This is about ice cream, I promise.

I made "real" ice cream this time. And to me, real ice cream is Philadelphia-style a.k.a. eggless. Ice cream recipes with eggs (a.k.a. French-style) are frozen custard, in my not so humble opinion ( Read more... )

Here's my first experiment with the new KitchenAid ice cream attachment. My mixer is a Model KSM5PS Heavy Duty 325 watt mixer. Got it for Mother's Day 10 years ago - had no problem using the attachment. According to the directions, in 20-30 minutes you should get "soft-consistency ice cream and other frozen desserts" I, however, do not really ( Read more... )