Ice cream, cherries, chocolate, pecans

Chocolate from here.

Some of liquids were not so cold so this is as stiff as the machine could bring the liquids.  The whole bowl is returned to the freezer. Within 20 minutes it solidifies enough to remove as these two clumps. 

Twist the ring and the whole thing lifts right out. 

This is the ice cream I'm copying. Thank you Ben and Jerry's! Thank you Jerry Garcia!

I never made ice cream like this. It was so easy I kept thinking I must be cheating, something left out, something must be wrong. It was almost like having a class at Wisconsin School of Dairy Experiments. It felt like that, doing things differently. 

* No eggs, so it is not a frozen custard, and also no tempering or any of that nonsense

* Plain sugar syrup, that is how sugar is put in, instead of heating cream. Supersaturation, here, 1/2 cup water 1 cup sugar, boiled down somewhat. Very thick at room temperature. Corn syrup would work fine, but I do not have that around. This felt very strange because of the water. The sugar this way controls the crystal formation, keeping it small as possible, assuring the product is smooth, somewhat gummy, and not so seriously ice hard.

* Tiny pinch salt

* 1 Pint liquid the aim. 1 cup heavy cream, 1/2 cup milk, 1/2 cup sugar syrup

* Vanilla extract rather than vanilla bean. What would be the point? With all this extra stuff.

* Lecithin. I never used that in ice cream before, except by eggs. 

* Liquids poured directly into moving machine. This is what felt so odd, and this is what made it so easy. No extra pots, (if corn syrup is used) no extra bowls. Child's play. This is a thing that children would really dig. The only thing that would be a problem is waiting for it to harden. To eat it directly, then have the mixture frozen as possible before pouring the liquids into the machine. Start everything cold. Machine parts too, as much as possible. That way the kids can dig right in.