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@Oatmeal-monster more from that month

milk and cookies? nope! I'm making cookies and cream ice cream usually the shortcut ingredient we use in the lab is whipping cream milk or heavy cream but since i can't find those, all purpose milk and evaporated milk works just fine. you just need to reduce it enough to thicken a bit then while doing that, you constantly need to whisk because air gives ice cream form. but in the industry noe, they use gelatin for that, yuck! that's why some ice creams are so solid and feels like they were just frozen like that. that's sad ice cream

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