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
One funny reason why homemade can easily be much better than ice cream shops' is that in many states (like CA), if you mass-produce ice cream, you must start from a base made w/ an inspected pasteurization facility. So they all use the same bases from e.g. Strauss and doctor it.
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Oh that’s sad. Not sure if you were implying this, but do you use raw milk/cream for yours?
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No, but because I'm making my own base I can adjust fat, egg, and sugar content appropriately for each flavor, and I can use the heating process to infuse ingredients like coffee. Premade bases are hard to infuse well (can't reheat too hot), and they have fixed component ratios.
End of conversation
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