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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.
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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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