The kind of ice cream you’re likely to find in New England scoop shops is distinct in its dense, rich consistency; when made right, it takes on an almost taffy-like chewiness. Recipes are originals (unless otherwise sited) Please credit this blog as the source and link back to the original post as well as write the recipe in your own words, these (my) words …Read more