My top tips for ice cream
1 freeze your bowl for at least 24hrs before churn
2 put your ice cream batter in the fridge for 24hrs before churring
3 only fill hour your 3/4 ways leave room for it to aerate
4 when tempering your eggs add little and often hot milk
5 easy on the alcohol little goes a long way when freezing
6 add extracts when your batter is cold for better effect
7 add flavours like chocolate, nuts for the last minute or two of churring
8 shallow flat containers are best fir freezing in
9 to prevent ice crystals lay cling film on top 10 ice cream (homemade) starts to loose flavour after a week so eat it all
traleeculinarygangsters 