The Agony!

The despair of slathering down the last of the broiled asparagus and fucking plate full of seared red peppers I got for *free* nearly overwhelmed me, but the sound of the freshly made ice cream churning in it's machine pulled me back from the abyss.

I get it now.

The overall texture of ice cream made in my Krups machine has been very inconsistent. Even identical batches made at different times sometimes came out drastically different. However, I think I've Broken the Code. The biggest variable is the temperature of the ice cream when it goes into the machine. Since it's a frozen-canister type, you only have so much "coldness", if you will, per batch before the machine starts to thaw. Therefore, even a small difference in the initial temperature of the ice cream can make a big difference in how far down the smooth-and-creamy road a given batch makes it before the machine craps out. Normally I let the custardized cream sit overnight to make sure it's as low as the fridge gets, but *this* time I actually put it in the freezer first until it got down to about 38 degrees F before putting it into the machine. I also made sure to use a appropriate-sized container, to prevent the infiltration of excess air. The result? The smoothest, creamiest ice cream to come from the machine.

*slurp*

Ice cream -- It's what's for breakfast.