I was intrigued by the recipes charlie shared from Jenni Britton that were eggless and used corn starch. I made both the vanilla and the mint ones (adding chocolate chips to that one).
We really enjoyed the vanilla one, and the mint one was good as well. I wonder, though, what type of mint the commercial makers use, as the flavor of our homemade one obviously was not the same. I used "regular" mint from the grocery, which is spearmint-y. I'm guessing they use a combo of spearmint and peppermint.
And I finally tried Alice Medrich's Bitterweet Chocolate Ice cream that Meryl has shared here - WOW! Big chocolate flavor, and a huge winner here.
We really enjoyed the vanilla one, and the mint one was good as well. I wonder, though, what type of mint the commercial makers use, as the flavor of our homemade one obviously was not the same. I used "regular" mint from the grocery, which is spearmint-y. I'm guessing they use a combo of spearmint and peppermint.
And I finally tried Alice Medrich's Bitterweet Chocolate Ice cream that Meryl has shared here - WOW! Big chocolate flavor, and a huge winner here.