Making ice cream is not easy- the right balance of milk, cream, sugar, egg yolks and flavorings must all be cooked, cooled and spun just so lest you wind up with ice cream that is full of grains of milk fat (gross) or shards of ice (unappealing). Luckily my new boss, Mallory, is an ice cream pro.
That beast of a machine is our Emery Thompson CB-350 large batch ice cream freezer. Look at all those little parts! They’re always threatening to get lost in the dishwasher and cause a catastrophic halt in house-made ice cream production. Luckily on March 4th everything fit together all nice and I was able to “spin” (a funny term for churning a liquid base into ice creamy deliciousness) a batch of graham cracker ice cream with great success. The finished product looks like something I would want to smear on my face before I go to bed. It tastes really good too.
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knorton posted this
