Sam Levine on Nostr: Custard in the fridge (plain) for making an ice cream base. It's going to be ...

Custard in the fridge (plain) for making an ice cream base. It's going to be guanábana and I'm a little worried the acidity might cause the custard to curdle, so I'm leaving out the fruit until right before churning.

Let's hear it for living on the edge by eating something that contains annonacin!

(I had no idea it did when I ate a whole bunch in grad school after discovering guanábana ice pops one summer, but I figure a one off batch of ice cream *probably* won't give me neuronal lesions)