RE: Making Rum Raisin Ice Cream
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You are a source of inspiration. Although as a Canadian, I think I'll start with maple syrup and toasted walnuts, then add dark spiced rum. But you never know, I might just skip the ice cream...
It's a shame that there's dust on the top. Not enough use.
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Doesn’t sound like a bad flavour mix at all, go for it! How do you find the ice cream maker attachment for the kitchen aid? I think the paddle is quite finicky and would benefit from some improvements.
I've found the ice cream maker attachment a little finicky, but I think they designed it that way. I tend to put the emulsion from the stove to the fridge (or garage depending on time of year) to get it down to 4 degrees first ... then into the attachment. Then I run it until it's constantly skipping gears. Then into the deep freeze.
I kinda get the point but it’s so annoying to put on. You are brave for letting it run until it starts skipping! I always take mine out when the ice cream is still on the softer side so it’s easier to scoop out.
hehe, don't get me wrong. I always take a bowl for myself before the ice cream goes into the freezer. I also tty to take it out of the freezer about 10-15 minutes before scooping. (But usually I forget)