I can't find any posts on it here yet, so…
Has anyone made Tosi's Liquid Cheesecake Ice Cream? I'm going to give it a go this weekend and was curious if anyone could speak to the stability right after churning. I'm serving it at a sundae party and I think I should serve it right out of the machine with how stable it appears to be, but would rather freeze first if it remains pretty scoopable. Anyone?
I'm using the book, but found recipes on The Guardian.
by verdammtertag