The ice cream machine is up and running again. Although we used to crank out an average of two flavors a week, production had come to an abrupt halt when my pregnancy introduced a sudden aversion to various foods--including ice cream. Despite my encouragement for Forest to continue churning without me, he insisted that it seemed like a pointless activity to do alone. Thus began the dry spell for ice cream making in our home, and the machine did nothing but gather dust for the next few months while Forest settled on store-bought ice cream--eaten straight out of the container like in his bachelor days.With the birth of our baby and the return of warmer weather came a renewed interest in our forsaken hobby, and we are back in the ice cream making business. So far we have made strawberry, blueberry, banana, and orange cardamom. Of the four, blueberry turned out the best.
We followed the Daziano's Blueberry Gelato recipe from Italialicious. The only adjustment we made was adding a pinch of guar gum to the half cup of sugar going into the egg yolks. This helps prevent an icy consistency after the batch goes into the freezer.
