I've professed my love of donuts, in an earlier post. I go crazy for donuts. But, I go easily as crazy for ice cream. That stereotype of girls watching their soaps while eating ice cream is no stereotype with me. That's considered a good day for me. I do admit though, I've become a slight ice cream snob. Ice cream is fine if you buy it from your local supermarket. It's divine if you make it yourself. Homemade ice cream has converted me and I'm sticking with it for the long haul. One of my absolute favorite ice cream recipes is known as Moose Tracks. I'm sure these are available all over the country. It's vanilla ice cream with fudge swirls and peanut butter cups. YUM! You can't go wrong with these flavor combinations. So since I usually make ice cream at home, I decided to try to replicate the famous Moose Tracks ice cream. It was so good. I was in peanut butter and chocolate heaven. I'll say this...it's the quickest I've finished my quart of ice cream.
Ice cream is not rocket science. There are basically two forms of ice cream. One is the French style. This is the typical ice cream made from a custard base, which of course, has eggs in it. The other is called the Philly style. This one has no custard base, which of course, means no eggs in it. I'll admit I was leary of this method, because I was used to the French style, which I've been using for many years. When I finally tried it, I was hooked. Specifically, I tried Jeni's Ice Cream's recipe. She uses cream cheese in her recipe. At first, this put me off, but then I thought about it. Heavy cream in America is typically around 36% butterfat. The higher the butterfat, the creamier the ice cream. Cream and Milk are mostly water, so to make up for this deficiency, we need to add milk solids. Many people add milk powder, but cream cheese does the job fabulously as well.
