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cake
Cake day: June 11th, 2023

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  • Yes! Not to brag but I like it so much better than store bought. Technically I think what I make is frozen custard (whisk 4 egg yolks with 1/2c sugar, slowly whisk in 1 cup barely-simmering whole milk, bring to 165 and chill overnight; stir in 1 cup heavy cream and flavoring before churning).

    My favorite flavorings this time of year are pear (poach very ripe peeled pears until super squishy, smoosh them through a fine mesh strainer and discard what gets left behind in the mesh) and pumpkin spice (add half a can of pumpkin when heating the base, and some allspice just before churning).