I finally perfected my ice cream game this weekend with this recipe. This involved the so-called “extra” step of cooking a custard to go into the ice cream maker, but really it resulted in a far better finished product. The blueberry ice cream I made last week had a wonderful taste but left an unfortunate coated feeling in your mouth. Not a good look!
Despite the potential of screwing up the custard, this was very easy to make. I made one tiny adjustment, in that I macerated the strawberries in sugar and a little bit (maybe 1/4 cup?) of Champagne, but it didn’t make a discernible difference in the taste.