Two flavors of no-churn ice cream: Chocolate Mint and Cardamom Coffee.
First time trying my hand at chocolate mint, and the flavor turned out really nicely. I used fresh mint leaves.
Cardamom coffee I’ve made before, except using different coffee.
I buried the lede though: everything was going fine, just slow despite chilling everything for ages (hot kitchen), and then, suddenly: BUTTER. I decided that instead of panicking, I would try and melt the cream back into existence, then chill it and try again. Miracle of miracles, it worked. Except I didn’t finish till 2am. Oh well. All’s well that ends well.
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