Now some people prefer the way that that the hand churned tastes because it tends to have a smoother thicker texture. Others just like the idea of a group of people siting down around the milk ice cream cream maker all taking turns making the delicious treat. For the most part everyone is more than happy to help out with the churning, at least if they want any. Others prefer the easy of electric makers. These are perfect for busy families on the go. If you have small kids or only a few people in the house you may not want a manual maker because you don't have enough help with the mixing. The electric makers out there are very powerful now and you rarely have to worry about the motors burning out.
I was now ready to go for gelato. Gelato is characterized by an intense flavor and served semi-frozen. It is generally denser than ice cream and has more milk than cream, which makes it naturally lower in fat. The recipe I tried comes from southern Italy, where they use cornstarch instead of egg yolks as a thickening agent. My first Chocolate Gelato was a sweet success!
To turn this in to a Ginger Crunch ice cream follow the recipe for Ginger Crunch below and add half of the crunch mix a few minutes before the ice cream maker has finished. The remainder of the ginger crunch can be used as a topping when you serve it.
Ice Cream clothing was introduced to me when I was 13. I remember seeing the first BBC clothing line and I felt this sense of awe. Anyone could have presented it to me, and I would have thought that they were the coolest person in the world. It was at that moment that this amazing fashion really came back to my memory. This was one fashion that I loved!
Then there is the environment ice cream take into ice cream consideration. Cows - both dairy and beef - contribute to over 18% of the world's carbon dioxide; more greenhouse gases than cars, planes and all other forms of transportation combined. In California alone, cows excrete more than 18 million gallons of manure daily, polluting rivers, streams and groundwater.
This recipe is unchanged from the recipe she uses, although I suggest adding a drop of liqueur if you want to give it a bit more ooomph. Aunt Maud thinks this is totally unnecessary, and to be honest it is, but sometimes you need to treat yourself. I find Tia Maria works especially well.
Reduce the heat. Add the sahlab/milk mixture to thee warmed milk, stirring vigorously.Add the mastic and continue stirring vigorously until it has dissolved.