I am a part of a small group of people that have set up a hand crafted, artisanal ice cream company. we only use fresh ingredients, such as fresh strawberries, raspberries, bananas, caramels etc. So in our development stages we can run into the same problems that some of you guys have, the beauty of making homemade ice cream is that usually the person making it uses fresh fruit, amen to that. But perhaps the biggest problem with this is crystallising (going hard and icy) and this is due to the excess water in the fruits you are using and sometimes the natural acid in the fruit won’t bind to the molecules of fat in the dairy products you use.
FRENCH ICE CREAM ... now that's a little different! Whilst visiting France I tested a selection of locally made ice creams. I was not disappointed - they were delicious!
The way they make 'glace maison' in France is not particularly different BUT it's how they serve it and the unusual flavors they come up with. The blue and white cone in the picture was one I bought in France. Click on it to read my special feature.
GOTHIC ICE CREAM - a great idea! Grey and alluring, this licorice toffee ice cream (see photo) could be the perfect winter treat. If you prefer of course you can always go with the ever popular can try my really easy vanilla recipe made with just 3 ingredients and in just 2 steps. Whichever recipe you choose, I hope you enjoy it. If you are looking for ideas on how to present it, go to my sundaes page for some inspiration.