I make homemade ice cream and it can help to have the ingredients cold to begin with so you don’t have to chill the base before you churn it. But there’s not enough vanilla extract in ice cream (or probably anything) to even make a temperature difference so idk why anyone would refrigerate it.
Hmm. That’s interesting, how come?
I make homemade ice cream and it can help to have the ingredients cold to begin with so you don’t have to chill the base before you churn it. But there’s not enough vanilla extract in ice cream (or probably anything) to even make a temperature difference so idk why anyone would refrigerate it.