Chubosaurus Cones

Home ice-cream making is something like alchemy -- it's a lot of trial and error, it's about putting crazy ingredients together, it's miraculous watching the mixture churn into ice-cream, and ice-cream is in itself, a magical entity.

Having slept on the outcome of my initial endeavours last night and mulling over it a little more during boxing this morning, I decided to rectify the methodology in a couple ways -- add the rum five minutes before the end of the churn and slice slightly bigger chunks of banana. Since I still felt my mixture was a little too watery when set into the freezer, I thought I'd follow the basic instructions as closely as possible, in order to detect where I might have gone wrong, or if the recipe just sucked. I also whisked the milk and sugar harder, and got that a little airier before stirring in the cream and bourbon vanilla extract.

And what happened? After 30 minutes of churning, there was ice-cream in the freezer bowl! It wasn't even the "melting milkshake" Ryan and I discussed... it was actual ice-cream! After adding the banana chunks and Bacardi Gold, I let it churn a little more, then scooped it out into the tupperwares. After a generous drizzle of Midnight Moo, off to the freezer it went to settle down.

This morning's success gives me a home ice-cream maker swagger. Some people can tend to their gardens and others can be obsessed with home decor, but I'm all about the ice-cream churn.