I love making ice cream at home, but this series really leveled me up: underbelly-nyc.blogspot.com/2016/05/ice-cr
Three ideas:
1. Dextrose + invert sugar to lower sweetness
2. Milk solids to depress the freezing point and lower water %
3. Replace most eggs w/ gums to stabilize w/ cleaner flavor
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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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Right! Industrial manufacturers already do this (except for the sweetness bit—they're way too sweet), but the chocolate will be awful. You can make ice cream at home to use really good chocolate, but you need these techniques to match the texture and flavor release of industrial.
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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. andymatuschak.org/files/IceCream
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