Two things I’ve heard repeatedly about making ice cream deal primarily with these two flavors. Specifically:
1. The best test of an ice cream shop’s skills is to taste their vanilla. Paradoxically, vanilla is so simple, it’s hard to do well.
2. It’s very difficult to find a really good deep dark chocolate ice cream, especially if you are not a fan of milk chocolate.
So of course, I had to tackle both flavors as soon as I could!
Still feeling wary of eggs after the eggy mint experiment, I decided to go eggless for the vanilla. I used the basic Vanilla Ice Cream, Philadelphia-Syle from David Lebovitz’ book, The Perfect Scoop.
Sigh. It tasted fine… I used nice plump pods and our homemade vanilla extract… but the texture was grainy and icy. I clearly need to figure out the custard method! Still… it got a good reception from the in-house tasters.
Part II, next time!