Chop Krispy Kreme doughnuts into small pieces. But additives like carrageenan and guar gum can lurk in the container, even ones labeled organic.
First, it is fluffy and light, letting flavors like vanilla, lemon or just fresh cream come through more clearly. When chilled, beat the cream to stiff peaks.
Remove from heat and strain the mixture into the bowl of your mixer. Stir in peanut butter chips. And what about flavors?
Preserving that flavor, and eliminating artificial flavors and colors, is one of the ways homemade ice cream improves on the commercial product. Stir gently once or twice. It is necessary to heat the milk and cream, in order to infuse the flavors properly, but that can be done in a microwave.Do not glance at your phone in the middle of this step. Berley said that because this style contains more air and water, it is actually colder and lighter than other ice creams — the better to set off the flavors and textures of warm pies, rich cakes and sweet fruit. The mixture should taste a little too sweet before it goes into the churn: the cold air mixed in by the machine will blunt the sweetness. At each step, one wrong move sends you back to the beginning, with a panful of scorched cream or sugary scrambled eggs to show for your efforts. I used a food processor and it did excellent. Add sugar tentatively, tasting as you go. Similarly, when adding sugar or maple syrup, agave or honey to your homemade ice cream, take advantage of your ability to control the sweetness. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Set aside. When chilled, beat the cream to stiff peaks. And from a culinary standpoint, when it melts in your mouth, it leaves behind not a lingering slick of butterfat or egg yolk, but a clean dairy taste. Seriously yum!
The eggs also make ice cream smoother and longer-lasting, and prevent it from melting quickly. Set aside.