The only new thing in the kitchen this week was going to be mint chocolate chip ice cream. This was going to be a relatively high degree of difficulty experiment for the no-tech method, due to the recipe using a custard base and being roughly twice the volume of the basic recipe I used last time.

Well, I was making decent progress; the mint-infused cream-milk mixture was tasting pretty good. The egg-tempering step went fine. Then came the step of heating the custard… I was riiiiiiiiiiight there, I think, but left the saucepan on the heat just a bit too long and wound up with a fairly significant amount of scrambled eggs in the pan. Sigh. I’m going to give it another try this week. Now that I have tried it once I kind of know what I’m up against.