SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: http://www.facebook.com/botalbottKITCHEN EQUIPMENT:KitchenAid: http://amzn.to/1uVzrxUKitchenAid Ice Cream Attachment: http://amzn.to/1kZxczPMini Carafe: http://amzn.to/1s2x7AJMini Glass Pitcher: http://amzn.to/1sbWpf8Induction Stove Top: http://amzn.to/1kZnP7fAll Clad Sauce Pot: http://amzn.to/1qSiGltINGREDIENTS:Ice Cream Base:1 cup milk1 cup heavy cream1/2 cup sugar1 whole egg2 tbsp plain yogurtRaspberry Syrup (this recipe can be applied to most fruit):1 cup rapberries1/2 cup sugar1 tbsp vanilla extract1 cup water