The more fat, the better and creamier. Also, the more loaded with calories it will be! As I had to make a choice between fat and sanity, (this is for four quart machines), here's my take, after a number of experiments:
- One half gallon of half and half
- Six eggs
- Three cups of sugar
- Milk to fill up to the fill line
One other thing I did was to splurge on organic sugar. This is not the white, refined, stuff, but golden. Brown sugar would have been better in the chocolate and coffee, but the organic sugar was perfect in the vanilla and mint chocolate chip, adding just that extra layer of flavour.
Of course I would have loved to use David Lebovitz's formula, but . . . 24 egg yolks for a gallon of ice cream? I don't think I have that many soufflés in me to use up all those whites--not to mention that unless I get a hand-cranked machine, I don't think I can afford the calories!
(Next time, what I learned about custards!)