I don't want to speak for @Margaret Pilgrim but I think what she is trying to say, and I agree in a sense, is that you can make truly exceptional ice cream without ever having to add anything else. I'm not good at much in this life, but I have made ice cream countless times at this point and have never felt the need to introduce anything but the usual suspects as far as ingredients go. I do play with different qualities of ingredients, ie chocolates vanillas fruit flavors etc etc, or more or less or no eggs, that kind of thing, it is a balance always... But I've always felt like I have been able to manage the attributes of ice cream with a little less of this or a little more of that. Now I'm not particularly adventurous as far as flavors go, I can understand needing something exotic to balance out some peculiarities of an ingredient that might affect texture or intensity of flavor or whatever. But I feel like I have made some of the best ice cream I've ever had using nothing but milk cream eggs sugar etc.
1 hour ago, paulraphael said:I hate to break it to you, but every batch of ice cream you've ever made was 100% chemicals.
I get this argument too, and you are right, but this applies to literally EVERYTHING on this planet... While there are many "chemicals" that may subjectively improve an ice cream, I can't imagine you want to just toss whatever into your food that makes it better just because deep down in its molecular structure somewhere it originated naturally on Earth, if that makes sense.
