I made two batches in the last two weeks following these ideas, and they're both a huge leap better than any ice cream I've made before!
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Several liters in now, I've put these ice cream composition calculations into a spreadsheet to make it easier to balance new recipes. This has been a worrying effective nerd snipe for me. https://andymatuschak.org/files/IceCream.xlsx …pic.twitter.com/EGsHiOvzwF
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It occurred to me that one can actually compare compositions via this label: Breyers vs. the base I linked: Sugars: 25% vs. 12% Fats: 9% vs. 16% Egg: 0% vs. 4% That's a starker difference than I expected!
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