First I had to decide on a flavour. Gooey butter cake? Salty caramel? Bangkok peanut? This was hard. I settled on the basic vanilla bean and added chunks of almond brittle (also from the book) for extra texture.
Holy crap this was some good ice cream! Like, really really good. Like this may be my new go-to ice cream base recipe. It's creamy and luscious even without the egg yolks. The texture was perfect and it softens up nicely for easy scooping.
You can find the vanilla bean ice cream recipe online here. I'll be trying another flavour later on this week, so watch for it soon.