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!
Replying to
‘hello, my name is ice cream’ by dana cree goes into a lot of this! i’ve been playing around with liquid glucose and corn syrup, and also cremodan 30 (stabilizer - it’s a blend of your #3). vastly improves my ice cream quality.
Replying to
Do you feel like the ice cream you make is better than what you can buy? What I hear from is that you don’t get better ice cream, just more control over the precise flavor (which seems like it could mean better depending on your tastes?)
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It's much better than what I can buy from an ice cream shop, but not as good as ice cream from serious pastry lines at high-end restaurants. Relative to typical ice cream, mine's:
- way less sweet
- higher fat
- better flavorings: I'll use $$ ingredients; a $10 retail pint can't
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