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May 31, 2009


Delilah Boyd

Just found your blog (I'm still searching for the world's best white cake recipe), and I thought I'd give you a tip I learned in pastry school from Roland Mesnier: chill your ice cream base in the freezer (until it's about 40-45 degrees F) or leave it overnight in the fridge before churning it in the machine. It churns faster and doesn't wear out your machine. Also, scrape down the sides (if your machine allows it) to avoid ice crystals.

Love your blog!

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