Boron Elgar wrote:
> On Wed, 28 Jul 2010 09:17:24 -0700, sf > wrote:
>
>> On Wed, 28 Jul 2010 08:32:50 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> If you have a local dairy (small farm-type), their heavy cream will
>>> be much better than anything you find at the supermarket. At least
>>> in my experience.
>>
>> I don't think he needs to go to the effort of finding a specialty
>> small farm dairy his first time, but making a custard base is crucial
>> to a rich ice cream. This recipe calls for vanilla bean.
>> http://www.davidlebovitz.com/archive...ice_cream.html
>
>
> Although I, myself, prefer custard based ice creams, but there are
> incredible gelato recipes that use no eggs and have maybe a quarter of
> the butterfat of custard ice creams. And they are mighty good, too.
>
> Boron

I love gelato, but it's not the same as ice cream. I figured we'd start
with vanilla ice cream and see how we do with that before trying
anything else.

And I haven't had much really good gelato here in the US, although I
remember loving it when we were in Italy a few decades ago.

-S-