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Ingredients
Ice Cream Base
- 2.59 kg / 5 lb 11.36 oz / 51.77% <
Method
- Make the ice cream base according to the Classic Ice Cream Method. Cool over an ice bath.
- Once the base is made and cooled, whisk in the port thoroughly to completely incorporate the port.
- Age the base under refrigeration overnight.
- Once the base has aged, churn to the desired consistency.
- Harden