Forgot the lemon juice, but that was ok because I reduced the sugar to 3/4 cup anyway. I did not whip my cream. I probably will next time, as I rather like the fluffy soft-serve you get at fast food joints, and I may add another egg if I made this specific recipe again. It froze a bit more solid than the last ice cream I made, which had more eggs. Still it didn't freeze TOO solid -- just about as solid as store-bought, really. Thanks for the recipe, it was a great accompaniment to "Bananas Foster II" from this site. I did use naples34102's suggestion to strain my egg mixture and I must say, that was ingenius--I removed a ton of scrambled egg bits by doing that!
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Forgot the lemon juice, but that was ok because I reduced the sugar to 3/4 cup anyway. I did...