If one batch can be amazing, there's all the more reason to double it, and that's how I handled the oversupply of separated egg yolks back in the middle of the month after using all the egg whites for the super epic rainbow layer cake. That's right: I had no choice but to make delicious ice cream, in abundance, and it was freakin' awesome. This meant pulling out the chest-style ice cream freezer, with the churning motor and all the ice and rock salt, and letting it hum away in the utility sink in the laundry room for a while. The first bowl of it served as dessert Friday night a week ago, and then other scoops made their way into evening affairs on subsequent days.
"Dense, Chewy, and Rich New England-Style Ice Cream," from Max Falkowitz, former senior features editor of SeriousEats.com. [Updated 26 July 2022]
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