To make a generous amount of ice cream, use an ice cream maker, either an electric model or a hand-cranked one, with a dasher that is turned constantly to incorporate air into the custard as it freezes. A frozen-canister ice cream maker, which is turned only every 15 minutes or so, will make a delicious, heavy ice cream but not enough volume to serve a large crowd. This ice cream is the perfect accompaniment to our Steamed Cranberry Pudding (see related recipe at right).
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