Vegan Coconut Ice Cream - made today. It doesn't freeze nearly as thick/hard as a regular custard base. Would try again but cut back the sugar a lot, probably to 1 cup, because it's much too sweet as is.
Homemade Chocolate Ice Cream: This was the best homemade ice cream I have ever eaten. But the recipe makes a very small amount! Next time I want to make it for church I will the recipe! (perfect recipe for the small kitchen aide ice cream makers)
I've recently run across three recipes calling for superfine sugar: one a delicate cake, one a soufflé, and one a pudding. Each recipe had enough details to consider as it was. Did sugar really have to be one of them?