Nothing, not really. Even Mrs. Pastry, whose’s got an ice cream palate as discerning as a spectrograph, declared: “I do love the grainy taste of old-fashioned homemade ice cream, it reminds me of hot summer block parties when I was little.”
So then the McGee ice cream is a nice exemplar of a certain rustic aesthetic. And that’s, well…nice. But then what if you were aiming for something a bit more…refined? How does the McGee Method stack up against more professional ice cream-making techniques? Not all that well, unfortunately. There are several reasons for it, which I shall attempt to detail in the ensuing posts.