I love making ice cream at home, but this series really leveled me up: https://underbelly-nyc.blogspot.com/2016/05/ice-cream-series.html … 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
-
-
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?)
-
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
- 3 more replies
New conversation -
-
-
‘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.
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.