Food: Optimal ice cream

One pint of double cream, six egg yolks, about 10 drops of vanilla and sweetener to taste.

JK uses about 60g (100g to a litre) of sucrose. This is wayyyyyy too sweet for me, 20g is usually plenty. I also like it made with honey, about 20ml of liquid honey is fine. Sweetener users can adjust stevia/saccharin etc to taste. I just use some of my carbs to sweeten it.

Blend it up in a food processor and transfer to an ice cream maker. I can manage quite a lot of this before I hit fat overload and it's always tempting to push my fat tolerance limits with it... Just in a spirit of exploration of course!

Peter