Newegg had an entry-level ice cream maker for 25 bucks last week (refurb Cuisinart ICE-20), so of course I got one. Â My first attempt, a sugar-free chocolate custard-based base with peanut butter cup chunks, was really good (although apparently lacking in chunks). So, I made a few batches this weekend. The Boy and I whipped up a simple vanilla base (eggless), and made two variants. Â One, chocolate chips and toffee bits, is very yummy and creamy and must be kept away from me for its own safety. The other, Alex’s choice, involves toffee bits and chopped gummy bears. This may seem like a good idea, but when you freeze gummy bears they lose the gummy. Â So, toffee and teeth-chipping bear ice cream. Â Yeah, that’s all his.
Finally, to finish up the weekend, another sugar-free custard-based ice cream, with blackberry puree added. Alex tasted it and claimed it had “too much flavor up front” and I tried it both before and after it solidified in the freezer – meh. Â Fortunately Kat likes it, so I guess she can be secure in the knowledge that her blackberry ice cream is safe from the menfolk in the house.
Maybe a cheesecake base with strawberries next. Â Mmmm…
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