This was my first time making ice cream in a real ice cream maker. While spring starts in 6 days, because I am in Los Angeles, it is warm enough to make ice cream. The mint is from Ad Hock at Home by Thomas Keller on page 320. The almond ice cream is from Suzanne Goin’s Sunday Suppers at Lucques on pages 94-95. Both recipes, besides the different flavors, use slightly different techniques. I preferred the mint because it was softer, but the flavor of the almond was better. I think this was also because Suzanne has you cook the eggs longer which may have caused the thicker texture. I will certainly make more ice cream in the future.