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                  From chocolate ice rock to vanilla ice cream
                                        
My friend Squeaky [1] replied to my chocolate ice rock post [2] backing up
Bunny's assertion that sugar content is key when making ice cream—to little
and ice crystalization takes over making for a rather solid ice rock than ice
cream. So on Friday, I went back to basics and made the basic vanilla ice
cream receipe:

* 2c (cup) (500ml (milliliter)) heavy cream
* 1c (250ml) whole milk
* ¾c (180ml) sugar
* 2tsp (teaspoon) (10ml) vanilla extract

Mix, chill, churn.

I wasn't quite satisfied with making a vanilla ice cream, so I decided to add
cherries—I chopped up a bunch of cherries (the hardest part was getting the
seeds out—man they were stubborn), a bit of sugar, chill, and add in the last
few minutes of churning. I was initially concerned because the instant I
added the cherries, the mixture starting loosening up—I think the cherries to
a bit too warm. Next time I think I'll freeze the cherries before adding
them.

But after sitting in the freezer overnight, the results were much better—I
actually had ice cream and not a large rock. Lesson learned—sugar is key to
ice cream.

[1] http://squeaky.insanejournal.com/
[2] gopher://gopher.conman.org/0Phlog:2019/08/08.3

Email Sean Conner at sean@conman.org

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