I use regular extracts available at any store for my ice creams. Or if you're making vanilla ice cream, you can use a vanilla bean or two. Just add the scraped bean to the liquid when you scald it. For chocolate use cocoa powder. For something like peppermint ice cream I use about 1 tsp of extract (not oil) per batch that my ice cream maker will make. Hope this helps!
__________________ "Of course the more I learn, the more I realize I don't know. At some point, I hope to learn enough to realize that I know nothing at all. Then maybe I'll be able to snatch a pebble from Julia Child's hand"
- Alton Brown |