Of all the things I cook on a regular basis, two items stand out to me as total blank slates: pasta and ice cream. Pasta is what I use when I have little bits of 20 different ingredients left in the fridge. Everything gets combined, fingers are crossed that it all tastes good together, and a warm and filling meal is on the table. The other blank slate? Ice cream.
I’ve been making ice cream with my parents since back when we used an old wooden barrel ice cream maker that involved rock salt and earplugs. It was before the Internet, so our recipes consisted of a hand-transcribed recipe for a basic batch of vanilla, and whatever else we would stumble across in newspapers or magazines.