RecipeMuncher

I forget the question. Oh yeah, have you ever made ice cream that turns into an unscoopable solid in the freezer? I have learned, from the master of ice cream (and booze!), David Lebovitz, that a little booze in the mix keeps the custard from getting too hard in the freezer.Also it gives the ice cream a nice grown-up flavour and just a hint of naughtiness. In Lebovitz’s Tiramisu Ice Cream, a full two cups of mascarpone cheese (I used my homemade mascarpone) is mixed with half and half crea (...)