pairs4life wrote:

PreFlopRaise13 wrote:I'm planning to make chocolate ice cream for Thanksgiving using the recipe from the Perfect Scoop. I want to churn the ice cream after Thanksgiving dinner to amuse the kids. Would it be safe if I make the custard tonight and refrigerate until after dinner Thursday?

Yes. You give the flavors a chance to set up. I always aim for at least one night between making the base and churning. If I am in a hurry, I know I can do 4 hours, or even Britton Bauer's ice bath method to get their faster. That said, most modern churners produces a soft custard that is better frozen for a few hours before serving.

Can you finagle,the schedule so that the turkey is in the oven, then the kids watch the ice cream churned, then they help pack it into containers ( of course while tasting the custard) then it gets popped into the freezer and then moved to the fridge to soften a bit once the turkery is on their plates?