The recipe in question, derived from reading through a lot of other recipes and trying to merge them, is a complete failure. For reference, the basic idea was to make a creme anglaise - boil the milk, cream and flavor mixture, whisk it in to eggs, hold it at 170F for a few moments, strain and chill - and then freeze it. The resulting flavor is hard to describe, and best not thought about too closely, especially this close to lunch.
Test #2 will use a lighter recipe, perhaps one omitting the eggs altogether. If anyone has a favored category of ice cream recipes that they think may be worth using in future tests, please let me know.
