We added this note to the end of the hot ice cream recipe but since that doesn't bring it to the top of the site we're also posting it here:
**Okay, here's a note for all of the people that tried this recipe and said that the ice cream was too firm and dumpling like. When you serve cold ice cream you need to pull it out a bit in advance to temper it's texture and temperature. Straight from the freezer ice cream tends to be extremely hard and difficult to scoop and eat. It's the same with the hot ice cream, you want to make the scoops and then let them rest for a couple of minutes to cool and begin to melt. As the ice cream tempers, the texture softens and becomes silky and melting, just like it's cold counterpart.
Hope that helps!
