Remember that emulsifier I mentioned? If your mixture looks greasy or separates, you’ve betrayed the dairy gods.
Add a tablespoon of cornstarch dissolved in a little milk before churning. It’s a backup dancer for the fat. You’ll thank me.
And never use skim milk. That’s just frozen water with a bad attitude. You want richness. Go for the throat.
Getting the swirl
Okay, so you can’t get the perfect three-and-a-half loop swirl. But you can fake it.
Use a piping bag with a large star tip. Scoop the soft ice cream into the bag, and squeeze gently as you lift. It’s like frosting a cupcake, but colder and more rewarding.
If it starts melting down your hand, you’re too slow. Eat it directly over the sink. No judgment.
