Yesterday I made a rum and roasted walnut ice cream. All signs are positive on this one - smooth texture, a serious punch of rum and the crunch of walnuts (from chez panisse dessert book). Finally I made a clove ice cream to go with a rhubarb strawberry tart that I'm making (once again from chez panisse desserts).
I wonder about the difference in recipes though. Some use half and half, other use whole milk, some like the liquor raw (no burning/heating/cooking) others like to have it cook off. Mostly I'm curious about the milk part mostly - about how the fat content effects the texture. The greek yogurt one was lovely and smooth (and it lasted a while being that way) and I imagine this is in part the result of having not only milk and cream but also the yogurt. So why not always up the fat content? Why not always use half and half instead of milk?