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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Beat together egg substitutes, sugar, and vanilla well (I do this by hand, but I guess you could use a hand-mixer). Add half and half and milk and beat well. Keep in refrigerator until ready to use or use immediately if still very cold. Pour into ice cream maker and let churn for 25-30 minutes (or follow the instructions that came with your machine for freezing). If adding anything, add 5 minutes before freezing process is done. You can play around with different extracts and add-ins to come up with various flavors (I think mint extract with chocolate chips would be good).