This worked out so much better than the coffee ice cream, not least because I used heavy cream and not half and half. I did know there would be a difference between the two, but turns out there is a lot—a lot—less fat in half and half, and that is reflected in the texture of the finished product.
I’ve actually never, prior to last night, made ice cream that I was truly happy with. And now I’m not remembering if I was always substituting one of the ingredients, such as using 2% milk instead of whole milk or what have you. But now I’ve got the hang of using my ice cream making attachment and I declare this the Summer Of Ice Cream!
Recipe can be found here. I didn’t use any substitutions or modifications (for once).