>>21303942
>Well, anon, You know what you have to do now, right?
>ICE CREAM
You know what Anon? You're right.
I've ignored those two-ingredient recipes with condensed milk that have been circulating forever because I thought they were memes that traded quality for convenience. I'll put one up against a commercial quart/half-gallon tub this summer. Can't be any more difficult than the time I made dry ice ice cream in my stand mixer. Now that was THE smoothest ice cream I've ever tasted (in theory even better than if you had used one of those expensive ice cream machines with the integrated compressor) almost like eating a really refreshing buttercream frosting. However, what Adam Rigatoni et al. don't tell you is that dry ice is typically only sold in like 5-7 lbs blocks for $25/piece and you only need maybe 1/3 lbs to make 2+ Qts so it's insanely expensive with massive leftover dry ice that you can't store for later (literally will destroy a freezer as it's too "hot" for it) unless you've made enough base for ice cream production to start a catering business. Also you need to let the final product off gas the CO2 for like 30 minutes before eating if you don't want to "taste" the carbonation from the process.

>>21301664
>Mid price option is cheaper than the gallon plastic container half the time.
IKR? Besides meat I think ice cream has one of the largest potential spreads in pricing depending on when you go to buy some.

>>21303157
>Anything that uses heavy cream is basically not worth it. I wouldn't use the cream for anything else before it went bad. If you are just going to be adding it in to a hot recipe like a "Cream of X" Soup or to finish a sauce it's actually fine to freeze leftover heavy cream and zap it in the microwave to make it liquid again before incorporating (shake the container to prevent total separation). What thawed heavy cream loses is just it's ability to be whipped up for dessert applications.

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Have you ever conducted food related experiments?