Culinary School Secrets: Homemade Ice Cream Recipe

As culinary school aims to prepare students to work all stations in the kitchen, one section is wholly dedicated to dessert. Some chefs claim that you can either cook savory food or do pastry, but surely not both. I say, this is absolutely untrue. If you can follow a recipe with precision and get the hang of dessert making, then I actually find it to be less stressful and more gratifying when the outcome is delicious. And who on earth doesn't love dessert?Making ice cream proves to be an art in itself, with boutique ice cream parlors popping up all over, and flavors becoming increasingly experimental. Maple bacon, olive oil, carrot ginger...the possibilities are endless, and almost always tasty. Curious connoisseurs can purchase at-home ice cream makers easily and relatively inexpensively, making flavor invention even more prevalent.The key too good ice cream is a good custard base called crème anglaise. After that, add whatever flavorings you want!