Hi there, great topic, I’m ready for action on this one.
We make ice cream fairly often, it was a sheltering-in-place booster for my family.
My favorite one was the macadamia nut ice cream frozen custard. I roasted and chopped macadamia nuts, used some macadamia nut butter (from Magee’s in farmers market) and even added some macadamia nut liqueur, and some fresh vanilla from a bean. I find that using a bit of liqueur or other booze in the ice cream lowers the freezing point and makes it creamier and less crystally. I welcome your tips. We have one of those contraptions that you put in the freezer first so it makes a smaller batch, probably a plus.
My guilty pleasure is Rita’s Frozen Custard and Italian ice on Pico and Sepulveda. I’m also a big fan of the Humphry Slocumbe Secret Breakfast ice cream and their other flavors, many of which do feature actual booze. They closed up in Venice but there’s a bunch of them in the bay area if you get that way. I’m still looking for my ideal coke float in LA, so if you have some tips let me know.
PS, the spoon is for you Ipsedixit.
