"Look, James, if we're going to make such a poor dietary choice for ourselves such as ice cream, and if we're going to trouble ourselves to drive somewhere to get it specifically then it must be top ice cream. The real deal, not frozen sweet sludge pumped from a machine into a swirl. And it must be served in a delicious waffle cone that's good by itself, and not a disposable cup with plastic spoon."
It took me forever to get him to appreciate the differences.
My ice cream maker broke and I miss it.
It's possible to make ice cream with too much cream, too much fat that it coats your palate and ruins the experience like coating your whole mouth with frozen butter. It just sits there and doesn't dissipate. It's also possible to use too much vanilla bean and too much chocolate so that you o.d. on both of those things. I'll add, the batch ruined by way too much couverture dark chocolate so that the cream was barely noticeable was deemed the best ice cream ever by a visiting friend, so I gave him the whole batch because I couldn't stand having it around. One time he told me that something is not a dessert unless it is chocolate. He'd have no use for any of these other flavors. A box of cold cocoa would suit him just fine.
There is a lot of information in these comparison videos. It's worth looking on YouTube to see what else you might like.
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