I really wanted to make this ice cream, from the day I saw it listed as this week’s pick. I was totally going to make this. I love ice cream. I love homemade ice cream most of all.
And then I forgot.
But I made it on Tuesday, and it’s Tuesdays With Dorie, right? It’s still Tuesday. (Even if just barely.)
Because I forgot, I didn’t have any whole milk. Or cream. So I made this with one cup of half-and-half and two cups of skim milk. (I know, I know — all of you ice cream purists are screaming. I’m sorry.)
Even with so little fat, the mix was good. Really good. I could pretty happily have drunk it all.
And then I froze it, and it got better. Wow. If you haven’t made this ice cream, do it now, with whatever combination of dairy products you can come up with. We actually think we like it better with the lower fat content: It was lighter and more appropriate for a hot day like today.
The lower fat content made it softer than it might otherwise have been, and it melted fast. But we didn’t care. It was good.
And back by popular demand, family opinions!
Tim: I really liked the subtle caramel flavor, and it was perfect eating texture right out of the freezer — semisoft rather than hard. Overall, though, I thought it was a little too sweet.
Alex: I thought it was overly sweet, but enjoyed the delicate flavor. I’d eat it again if the sugar was cut somehow.
Ben: At first I thought it was too sweet. Then I decided it was really good.
And Ben, my brilliant second-born, fixed the too-sweet problem: pretzels! He suggested breaking up some pretzel rods and mixing them in, and that indeed made this absolutely perfect — one of the best ice creams I’ve ever had. Yay Ben!
Thanks to Becky of Project Domestication for choosing this recipe for us this week. Go there; get the recipe; make the ice cream. Thank you, Becky. Thank you, thank you, thank you!