Thanks to my prize winnings from Canadian Lentils, this family is now completely immersed in ice cream making. My first batch of Strawberry Rhubarb Pie Ice Cream was a traditional egg custard based recipe and it was great. Needless, to say, it didn't last very long and it was time to make another batch but me being me, I was procrastinating over flavours for days.
Shack decided he had waited long enough and was going to make ice cream the other night and started puttering around in the kitchen. I was trying not to interfere but when he asked me to go to the basement and get the frozen ice cream bowl from the freezer, I knew there was an information breakdown going on in there. I reminded him that you have to temper the eggs and make the custard, put the bowl over ice to cool it down and then refrigerate it for at least 2 hours before you can even think about actually churning it. It was pretty clear that he wasn't planning on using an actual recipe and was just going to wing something that was going to involve cracking eggs into a bowl of cream and throwing in berries in some form. It was time to risk pissing him off and step in to stop him from making us raw egg salmonella death cream. After a brief domestic scuffle, he found himself an eggless recipe from all recipes that wouldn't require waiting. Together we halved the recipe, tweaked it, birds sang, a rainbow spanned the kitchen and domestic harmony was restored.
I will admit that I was not as supportive as i could have been and had my doubts about the eggless end product. I can't believe how rich and creamy this stuff is and I think it will become a solid, go to quick ice cream formula with endless add ins and flavour combinations and I almost think I might prefer it over the egg custard version.