Well, I've wanted to do this for some time and finally got around to it. I JUST finished my first batch of Franillab ice-cream. I made a basic French Vanilla ice-cream from a recipe in the Kitchenaid ice-cream mixer book, but I chopped up 6 orange habs and put them into the cream as it was being heated.
6 Diced habs next to the 8" Shun chefs knife I got as an early b-day present
Heating the half and half cream and hab in pot before mixing in the sugar, eggs in the stand mixer
The mixture was cooled overnight then put into the ice-cream mixer bowl and set to stir for 15-20 minutes
Removed from mixer bowl and put into freezer container. It's in the freezer now so it becomes more than melted soft serve ice-cream
It's got a nice initial vanilla flavor that transitions into heat, then into a really mild hab flavor. It'd be great with a little chocolate syrup on it
6 Diced habs next to the 8" Shun chefs knife I got as an early b-day present
Heating the half and half cream and hab in pot before mixing in the sugar, eggs in the stand mixer
The mixture was cooled overnight then put into the ice-cream mixer bowl and set to stir for 15-20 minutes
Removed from mixer bowl and put into freezer container. It's in the freezer now so it becomes more than melted soft serve ice-cream
It's got a nice initial vanilla flavor that transitions into heat, then into a really mild hab flavor. It'd be great with a little chocolate syrup on it
