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OMG, AT.
I know it's Ice Cream Month, but enough already!

I'm lactose intolerant, don't have a sweet tooth, and really really miss the old pre-ice-cream-month Kitchn!

That being said, this weekend I am going to try grilling romaine hearts, then dressing them with some homemade bleu cheese dressing and a few bacon bits, and the Shaker lemon pie from Saveur mag.

I'm finding that a lot of the ice cream recipes are scaled to make a quart, but my ice cream maker handles pints better. And not all the recipes can be halved all that neatly (the mexican chocolate ice cream calls for five egg yolks, for example).

how "saveable" is an ice cream base once you make it? I could always make half, save the rest for 48 hours in the fridge to let the churn re-freeze, and then finish it.

Empress, I'm pretty sure that you could half the recipes without a huge amount of difference--adding three egg yolks would make the pint of ice cream that much thicker in the end (which is always a good thing, right?)

In the recipe I submitted, I added six egg yolks because I wanted the cinnamon side to match up in creaminess to the cream cheese side, and it didn't make the final product eggy at all (trust me, I would have thrown it out - I hate the taste of eggs). I don't see why halving it would be a problem.

As for refrigerating it for 48 hours? People do it for 24, why not?... I just imagine it might make the recipe more prone to taking on different flavors in the fridge pre-freeze.

(notbychamomilealone)

Thanks, Lunettes -- I'm just never all that sure about how to halve an egg yolk, or whether it makes that much difference.

And this is good news, as i think I can now make the Mexican chocolate ice cream without having to purchase anything because it's all in my house already. SCORE!