I could keep going and going on this topic, but I’d better put it to a stop for the moment (I’ve noticed that after about ten days even the best topic begins to lose its fresh, lemony scent). There’s really not much to say here that I haven’t already said except for something very obvious, which is that when it comes to making ice cream, the operative word is cold. Be thinking about cold at every step in the ice-cream making process. Chill your mix for no less than 8 hours, preferably 12 in the coldest part of your fridge (back of the bottom shelf). If you have a compressor-driven ice cream maker, make sure it’s running at full chill before you pour your mix in (I let mine run for a good half hour before I start).
As I already recommended, freeze your ice cream in half-batches if you can, and once it’s firm, rush it to the bottom back shelf of your kitchen freezer, or better still to the bottom of a chest freezer if you have one. All this obsession will be rewarded with small ice crystals and luscious, lip-smacking texture. More on ice cream (I’m sure) later on in the summer.