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Start making your cream.
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Use corn starch to make your cream more stable and thicker.
You don't want to make your cream too thick or too runny so be careful when doing this.
Ordinary table salt can also be used, but the smaller grains may cool the mixture too rapidly, making your ice cream freeze unevenly.
You're making your own ice cream cakes now, so you're basically Baskin Robbins.
Basically, making your own ice-cream is awesome.
One of the great advantages of making your own ice-cream is the fun you can have experimenting with the ingredients that go into it.
One of the best things about making your own fancy ice cream desserts, like those I write about in "A Good Appetite," is that you don't actually have to use ice cream.
To use, fill the food-safe side with cream, sugar, vanilla and all the ingredients you'll need to make your ice cream.
Which is more likely: that you possess free will and used it to make your ice cream choice?
To make your ice cream sparkle, Ginger Caramel Sauce, 16 ounces; Expresso Hot Fudge Sauce, 12 ounces, and for those who want something old-timey, Penuche Caramel Sauce, 16 ounces.
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