I learn more about how to make ice cream every time I try a new batch. This is a place to share tips and ideas about what works and what doesn’t. How can you prevent peaches from freezing into ice chunks? What’s a foolproof method for melting chocolate without it seizing? Can cayenne pepper be used in ice cream? Some of it I’ve figured out already, and some of it I’ll figure out as we go along. And hopefully, other people will comment about what they’ve learned as well.
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