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I found an ice cream machine at Goodwill, and, after a years or so worth of experimentation, here are my yummy findings! You got 3 major types of ice cream, Philadelphia style (milk + Lots-o-cream + sugar), regular (milk + cream + egg + sugar), custard (milk + MOTHER FUCKING SHIT TON eggs yolks + sugar). This is more or less totally wrong, but i dont care you fucking faggot. At the end of the day, the more fat and proteins is what gives you a creamy texture. Egg contributes to the emulsification process due to its lecithin content, and helps stabilize the air bubbles during the churning process. The water content of the cream and the milk is what causes icy ice cream where you break 15 spoon to crack into it. You know, like that guy from queens mother. Fucking nasty. Anyways, you do you and choose your base. Then we get into flavor town. I like to classify my flavors into dominate, subdominant, and gin and tonic for the music nerds. Dominate flavors are what hits you first, stays with you, and is a bitch to subdue if you dont want it. Bananas are a dominate flavor, and their fibrous body helps contribute to the airy and creamy texture. Mangos are another example of that last part, if you want a vegan (FUCKING VEGAN MOTHER FUCKING FUCKS) ice cream then just churn some mango pulp, boom. You got ice cream. Its a 1 ingredient recipe. Subdominate flavors are the exotics that arise when the dominate degrades leaving you with your after tastes. I like my ice creams to start strong, but then end differently with a lingering reminder of the dominate taste. Poppy seed, vanilla, (crappy) coffee grounds, I think strawberry are some examples. Gin and tonic was a joke, but lets talk ice cream and booze. It doesn't work because the alcohol lowers the freezing temperature of your viscous mass, PAUL! Many bourbon ice creams or other style booze creams add the booze in after and you have a shake kind of thing, or have a stabilizer agent added to keep it together. Of which, i have had good success with dehydrated butter if done in moderation and added in during the churning process, not the steeping step. If you missed the steeping step your fucked. This has the benefit of being a dried good (sucking out water... sorta... fucking .... deplorable.... FUCKING .... POETRY!!!!!!) and gives you more fat. Overdo it and you got little bb's of butter fucking up your ice cream. So use that with caution. Mexican cheese, awesome (D). Parmesan, awesome (D). cashews (S), amazing. Carrots (D) + ghee (S), decent, you got a carrot halva by adding in powered milk, so its not bad. Coriander (S) + turmeric (S), good but dont overdue the turmeric. So, there you have it. Spent 10 bucks on the ice cream maker, you can prob get one for about the same, most faggot cant cook because it require foresight and effort. All in all, never by factory made shit. If i go cheap cuz i want a fucking snack, i can get 4 cups (32 oz or 2 pints) at about 3.5 bucks if even. If i want amazing panty dropper flavors, that about double the cost.

NO, IM NOT GOING TO FUCKING FORMAT IT YOU FUCKING JEW.