vault backup: 2026-03-14 13:09:52

ice-cream-making.md

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 # Ice Cream Making
 
+## Terminology
+
+### "Ice Cream"
+
+Depending on who you ask,
+the presence of certain ingredients
+might disqualify a desert from being "ice cream".
+I tend to believe (sometimes begrudgingly)
+that the _popular_ definition is "correct",
+in this case that ice cream is everything that a normal person might call ice cream,
+which includes frozen custard, frozen yogurt, and gelato.
+
+If I am referring specifically to egg-less ice cream,
+I will state as such.
+
+### "Dairy"
+
+In this note and my ice cream recipes,
+I use **dairy** to refer to the mixture of milk, creams,
+milk/cream mixtures (see [[#Half and Half]]),
+eggs, yogurt, what have you,
+that makes up the majority of the stuff that you put in the ice cream machine
+that, after churning, becomes ice cream.
+
 ## Churning
 
 ## Storage
 
+### Containers
+
 Churned ice cream needs to be stored in an airtight container,
 otherwise ice crystals will form and ruin the texture.
 
+### Added Alcohol
+
+The addition of alcohol before storage
+will lower the melting point of the ice cream,
+giving it a softer texture.
+This is especially helpful for certain recipes
+with large pieces of fruit or cookies,
+which can freeze hard and crunchy.
+
+The recommended ratio is one tablespoon of spirit
+(usually vodka, brandy, or rum)
+to one cup of dairy.
+Add immediately after churning.
+
 ## Recipes
 
 ### Churn Time